Parna Kiwi Table-Format Fruit Leather Sheet

Kiwifruit contains the proteolytic enzyme actinidain, which causes bitterness if thermally mishandled. Parna applies precise Flash Enzyme Deactivation during initial slurry prep. Subsequent low-temperature vacuum evaporation shields native chlorophyll bonds from pyrolytic breakdown, locking in vibrant emerald-green aesthetics and fresh fruit bouquet.

Suspended micro-seeds deliver an authentic, delicate crunch under mastication that replicates the texture of freshly cut kiwifruit. Visually, the dark seeds contrasted against the emerald-green fruit matrix communicate 100% genuine fruit sourcing without artificial fillers, elevating catering presentations.

Each sheet measures approximately 35x50 cm, calibrated at 200g to 250g net weight, foil-sealed in dedicated triplex barrier bags. Export-grade 5-ply cartons hold 24 or 36 packs (6kg to 9kg net payload), reinforced with internal partition dividers to eliminate sheet wrinkling in transit.

Per 50g reference serving, the sheet delivers approx. 130 kcal, 29g natural fruit carbohydrates, and a preserved payload of natural Vitamin C. Low-temperature vacuum processing protects ascorbic acid from thermal breakdown, providing a fat-free, antioxidant-rich snack that aids immune defense.

The sheet is protected top and bottom by food-grade release films, eliminating direct bare-hand contact with the edible surface during kitchen preparation. Caterers trim the sheet through the liners using kitchen shears, peeling off the backing effortlessly without residue or fiber tearing prior to serving.

With its emerald color, visible crunchy seeds, and distinct tartness, kiwi fruit leather appeals strongly to Gen-Z consumers, school demographics, and novelty snack seekers. Modern confectioneries and upscale grocers position it alongside classic red fruit leathers (cherry and pomegranate) to create compelling, color-contrasting shelf facings.

The exterior triplex metallized pouch provides an absolute barrier against ambient oxygen ingress, visible light, and ultraviolet (UV) radiation. This physical barrier halts photochemical oxidation of native chlorophyll molecules, ensuring the vibrant emerald-green aesthetics remain stable across the full 12-month period.