Natural fruit essences and recovered aroma fractions from apple, berry, citrus, tropical and other fruit processing streams. These concentrated aromatic ingredients are used to restore, reinforce or fine-tune authentic fruit character in beverage, flavor and food formulations without adding significant fruit solids.
Fruit essences capture volatile aroma compounds associated with the source fruit, so profile can vary with variety, maturity, origin, crop and recovery process. Buyers typically evaluate source fruit identity, aroma strength and authenticity, concentration, carrier or solvent system where applicable, appearance, storage conditions and documentation requirements.
Confirm source fruit, aroma profile, relative concentration or strength, recovery process, carrier or solvent if applicable, appearance, specific gravity or other physical parameters where relevant, origin, storage conditions and required certifications.
Compatible bottles, cans, pails and drums may be used depending on concentration and program size. Because volatile aroma compounds can be sensitive to heat, air and light, sealed packaging and appropriate storage conditions are important for maintaining sensory quality.
Fruit essences are widely used in juices, flavored waters, soft drinks, beverage bases, dairy products, yogurt, bakery, confectionery, fruit preparations, sauces and flavor systems. They are especially useful for restoring aroma after thermal processing or reinforcing fresh-fruit top notes in finished formulations.
Send the source fruit, intended application, desired aroma profile or strength, quantity, packaging and destination. Include carrier restrictions, processing requirements, samples, technical documentation or certification needs where applicable.