Process. Assemble. Cultivate. Serve. Select exceptional terroirs. In search of the perfect union. Preserve the essential. Harvest

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2 Cultivate Select exceptional terroirs Harvest Respect nature and fruit Assemble In search of the perfect union Process Meet requirements of professionnals Preserve the essential Serve

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4 CONTENTS About Ravifruit Our Producers: The Key to Excellence The Coupe du Monde de la Pâtisserie : Commitment and Recognition NEW - Wild Blueberry Compotée NEW - Treasures of Japan: Yuzu and Sudachi NEW - Signature Fruit: fruit in all its many forms Contact Presse : Karen Gervasoni contact@sakanacommunication.fr Responsable communication : Olivier Chapelle olivier.chapelle@kerry.com

5 Ginko Photographie

6 About Ravifruit THE FRUIT OF EXCELLENCE, a theme that has inspired us for more than thirty years. Located in the heart of the Drôme vineyards since 1981, RAVIFRUIT produces natural, premium quality fruit preparations, respecting the fundamental values on which its success has been built: Respect for nature Preservation of authentic flavour Uncompromising quality and service RAVIFRUIT undertakes to offer food industry professionals innovative, 100% natural solutions to help them achieve their goals and inspire their creativity. Ravifruit products Frozen fruit and vegetable purées Ambient temperature fruit purées Frozen fruit coulis IQF Fruit Frozen fruit compotées Our specialities Cultivate Harvest Assemble Process Serve Press Contact: Karen Gervasoni (0) contact@sakanacommunication.fr Communication manager: Olivier Chapelle olivier.chapelle@kerry.com

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8 Our Producers: The Key to Excellence Having originated from the passion and labours of two farmers, RAVIFRUIT has taken pride, over the years, in upholding its core values of respect for nature, quality and authenticity. Aware that nature and the production of fruit depend on a fragile balance, RAVIFRUIT has developed a long-term partnership with its producers, working alongside them in order to be able to select and pick fruit of the highest possible quality. 1 2 Find out more about our commitment to our producers in these videos... Observation, patience and protection are the guiding principles of an agricultural approach that Ravifruit endeavours to preserve, and to express as best as possible in its products on a daily basis. The latter are thus a reflection of an alchemy that has developed over the years between the experience of generations of farmers and our technical expertise in the creation of fruit products. The secrets of our production... The selection of the best regions, varieties and climates Fruit picked when it is fully ripe A long-term partnership with our producers Sustainable farming methods 1. Harvesting apricots at Philippe Pouenard s farm in Beausemblant (Drôme) 2. Yannick Giraud, producer of Springtime peaches in Epinouze (Dôme) Press Contact: Karen Gervasoni (0) contact@sakanacommunication.fr Communication manager: Olivier Chapelle olivier.chapelle@kerry.com

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10 The Coupe du Monde de la Pâtisserie Commitment and Recognition RAVIFRUIT has supported and been committed to the Coupe du Monde de la Pâtisserie for more than 20 years. A supporter since 1993 and then, from 1999, a Main Sponsor of the most prestigious event in the industry, RAVIFRUIT has remained firmly committed to the competition over the years. From the selections by continent through to the final, excellence is de rigueur : RAVIFRUIT is naturally proud to be a part of this excellent initiative that promotes premium quality and flavour. It is through contact with the champions, and all the professionals in the patisserie industry, that RAVIFRUIT finds its inspiration, and has, over the years, become a leader in the world of gastronomy. On the basis of this recognition, and its position as a Main Sponsor of the Coupe du Monde de la Pâtisserie, RAVIFRUIT considers it a duty and a pleasure to support the international art of patisserie. It is also an opportunity for RAVIFRUIT... to pay tribute to the hard work of its producers, and to introduce chefs to new products, technical innovations and new trends, through tastings and discussions with a team of highly motivated professionals. Press Contact: Karen Gervasoni (0) contact@sakanacommunication.fr Communication manager: Olivier Chapelle olivier.chapelle@kerry.com

