Puree concentrate is fruit puree from which a portion of water has been removed by evaporation, producing a thicker, fibre-rich product that reduces logistics volume and is reconstituted to single strength before use in food manufacturing.
In trade practice
Buyers specify the target Brix and the reconstitution ratio in the purchase contract, distinguishing puree concentrate clearly from clear juice concentrate, which contains no fibre. Suppliers ship the product aseptically in bag-in-drum or bag-in-box formats under refrigeration or ambient conditions depending on the preservation method. Quality teams check Brix on arrival with a refractometer and verify colour and viscosity against the agreed standard. Mislabelling as juice concentrate is a common documentation error that triggers customs or customer disputes.
In a specification
A specification for puree concentrate states fruit species, target Brix at delivery, reconstitution ratio, pH, colour reference, packaging format and microbiological limits.