Simona Bişboacă is an engineer and in the last 7-8 years she worked on an idea, on a personal ambition to create a healthier, less processed dish. The road was not only long, it was also sprinkled with lots of work and hundreds of failed experiments. Some of them were more rudimentary, taking place in her own own house, while others, more recent and more professional, were performed in the factory that Simona owns near Oradea.
In the end, all the effort paid off and the result was a paste with high fiber and vitamin content, without preservatives and with no added sugar. The advantage of this product, which was baptized under the name of Fructonata, lies in the manner in which it is processed, at temperatures of under 42 degrees and without pasteurization. In this way, all the vitamins and nutritional enzymes in the fruit do not lose any of their value.
The product was launched in April at the Natural and Organic Products Fair in London, where it has already attracted interest among distributors. Fructonata is currently produced only from cherries, cranberries and oranges, coming from eco-friendly orchards either in Romania or in Italy, and their processing takes place at the factory near Oradea. Obviously, Simona's greatest desire is for this invention to turn into a business, a business that seems to be on the rise. Thus, as plans for the future are concerned, the first step would be to extend the range of fruit from which Fructonata is produced, along with a potential extension of the overall range of products by introducing juices obtained from unpasteurized fruit.
Sources:
Claudiu Bolcu
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