The Tropical Pineapple Bites we served at IFT15 this year were not just your average pineapple snacks. The bites were made from pineapple core, much to the surprise of the people who tasted them. These fruit bites not only had a juicy texture, with a sweet-tangy flavor, but also highlighted a trend popular with consumers: food sustainability.

During pineapple processing, only the flesh of the pineapple is typically used for juice production and canning, with 29-50% of the pineapple left over as by-products (Ketnawa and others 2012).  By-products include the core, peel, stem and crown, which may be further processed for other applications, such as animal feed.  Sometimes, however, these by-products are simply discarded. Our Tropical Pineapple Bites are an example of adding value to the pineapple core, making a delicious snack that is on trend in terms of sustainability.

In fact, 68% of consumers have heard the term “sustainability” or “sustainable development,” according to GfK’s Roper Reports Worldwide (2013). Nineteen percent of consumers have given a lot of thought to whether food and beverages are produced in a sustainable way (IFIC Foundation, 2014 Food & Heath Survey).

TREHA® trehalose has unique benefits for fruit and is the key ingredient our Tropical Pineapple Bites.  Trehalose, a unique ingredient found in nature, enhances the fruit flavor, improves the texture and helps retain color.


To request a sample of TREHA® or inquire about more information, click here.


GfK.  Roper Reports Worldwide, 2013

International Food Information Council Foundation.  2014 Food & Heath Survey, 2014.

Ketnawa, S., Chaiwut, P., and Rawdkuen, S. (2012). Pineapple wastes:  A potential source for bromelain extraction.  Food and Bioproducts Processing, 90, 385-391.