Over the years Lyons has continued to develop and refine processing and packaging systems, always working towards increased product quality and economic value for our customers. Here's a look at our current capabilities:
Both our foodservice and ingredient customers know that aseptic processing is of tremendous benefit to product quality since it subjects the product to less total heat and agitation. This results in products that are shelf-stable and maintain their fresh flavor, bright color, and fruit identity. Lyons operates five separate aseptic systems, including both tubular and mixed mode (tubular/scrape) technology. We've designed each of the systems with specific product applications in mind to help guarantee appropriate heating, holding, and cooling time. In addition, we've further improved product quality with the addition of several proprietary concepts such as dearation of juices, stream blending of fruit ingredients, and flavor injection. Our processing systems feed a host of packaging options, ranging from semi-rigid aseptic cartons for juice products to 330 gallon flexible bags in fiber totes for stabilized fruit preparations.
Our background and expertise with aseptic processing has allowed us to incorporate many of these principles in the processing of other products. Especially exciting was the development of our proprietary "Continuous Flow" process, which we use to manufacture Chocolate Syrups, Hot Fudges, Hot Chocolate Bases, and Strawberry Toppings. The Continuous Flow process provides consistent process time to the entire batch, guaranteeing consistent flavor and texture from can to can.
Lyons Fruit Fillings feature superior quality because of our proprietary "Spiral Flow" process, a unique combination of gentle fruit handling and steam injected thermal processing.
Traditional Hot Pack
Some of our foodservice products are produced in the traditional batch kettle process.
Processing in a vacuum environment is used with Lyons Preserves and Jellies. The vacuum environment allows us to process the product at lower temperatures and ensure outstanding flavor and color.
Lyons has incorporated a very unique process in the production of our Frozen Fruit Topping line. In this process, a lightly sweetened, stabilized sauce is processed and then blended with fresh or IQF before filling into the final container. The fruit is not subjected to heat during the process and the result is absolutely the finest flavor, color, and fruit identity of any commercial topping product in the world today.
Click here for a chart that details our
processing capabilities and packaging options.