SPIRAL FLOW, TRADITIONAL HOT PACK, VACUUM PAN & FROZEN PROCESSING
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.