Frutonic
Food & Beverage · Switzerland · 1-10 Employees
View Company Info for Free
Overview
Headquarters
Route De La Temporie 4, Pont-de-la-Morge...Website
www.frutonic.chRevenue
<$5 MillionIndustry
About Frutonic
Is Frutonic your ideal customer? 
Let us give you the heads up on whether it's a good time to reach out
Congratulate Masked Content for being promoted to Masked Content at Frutonic
Frutonic, which may be a good buyer, showed buying intent in Masked Content Topic
Click to see if Frutonic had a recent Job posting/layoffs
Check out if Frutonic is spiking on competitors!
Earning: See what the market has to say on Frutonic recently announced quarterly report
Website visits: Recent activity has been detected on your website
Product Launch: Get notified when Frutonic launches new products
Funding: Get notified immidiatlly once Frutonic has new funding data
Competitive Alert! Recent activity has been detected by your competitor Masked Content
Check if Frutonic has recently received funding, and reach out quickly before it becomes old news!
Recommended Actions
Introduce yourself to Masked Content, who has shown a strong intent to purchase lately
Find 2 more new buyers
Company Profile Activity
Activity Insights
Frutonic is experiencing very low activity levels compared to other companies in the Manufacturing sector.
What does this means?
Frutonic is drawing exceptional interest within the Manufacturing industry, suggesting notable developments or strong market momentum, learn more about Frutonic.
Frutonic Tech Stack
A closer look at the technologies used by Frutonic
Top Food & Beverage Companies
Top companies in Canada by revenue
Top companies in New Zealand by revenue
Frequently Asked Questions Regarding Frutonic
Frutonic SA is a company specializing in the industrial processing of Valais and Swiss fruits, located in the heart of the Valais orchard in Sion. They focus on the production of fruit purees, fruit compotes, and fruit juices, utilizing aseptic puree techniques and pressing methods. The company is directed by Jean-Yves Clavien, an oenologist, and S... Read More