11 Le Fotographe - The Pâtisserie World Cup

12 NEW Wild Blueberry Compotée 2.5 kg frozen container RAVIFRUIT is pleased to reveal its latest creation: Wild Blueberry Compotée. Full of character and gourmet promise, this new compotée offers the delicious flavour of wild blueberries, underscored with a subtle hint of yuzu. On the palate, it presents a pleasant sweetness combined with the powerful, authentic flavours of wild blueberries, all superbly enhanced by the slight acidity of yuzu, with its delicate marriage of citrus and peppery notes. To the eye, the texture is creamy, with generous pieces of fruit and an intense purple-blue colour. A perfect accompaniment to dairy and chocolate preparations, RAVIFRUIT s Wild Blueberry Compotée is an invaluable ally for plated desserts, tarts, ice-creams, desserts served in a glass, pastries and cream-based desserts, among numerous other uses. Frozen fruit compotées... With fresh, authentic flavour and incomparable texture, RAVIFRUIT s compotes combine quality and convenience, making them a real pleasure to use. Try them and see for yourself... Pineapple Tangerine Red fruit Apricot Mango-Passion fruit NEW Wild blueberry Press Contact: Karen Gervasoni (0) contact@sakanacommunication.fr Communication manager: Olivier Chapelle olivier.chapelle@kerry.com

13 Desserts, Marike Van Beurden

14 NEW Treasures of Japan: Yuzu and Sudachi RAVIFRUIT Yuzu purée: a subtle balance Yuzu, an exquisite Japanese citrus fruit, reveals its powerful and yet remarkably subtle flavour, with tremendous depth on the palate. In a perfect balance between acidity and plump sweetness, its very specific flavour simultaneously evokes lemon, grapefruit and tangerine, accompanied by floral, peppery notes, creating a unique sensory experience. RAVIFRUIT yuzu purée presents infinite possibilities, both sweet and savoury, for culinary creations with subtle, surprising flavours! 100% YUZU frozen purée - Unit: 1kg RAVIFRUIT Sudachi purée, a unique freshness Sudachi fruit has an intense, very refreshing flavour, similar to lime, which stimulates the taste buds and whose acidity is softened by its fruity sweetness. Highly regarded in Japan, it is traditionally used for its juice, in marinades for grilled meat or fish. This new purée is an excellent ally for enlivening sorbets, bavarois and mousses, or for bringing out the flavours in ganaches and chocolate bases. It is sensational in drinks and cocktails: its vibrant, exotic notes blending wonderfully with vodka, rum or gin. 100% SUDACHI frozen purée - Unit: 1kg Contact Presse : Karen Gervasoni contact@sakanacommunication.fr Responsable communication : Olivier Chapelle olivier.chapelle@kerry.com

15 The Bay of Kochi: Located in South-East Japan, the Bay of Kochi offers perfect conditions for growing yuzu and sudachi. Protected from the wind by the mountains and nourished by the Pacific Ocean mist and abundant rain, the yuzu and sudachi develop superb flavour as they bask in gentle sunshine. In this sheltered environment, these rare citrus fruit are the product of ancient traditions and a sustainable agriculture approach, that has been upheld by the producers to become a model in Japan. Yuzu à l aube, de Jordi Bordas

16 NEW Signature Fruit: fruit in all its many forms RAVIFRUIT and its three 3 ambassadors present a fruit revolution: SIGNATURE FRUIT. The result of a two-year collaboration with Jordi Bordas, David Wesmaël and Philippe Rigollot, SIGNATURE FRUIT is an innovative technical manual both in terms of its content (new techniques, new applications etc.) and its layout (recipes designed for chefs use on a daily basis...). The 40 page guide offers fresh ideas and material, produced with passion and conviction to accompany chefs through the wonderful but often perilous process of creation! RAVIFRUIT will be revealing its fruit revolution exclusively at SIRHA! (Ravifruit Stand H4C48) David Wesmaël Meilleur Ouvrier de France, Ice-cream 2004 Consultant and international trainer Creator of La Glacerie Jordi Bordas World Champion Pastry Chef 2011 Consultant and international trainer Creator of B-Concept - Villadecans (Barcelona) Philippe Rigollot World Champion Pastry Chef 2005 Meilleur Ouvrier de France, Pastry 2007 Pâtisserie Philippe Rigollot - Annecy Press Contact: Karen Gervasoni (0) contact@sakanacommunication.fr Communication manager: Olivier Chapelle olivier.chapelle@kerry.com

17 Ginko Photographie

18 Ravifruit Anneyron - FRANCE Tél.: +33 (0)

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