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Fruit purees

Fruit purees are made by blending or processing fresh fruits, typically without adding any other ingredients. The resulting product is a smooth, thick mixture that retains the flavor, color, and nutritional value of the original fruit. Fruit purees can be used as a base for smoothies, ice cream, sorbet, yogurt, or other desserts, or as an ingredient in sauces, marinades, or dressings.

Fruit purees are often used in the food industry as a natural sweetener and flavor enhancer. They can be made from a variety of fruits, including berries, tropical fruits, stone fruits, and citrus fruits. Fruit purees are typically sold in frozen form, which helps to preserve their freshness and nutritional content.

The market scope for fruit purees is quite large and continues to grow. Fruit purees are used in a wide range of industries, including food and beverage, baby food, and cosmetics. The global fruit puree market was valued at USD 3.9 billion in 2020 and is projected to reach USD 6.9 billion by 2027, growing at a CAGR of 8.1% during the forecast period.

The demand for fruit purees is driven by several factors, including increasing health consciousness among consumers, rising demand for natural and organic food products, and growing popularity of plant-based diets. Fruit purees are also used as a substitute for refined sugar in many food products, which is fueling their demand.

Moreover, the convenience and versatility of fruit purees make them popular among food manufacturers and chefs, who can use them to add flavor, texture, and nutritional value to a variety of products. Additionally, the growing trend of using fruit purees in cocktails and mocktails is also contributing to the growth of the market.

The market scope for fruit purees is expected to remain strong in the coming years, driven by the growing demand for natural and healthy food products.

There are several major players in the market for fruit purees, including:

a) Dohler

b) Ingredion

c) Kerry Group

d) Nestle

e) Symrise

f) AGRANA

g) Doehler

h) SVZ

The commercial production of fruit purees typically involves several steps, including:

a) Selection and Preparation of Fruit: Fresh, ripe fruits are selected and sorted for quality, washed, and peeled or pitted, as needed. Any damaged or spoiled fruit is removed.

b) Blending: The prepared fruit is then blended into a smooth puree using high-speed blenders or food processors. The puree may be strained to remove any seeds, skins, or other solids, depending on the desired consistency.

c) Heat Treatment: The fruit puree is then heat-treated to reduce the microbial load and extend its shelf life. Heat treatment may be done by pasteurization or sterilization, depending on the specific requirements of the product.

d) Packaging: The fruit puree is then packaged in aseptic bags, cans, or drums, depending on the intended use and storage requirements.

e) Storage and Distribution: The packaged fruit puree is stored in a temperature-controlled environment to maintain its quality and freshness. It is then distributed to customers for use in various applications.

Commercial fruit purees may be made from a single type of fruit or a blend of different fruits. They may also be sweetened or unsweetened, depending on the desired use. The production process may vary depending on the specific fruit and the desired quality and consistency of the final product.