VeggieWonder®: Innovation in Food Production Catering to Health and Wellness Trends

With the VeggieWonder®, the defrosting phase becomes unnecessary. The result is a homogeneous, light, and fine puree (< 50 µm) that exits the device at around -1 °C, with excellent taste, aroma, and color.

This video shows the processing of strawberries:

The limitations in industrial jam production using frozen fruits led to the development of the VeggieWonder®. Defrosting indeed presents drawbacks such as time and space loss, quality reduction of the fruits, and moisture loss. Additionally, consumers often dislike seeds and pieces in their jam. Sifting out these seeds also means extra work, time and energy loss, and a 20% loss of product mass.

Operation of the VeggieWonder®

The VeggieWonder® uses two grinding discs that move over each other in a rotor-stator system. They can grind the product to less than 50 µm. Frozen fruits are fed into the machine, and a feed pump brings the products to the grinding unit and builds the necessary pressure. The final product temperature remains around -1 °C to 0 °C.


  • No quality loss and retention of color and texture due to the elimination of defrosting
  • No mandatory pasteurization as the cold chain is not interrupted
  • No loss of aromas, vitamins
  • Homogeneous puree
  • Less waste as fruits and vegetables are fully processed: for example, strawberry seeds, parsley stems, etc.
  • High end-product quality even with grade 2 and 3 fruits and vegetables
  • Less food waste by processing grade 2 and 3 fruits and vegetables


  • Strawberries
  • Raspberries (depending on the variety)
  • Blueberries
  • Red currants
  • Cherries
  • Peaches
  • Clementines
  • Lemons
  • Apricots
  • Apples
  • Mirabelle plums
  • Plums
  • Watermelons
  • Melons
  • Pears
  • Kiwi
  • Pineapples
  • Avocado
  • Mangoes
    • Rhubarb
    • Cauliflower
    • Broccoli
    • Spinach
    • Pea
    • Pumpkin
    • Sweet potatoes
    • Onions
    • Leeks
    • Celeriac
    • Carrots
    • Kohlrabi
    • Bell peppers
    • Garlic
    • Mushrooms
    • Parsnips
    • Beets

    Limited use of vegetables with an extremely high fiber percentage, too high a dry matter percentage, or a high starch percentage, such as celery, lemongrass, potatoes.

    • Production of Vitamin Drinks like Vegetable and Fruit Smoothies
    • Fruit preparations for dairy products
    • Fruit preparations for bakery products
    • Products for ready meals
    • Products for the confectionery industry
    • Vegetable and fruit spreads
    • Fish and shrimp pastes and spreads
    • Dips
    • Food for people with swallowing disorders

    For more information on a specific application, a demonstration, or a reference visit, our sales engineer will provide you with the necessary information. Contact us via or call +32 (0)3 870 60 80.

    Contact US

    T +32 3 870 60 80

    KA-Proces VeggieWonder - Gillain & Co




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