Plant Based Fruit & Vegetable Purees Products

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 Plant Based Ingredients for Fruit & Vegetable Purees

MAK Food Company has oat, rice, malt and specialist plant-based concentrates in its wider catalogue. Plain cereal materials and flavoured beverage bases are different products. Grade selection requires full composition, dry matter, carbohydrate profile, processing information and any relevant allergen data.

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. Ordinary oat, rice or malt beverage bases are not infant formula or substitutes for a complete nutritional formulation.

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.