Fruit purée, concentrate or combination – a practical guide for industrial food applications. Tropical fruit ingredients can be used in many different product forms: as fruit purée, polpa, concentrate, sorbet base or foodservice solution. For purchasing, product development and quality management teams, the key question is therefore not only which fruit is interesting, but above all: Which product form fits the specific application? A fruit purée is not automatically better t

Fruit purées and concentrates evaluated through sensory analysis, specification and application testing for the food industry. Evaluating fruit purées and concentrates: what really matters Tropical fruit ingredients are often evaluated first by taste, colour and origin. For industrial applications, however, sensory evaluation alone is not enough. Whether a fruit purée or concentrate is truly suitable for an application only becomes clear when sensory profile, product specific