Fruit Today magazine spoke with Jorge Brotons, Commercial Director of the company, to learn more about this commercial vision that continues to expand across Europe and other continents.
Since 2006, when you launched the first fresh grated tomato on the market, this category has grown significantly. Do you think there’s still room for new tomato-based products?
Tomato is our origin, which is why fresh grated tomato was our first product. It made perfect sense, as tomato is our core and we wanted to lay the groundwork for combining freshness, convenience, and flavour. And it’s with this same mindset that we’ve continued to expand our fresh cut and ready-to-eat lines.
The know-how we acquired throughout the process allowed us to work with other fresh ingredients not originally grown by us, such as guacamole, which today is available in organic format, a chef’s recipe version, and a spicy version that is currently sold in various EU countries.
What new ingredients or mixes do you think the market is asking for?
Consumers are open to indulgent products—ones that offer full, traditional flavour but also let them feel confident when reading the label, knowing they’re consuming something natural.
How are the dips and avocado-based products performing?
The beetroot dip performs very well in Eastern Europe and, due to both its flavour and appearance, has become a must-have for certain retailers.
Avocado-based products behave differently depending on the market. Pure avocado spread, for instance, sells especially well in Spain and the UK.
France has a more purist palate and perception of guacamole and requests a version adapted to their tastes, while other countries are looking for a specific flavour ‘punch’.
So, it’s not just about having a universal base, but also about tailoring the product to different consumer profiles in each country.
You work with pineapple and pomegranate. Why did you choose these fruits and how have they evolved?
Also in 2006, Bonnysa was the first company to launch pre-cut pineapple, as well as many other products that were ahead of their time.
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The development of pineapple goes beyond peeling—it involves considerations such as storage (due to its volume) and the careful selection of extra-sweet fruit that encourages consumer loyalty. The peeled pomegranate is mainly destined for export.
What are you currently doing in terms of R&D?
Right now, we have several concepts ‘cooking’ that will surprise consumers. We’re working to directly tap into the pleasure of eating while maintaining our DNA: fresh, tasty, and convenient products.
HPP technology helps offer competitive shelf life in a fresh product without compromising flavour. The various processes we’re testing will take us to the next level in our goal to export outside the EU.
So, does fresh cut have export potential?
Absolutely. If we’re making a fresh product for Spanish consumers, we need to ensure that both distance and freshness remain intact so we can offer the same experience and product quality beyond our borders.
Our guacamole, dips, and tomato juices have already reached markets outside the EU and continue to enjoy strong demand.
