Our clients are not only the focus of what we do at Fruselva, they are also the main source of ideas and concepts for our innovation. At Fruselva we open the doors to all sorts of projects brought in by our clients and work extra hard to transform them into reality.

Our R&D team is constantly feeling the pulse of the market by searching for the latest products on the shelves, visiting fairs, and doing systematic market research on nutrition, new ingredients, and recipes. Weekly meetings involve all the relevant departments to review trends and keep the innovation pipeline always full.

Fruselva invites all its members to present new ideas in processes, improvements, and formulations. These ideas are constantly collected and processed by our R&D team. Initiatives like “Crea Fruselva” where the best internal ideas in products, sustainability, and processes are rewarded. Help us to create an environment open to innovation.

Fruselva has in place several collaborations with institutions across Europe and America. These collaborations look to create long-term innovation through experimentation of ingredients, and new concepts. They are co-funded by Fruselva, its partners, and different funds granted by governments to incentivize innovation.

Fruselva has a head R&D department in Catalunya and local teams in each of its factories. Together with fast iteration, good R&D requires a long-term vision to understand how products evolve over time. A dedicated amount of our resources are designated for long-term analysis of shelf life and nutrition evolution of our innovations in order to ensure they hold their properties over time.

Our approach to creating new products is based on speed and flexibility. Rather than standard fixed ideas, Fruselva uses a dynamic approach, constantly adjusting, testing, and improving formulations, to create the best possible products. With a long history of competitiveness in the global market, we´ve learned that market trends don´t wait, so neither do we.