Fruit purees.
Apple puree.
Smooth and homogeneous, with the natural body of apple and no added preservatives.
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Fruit purees.
Single-strength purees finished and aseptically filled to keep the natural texture, colour and flavour of the raw fruit, with no added preservatives.
03 — Fruit purees
Six purees, single strength.
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Fruit purees.
Mango puree.
Full mango body for smoothies, yoghurt preparations and frozen desserts.
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Fruit purees.
Strawberry puree.
Low-Brix strawberry puree that keeps its colour through pasteurisation.
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Fruit purees.
Guava puree.
Tropical guava pulp, screened smooth and stable at ambient temperature.
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Fruit purees.
Peach puree.
Gentle peach flavour and a soft texture suited to baby food and desserts.
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Fruit purees.
Apricot puree.
Deep apricot colour with the acidity that dairy and bakery fillings rely on.
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Gallery
Texture is the product. Close-range photography that shows body, colour and flow — the things a formulator buys on.
Puree texture
Next step
Every batch, traceable.
Technical data sheets, specifications and certificates of analysis are available for every line. Request documentation or a quotation from the export team.
