Do you make sure that you eat fruits and vegetables regularly? In our article you will read what fruit and vegetable preserves from the EU you will find on store shelves and why this food is such a valuable component of your diet.
Fruit and vegetable preserves - delicious and colorful!
In stores you will find a wide variety of fruit and vegetable preserves from Europe. They are labeled with the symbol of organic farming - the EU green leaf logo. A wide selection will allow you to explore new flavors and enrich your diet. The list of organic preserves you should try includes:
- Juices, which are made by pressing fresh fruits. They have a natural taste because no artificial sweeteners, colors or flavors are added. [1] Apple, raspberry, chokeberry or black currant juices are delicious.
- Fruit juice concentrates, which are freshly squeezed, concentrated juices from fruits. No additives or preservatives are used in the production process. [2] Concentrates are transported in tightly sealed and specially labeled packages, so you are assured that they are as fresh as the original fruit. [3]
- Smoothies. These thick, tasty drinks make a great snack or even a substitute for one of your meals. They contain the pure juice of the fruit and puree the edible part of the fruit, providing a valuable source of vitamins and minerals. [4] You can add your choice of juice, milk, water or ice to the smoothie for a pleasant refreshment.
- Lyophilized fruits and vegetables. Thanks to the lyophilization process, they retain the color, flavor and nutritional value ofthe original product for a very long time. [5] You can add lyophilized vegetables to soups, sauces and dinner dishes, and fruits to yogurts and cereals, or eat them directly out of the package.
- Organic jams - are made with only natural ingredients. They go great with fresh bread or as an accompaniment to various dishes and desserts. You will definitely appreciate their sweetness!
- Pickles. Pickling is a way of processing fruits and vegetables that uses the natural fermentation process. It gives food a characteristic, slightly sour taste and aroma. EU-sourced pickles will make you discover a whole new dimension to your existing dishes!
How does the production of organic preserves look like?
Organic preserves can be made only from organic raw materials. So processors use high-quality fruits and vegetables, supplied by certified farmers. In order for a product to be labeled with the EU green lea flogo, at least 95% by weight of its plant-based ingredients must be organic.[6]
The processing itself is also subject to standardization. Only traditional mechanical, physical and fermentation methods are allowed. [7] The use of synthetic additives and adjuvants, such as dyes, emulsifiers, stabilizers, preservatives, antioxidants and GMO microorganisms, is prohibited.[8] Furthermore, EU regulations significantly restrict the use of fragrances, allowing only natural, proven and consumer-safe flavors. [9]
Such a high bar is a guarantee that food from organi cproduction is free of contaminants and has a rich, natural flavor.
Fruit and vegetable preserves - a valuable source of nutrients
Regular consumption of fruits, vegetables and their preserves is one of the fundamental principles of proper nutrition. WHO recommends eating at least 5 servings of fruits and vegetables a day. [10] These products are a major source of vitamins, folic acid, dietary fiber, iron, potassium and natural antioxidants. [11]
In a busy schedule, it's easy to forget about a varied diet. Organic fruit and vegetable preserves are a valuable help! Since they arediverse and therefore versatile, you can easily incorporate them into your daily menu and take care of yourself and your family.
Try delicious preserves from the EU!
We hope you've worked up an appetite for the excellent fruit and vegetable preserves produced on organic EU farms. If you want to try them, look for products labeled with the EU green leaf logo in stores. It's adelicious way to discover completely new flavors!
Sources:
[1] M. Dziadek, N. Antoniewska, L. Chmielowska, W. Gróbarczyk, Jak produkować i sprzedawać produkty ekologiczne, Boguchwała 2021, p.10.
[2] Ibidem.
[3] D. Średnicka, R. Kazimierczak, M.E. Rembiałkowska, „Zasady przetwórstwa żywności ekologicznej”, Postępy Techniki Przetwórstwa Spożywczego no 2/2009, p. 92.
[4] W. Płocharski, Jakość handlowa i znakowanie soków i nektarów – omówienie wybranych zagadnień, Warszawa 2014, p. 8.
[5] A. Sadowska, E. Dybkowska, R. Rakowska, E. Hallmann, F. Świderski, „Ocena zawartości składników bioaktywnych i właściwości przeciwutleniających proszków wyprodukowanych metodą liofilizacji z wybranych surowców roślinnych”, Żywność. Nauka. Technologia. Jakość, no 24/2017, p. 72.
[6] B. Sazońska, Wymogi formalno-prawne dla przetwórstwa ekologicznego, Radom 2011, p. 14.
[7] M. Dziadek, N. Antoniewska, L. Chmielowska, W. Gróbarczyk, ibidem.
[8] B. Sazońska, ibidem, p. 12-13.
[9] K. Sambor, Nowe przepisy prawne w rolnictwie ekologicznym, Radom 2020, p. 17.
[10] M. Bieniek-Majka, „Konsumpcja owoców i warzyw w Unii Europejskiej oraz jej potencjalne środowiskowe i zdrowotne konsekwencje”, Zagadnienia Doradztwa Rolniczego, no 1(107)/2022, p. 22.
[11] Ibidem, p. 31.
