Fruit & Vegetable Purées

Aseptic purée is heat-treated and filled into sterile packaging, so it is shelf-stable at ambient temperature until opened. Frozen purée is held at −18 °C (0 °F) and is often chosen for fresher color and flavor or for products that can't take aseptic heat treatment.

Brix is the percentage of dissolved sugar solids by weight. Single-strength purées are close to the fruit's natural Brix; concentrated purées are higher and are diluted back in formulation.

Minimums depend on the item. Many ingredients can be ordered by the case or bag; pricing improves at pallet, tote and truckload volumes. Every quote states the minimum (MOQ), pack, lead time and FOB or delivered price.

A specification sheet and certificate of analysis (COA) for every lot, plus an allergen statement and country of origin. Pasteurization or sterilization letters, micro results and organic or Non-GMO certificates are supplied where the item carries them.