Soft Fruits 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 Soft Fruits Ingredients for Fruit & Vegetable Purees

The MAK Food Company soft fruit family covers apple, pear and grape formats, including juices, concentrates, purees and preparations. These materials differ in acidity, pulp, solids and sensory character. Select the actual grade against the proposed recipe rather than substituting by commercial family name.

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. Clarify whether the brief requires fruit puree, clarified juice or another format, and compare concentration on an equivalent basis.

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.