Grapefruit Products

The Grapefruit range includes red and white grapefruit concentrates and juice concentrates, with clear references, alongside NFC Grapefruit Juice, Grapefruit Comminuted 1:1, Grapefruit Whole Fruit Puree, Grapefruit Pulp Cells and Grapefruit Essential Oil. Each format has its own ingredient role and should be assessed by its technical specification.

Compare the desired colour, grapefruit character, acidity and sensory balance against the actual red or white reference. Neither fruit designation alone establishes one standard bitterness or concentration level. Use the documented grade and samples in the complete recipe to decide whether the sensory profile fits the finished product.

Clear grapefruit juice concentrate and clear concentrate references can be assessed where clarity is required. Pulp cells, whole fruit puree and comminuted grapefruit provide different options for fruit texture. Validate turbidity, sediment, suspension and mouthfeel in the complete formulation and intended packaging rather than relying on format names alone.

Assess grapefruit character alongside sweetness, acidity, other citrus ingredients and the intended serving conditions. Establish dosage through sensory trials with the selected reference and a defined acceptance target. Evaluate the finished recipe after processing and storage; changing the grapefruit grade may require adjusting more than its inclusion level.

Compare fruit identity, red or white reference, soluble solids, acidity, clarity or pulp profile, and the selected format’s technical parameters. Confirm packaging, storage and traceability requirements. Mak Food Company should receive the application brief and process conditions so that samples and specifications can be assessed against the intended recipe.