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News from the plate




SIMPLY FRUIT, our commitment to naturalness

From February 1st, we manufacture ALL OUR FRUIT PUREES frozen in 1 kg jars, WITHOUT ANY ADDED SUGAR, other than those naturally present in the fruit.

Sugar is naturally present in the fruit. Our expertise and our partnership with the producers, the control of our sourcing, allow us to monitor the maturity of the fruit and harvest it when its taste, color and brix are at their most favorable balance.
It is also to meet the growing demand of our customers that we have decided to pass the 100% milestone without added sugars in 2021.

This year will remain a year of transition, during which some references will remain «10% Sugar added», while stocks last.


We are so convinced of the purpose of this range that we will absorb the price difference generated by this change in recipe. And we are making this commitment this year and will extend it for all the years to come.


A TRANSFORMATION respectful of the fruit

We reduce the processing steps of the fruit to what is strictly necessary, to preserve its organoleptic qualities, while guaranteeing food safety.

PRODUCTIONS throughout the seasons

The Orchard Fruits, Red Fruits, Citrus Fruits and Tropical Fruits ranges include 49 references, including 30 already manufactured «Without Added Sugar». Throughout 2021, over the seasons and fruit production, we will invite you to discover 19 new  «No Added Sugar» purees. You will be able to enjoy all the qualities of the fruit, simply!


In pastry shops, ice cream parlors, chocolate shops, «No Added Sugar» purees offer you the possibility of adapting your recipes to the growing consumer demand for healthy and less sweet products. In the kitchen, there’s a whole world of possibilities available to you.


Cap'Recette London is now available !

Discover the brand new Cap'Recette London!

A booklet of 15 recipes created by 15 Chief from London.

That second edition of "Cap'Recette London" has been presided by Pastry Chef Alistair Birt.
15 Londonian Chefs have worked to present these amazing recipes making us travel to their respective universe.

The president, Alistair Birt, Pastry Chef at Harrods, London.

"I was humbled when asked to contribute and even more so when asked to write the editorial. The recipes here show what can be created with antastic produce, technical ability and most importantly, a creative mind. I hope you gain as much inspiration as I did reading them all. Many thanks to the contributing chefs and their teams for the time and effort put into this collaboration, but especially to the team at Capfruit for bringing us all together.."

Alistair Birt

Voir le Cap'Recette Londres

See Cap'Recette London



News from the land



OUR COMMITMENT ! Transparency and traceability

CAP SOURCE, it is the mastery of sourcing, at each stage of fruit cultivation, and our involvement from the land to the plate.

Develop a lasting partnership with committed and identified producers.

In close collaboration with our producer partners, we establish cultivation contracts which are mutually binding on a duration, a price and a type of variety, cultivated especially for CAPFRUIT. This constant research also includes the selection and promotion of fruit producers, from specific labeled terroirs, such as PGI (Protected Geographical Indication).

Identify and select the varieties corresponding to your expectations.

With our producer partners, we have dedicated plots on which we carry out varietal trials, to better understand the fruit and its environment. We identify varieties that are perfectly suited to processing into purees, without altering the organoleptic qualities of the fruit, for flawless products.

Control the inputs used for cultivation

We carry out individualized agronomic monitoring, based on a harvest log, defined jointly with the producer, and analyzes of pesticide residues, carried out on each batch received. We manage to reduce the use of pesticides to a minimum, while enhancing the food safety of our products.




It is by selecting a specific terroir and making a lasting commitment, alongside these producers, that we can guarantee the quality of our products and traceability to the plot.


Our entire fruit sector is traceable and we are going even further with our Cap’Source approach, which is a deep commitment to sustainable agriculture.


The environment is at the heart of our concerns and it is a value shared by each of our producer partners. Indeed, by making reasonable use of crop treatment solutions or by integrating natural treatment methods, our producer partners drastically reduce the impact of cultivation on the environment and sustainably preserve the land on which they work. 



Gabriel Paillasson, sponsor chef of the 13th edition of Capfruit’s Casse-Croûte des Chefs

Capfruit organized its traditional Casse-Croûte des Chefs on June 17, 2019 in Anneyron in the Drome department of France

For this 13e edition, Capfruit was very proud to welcome Gabriel Paillasson, the Founding President of the Pastry World Cup and Sponsor Chef of this event.

The morning was spent visiting the production site, which gave catering professionals from across the globe the opportunity to discover just how Capfruit’s delicious fruit purées are prepared.  Next the visitors were able to taste these purées, not only the classics but also the creations in the ‘Seasonal Flavors’ range and the Fruit’Elite Nuts purées. On a day blessed with abundant sunshine, the new vegan range, Fruit’Soft was particularly appreciated, as these products are just perfect for creating 100% natural sorbets, packed full of fruity flavor.

The day also gave the Chefs and all Capfruit’s many partners the opportunity to meet Eliane and David Bégot, fruit producers at Chanas in the Isère department, who welcomed us to their fruit farm where all our guests gathered for lunch in the heart of the orchards.

Always a moment of conviviality, this 13th edition of the Casse-Croûte des Chefs was no exception, a shared moment of peace and pleasure for all present, all catering professionals inspired by a shared passion for the land and what the land has to offer.


Gabriel Paillasson, a key player in the world of Pastry

A master craftsman and winner of more than a hundred or so competitions, Gabriel Paillasson is the only person ever to have won the titles of ‘Meilleur Ouvrier de France’ in both Pastry and Ice cream. An Officer of the Légion d’Honneur, his name has featured in the definitive Larousse Guide to Gastronomy since 2007. Co-founder of Sirha, he decided to create the Pastry World Cup in 1989, thus giving Pastry the nobility and recognition it deserves.



Photo credit: ©Cook and Shoot by Aline Gérard