Ingredients for fruit and vegetable purees are selected according to the desired fruit or vegetable content, consistency and manufacturing process. Single-strength purees, concentrates and compound preparations have different roles in a blended recipe.
Supplier & Distributor of Natural Sweeteners & Functional Ingredients for Fruit & Vegetable Purees
The MAK Food Company catalogue includes fibre, carob, date, sweet potato, honey and deionized fruit references within this commercial family. The family name is not an indication that every reference is appropriate for infant or young-child foods. Selection requires exact composition and intended-use qualification.
Evaluate particle size, viscosity, colour and separation in the complete blend. Confirm the removal of unwanted plant material, then validate texture and stability after the intended thermal process and packaging operation. Sweetening and fibre-related functions must be defined from analytical data. Honey and other specialist references must not be assumed appropriate from their presence in the wider catalogue.
Confirm traceability, analytical limits, microbiological specifications, contaminants, packaging, handling, storage and shelf life for the selected grade. Any claim of suitability needs supporting documentation for the specific application. Juice, puree and concentrate are not interchangeable descriptions. Agree the selected material and finished-product specification for the intended age group and format.
