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Resolving Nutrient Concerns in Processed Fruits, Vegetables & Spices

With the growing interest in the health dimension and increasing environmental awareness, consumers are choosing more sustainable products that have high nutrient value1. In this world of healthy living, fruits, vegetables, and spices are now symbols of a lifestyle centered around well-being. They play a vital role in human health and wellness, providing essential vitamins, minerals, and plant chemicals that not only keep the body healthy but also protect the body against some disease2. Other than providing nutritional benefits to the body, spices function mainly to enhance the flavour, aroma, and overall sensory experience of food.

According to FAO 2021-2022 estimates, among food groups, fruits and vegetables account for the greatest loss and waste, with a total of 31.5% of production3. Food loss refers to the decrease in quality of food resulting from decisions or actions by food suppliers. Therefore, addressing the significant loss and waste within the fruits and vegetables category is important for both economic and sustainable reasons.

Market Trends and Overview

In 2023, the global revenue in the fresh vegetables market has reached US$751.80 billion, indicating the sector’s substantial economic presence4. Projections for the coming years are equally promising, with an anticipated annual growth rate of 7.19% (CAGR 2023-2028). This prediction shows that the fresh vegetables market is growing and doing well. Remarkably, when considering the total population, each person contributed an average of USD $97.87 to this market’s revenue in 20234.

Global Market Size of Fresh Fruits (in billion USD)

As per Statista 2023, the fresh fruits market is set to achieve a substantial revenue of US$674.50 billion with each person adding an average of USD $87.80 to this market’s revenue in 20235. The market foresees a robust annual growth rate of 6.79% from 2023 to 2028.

Global Market Size of Fresh Fruits (in billion USD)

On the other hand, for spices & culinary herbs market, the revenue is projected to reach US$46.01bn in 2023, while expected to show an annual growth rate (CAGR 2023-2028) of 5.91%, resulting in a projected market volume of US$61.30bn by 20286.

Global Market Size of Spices & Culinary Herbs (in billion USD)

Harvesting Solutions: Addressing Challenges Confronting Manufacturers

Within the market’s offerings, most of the jams, marmalades, preserves, and conserves are fruit products preserved with sugar. These items vary in terms of gel consistency, ingredients, and the method of fruit preparation.

Nonetheless, health-conscious consumers are expressing concern about the elevated sugar content in the preserves. Additionally, the pursuit of innovation in crafting healthier products stands as a key catalyst in the preserves category. Consumers consider this an “everyday expectation” and are seeking “added benefits” beyond traditional offerings.

Here are the prevalent challenges that the food industry encounters when striving to innovate its products, accompanied by tailored solutions specifically designed to provide support for each challenge.

Challenges Solutions
High sucrose content:
Sugar or sucrose is extensively used in the preparation of preserves. Beyond imparting taste, it serves as the fundamental element in the processing to guarantee the preservation of their flavour with satisfactory keep qualities. However, the World Health Organization (WHO) advises restricting the intake of free sugar in the diet to below 10% of total energy requirements, and even lower, below 5%, for additional health advantages. Consequently, the food industry must decrease the sugar content in the manufacturing of preserves to align with the WHO’s recommendations7.
Isomalt GS
Half the calories of sugar
Low digestible carbohydrates
Sucrose-like natural sweetness without any aftertaste
Low hygroscopicity
High process stable

Monk Fruit JC (MFC-J3.5)
Natural ingredients
Boost sweetness of the product
Fibre content lost:
The separation steps, such as peeling, filtration, or stem removal, as well as processing, can lead to the loss of fruit fibres due to changes in moisture content8.
Orafti® HSI
Promote healthy intestinal environment
High soluble inulin powder
Acid & thermal stable
Vitamins & minerals are affected during processing:
Fruits are abundant in essential vitamins and minerals, including vitamin C and B-vitamins. However, these vitamins, particularly vitamin C, and minerals are susceptible to oxidation, especially at high temperatures, and are most prone to loss during the processes of processing, storage, and cooking.
Fortivit CNF-185
Fortification of vitamins & minerals for immunity
Contains vitamin A, vitamin B6, folate, vitamin C, vitamin D & vitamin E

DPO International, a full suite market enabler, by working in tandem with the world’s premier specialized food ingredient producers, Beneo, Hexagon Nutrition and Monk Fruit Corp., we are equipped to assist you in translating this trend into innovative concepts for your brand, from ideation to manufacturing stage, we are here to provide you with all kinds of solutions and support you through every phase.


  1. Parashar, S., Singh, S., Sood, G. (2023).  ‘Examining the role of health consciousness, environmental awareness and intention on purchase of organic food: A moderated model of attitude’. Journal of Cleaner Production, https://www.sciencedirect.com/science/article/abs/pii/S0959652622051277
  2. Better Health Channel (2022). Fruit and vegetables https://www.betterhealth.vic.gov.au/health/healthyliving/fruit-and-vegetables
  3. Malhotra, S. (2023). “International Day of Zero Waste: Reducing loss and waste in fruit and vegetable supply chains’, International Food Policy Research Institute,  https://www.ifpri.org/blog/international-day-zero-waste-reducing-losses-fruit-and-vegetable-supply-chains
  4. Statista Market Insights (2023). Fresh Vegetables – Worldwide, https://www.statista.com/outlook/cmo/food/vegetables/fresh-vegetables/worldwide#revenue
  5. Statista Market Insights (2023). Fresh Fruits – Worldwide, https://www.statista.com/outlook/cmo/food/fruits-nuts/fresh-fruits/worldwide
  6. Statista Market Insights (2023). Spices & Culinary Herbs – Worldwide, https://es.statista.com/outlook/cmo/food/sauces-spices/spices-culinary-herbs/worldwide
  7. Pielak, M., Czarniecka-Skubina, E., & Głuchowski, A. (2020). Effect of sugar substitution with steviol glycosides on sensory quality and physicochemical composition of low-sugar apple preserves. Foods, 9(3), 293. https://doi.org/10.3390/foods9030293.
  8. Rababah, T. M., Al-u’datt, M. H., & Brewer, S. (2015). Jam processing and impact on composition of active compounds. Processing and Impact on Active Components in Food, 681–687. https://doi.org/10.1016/b978-0-12-404699-3.00082-2