This expansion is driven by several factors:
- growing attention to the quality and origin of raw materials,
- the need for production continuity for food service professionals,
- increasing interest in ingredients with high nutritional value, suitable for year-round use across different professional applications.
Functional fruits: what they are and why they are growing
Within this context, so-called “functional fruits” are playing an increasingly important role. These are ingredients naturally rich in beneficial compounds such as antioxidants, polyphenols and vitamins.
Fruits such as açaí, blackcurrant, blueberry, pomegranate and mixed berries combine an intense aromatic profile with recognised functional value, meeting the needs of both professional users and end consumers who are increasingly attentive to sustainability and the origin of raw materials.
This trend reflects an evolution in tastes and expectations towards frozen fruit, which is no longer seen solely as a technical solution, but as a distinctive ingredient for new creations in pastry, gelato, beverage and mixology.
Mazzoni Frozen anticipated this direction by launching the new limited-edition Superfrutto line, based on blueberry, pomegranate and hibiscus flower infusion.
A project focused on creative recipes and high-quality functional profiles.
In January 2026, the first product of this new line was launched, with the ambition to expand and become a benchmark in the market.
At the same time, we expanded our range of ambient fruit purées by introducing new references such as açaí, blackcurrant, pear and lychee. These products are designed to provide professionals with versatile tools aligned with the most current consumption trends.
Trends reflected in online searches
Online search trend data also confirm growing interest in frozen fruit and more distinctive flavours.
According to analyses by Accio and Google Trends on frozen fruit trends, interest in terms such as “frozen mango”, “frozen berry mix” and other tropical and berry fruit categories shows seasonal peaks during warmer months and towards the end of the year.
This indicates demand that goes beyond technical needs and is linked to experiential and seasonal consumption.
These patterns suggest opportunities for professionals to plan new products and creative offerings in line with seasonal peaks of interest, integrating functional fruits and fruit-based solutions that match their target audience’s preferences.
New references for our ambient purées
Alongside IQF frozen fruit, the use of ambient fruit purées is also growing, thanks to their practicality, stability and ease of use across multiple preparations.
With the introduction of new açaí, blackcurrant, pear and lychee references, our ambient purée range offers professionals ready-to-use ingredients without compromising on sensory quality.
On the occasion of SIGEP 2026, Mazzoni Frozen also presents these innovations, highlighting the role of ambient purées as a bridge between the worlds of gelato, pastry and mixology.
