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 Tropical Fruits Ingredients for Fruit & Vegetable Purees
The MAK Food Company tropical portfolio includes banana, mango, pineapple, passionfruit, coconut and kiwi references in different formats. Botanical source, processed fraction, soluble solids, acidity and fat where relevant should form part of the brief. Compound preparations require their complete ingredient composition.
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. Evaluate each tropical fruit separately because a shared geographic family does not establish equivalent texture, taste or composition.
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.
