 Shortly after came the turn of butter, cream and milks with juice through the launch of Bio Frutas (today, Bifrutas), creating a new category of functional foods.Another of the company's great technological innovation milestones was the launch of the ultrapasteurized liquid egg, the risk of salmonella disappearing completely.In 1994, Pascual began its international expansion, focused mainly on the export of pasteurized yogurts and long-lasting desserts.