Bulk ingredient category

Purees & Pastes

Bulk fruit and vegetable purees and pastes for beverages, dairy, bakery, sauces, prepared foods and other industrial formulations. These ingredients provide fruit or vegetable identity together with body, texture, natural color, flavor and soluble or suspended solids in a processing-friendly format.

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Browse 37 catalog entries

Available purees & pastes

Fruit and vegetable puree characteristics vary by variety, maturity, crop, origin and processing method. Commercial buyers commonly review Brix, pH, titratable acidity, color, flavor, consistency or viscosity, sieve size, seed or fiber content, microbiological limits, processing method and storage requirements.

🥭Purees & Pastes

Bulk Apple Puree

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Bulk Apricot Puree

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Bulk Asparagus Puree

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Bulk Avocado Puree

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Bulk Banana Puree

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Bulk Blackberry Puree

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Bulk Blueberry Puree

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Bulk Broccoli Puree

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Bulk Butternut Squash Puree

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Bulk Carrot Puree

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Bulk Cauliflower Puree

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Bulk Cherry Puree

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Bulk Corn Puree

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Bulk Cranberry Puree

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Bulk Eggplant Puree

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Bulk Fig Paste

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Bulk Garlic Paste

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Bulk Guava Puree

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Bulk Kale Puree

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Bulk Lemon Puree

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Bulk Mango Puree

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Bulk Mushroom Puree

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Bulk Orange Puree

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Bulk Papaya Puree

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Bulk Passion Fruit Puree

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Bulk Peach Puree

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Bulk Pear Puree

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Bulk Pineapple Puree

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Bulk Plum Puree

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Bulk Pumpkin Puree

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Bulk Raspberry Puree

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Bulk Spinach Puree

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Bulk Strawberry Puree

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Bulk Sweet Potato Puree

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🥭Purees & Pastes

Bulk Tamarind Paste

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🥭Purees & Pastes

Bulk Tomato Paste

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Specification focus

Confirm fruit or vegetable identity, Brix, pH, acidity, consistency or viscosity, sieve or particle size, color, flavor, seed or fiber content, microbiological limits, process, origin and certification requirements.

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Packaging & storage

Aseptic bags, pails, bag-in-drum systems, drums and larger bulk formats are common, while frozen formats may also be available by item. Packaging and storage conditions should be selected according to product viscosity, process and shelf-life requirements.

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Industrial applications

Fruit and vegetable purees and pastes are widely used in juices, smoothies, dairy products, yogurt preparations, baby foods, bakery fillings, confectionery, sauces, soups, dressings, frozen desserts, jams, fruit preparations and ready-meal formulations where flavor, texture and natural solids are required.

Commercial inquiry

Source purees & pastes with clearer requirements.

Send the fruit or vegetable, puree or paste format, intended application, target Brix, acidity, consistency or sieve requirement, quantity, packaging and destination. Include aseptic or frozen preferences, organic requirements, samples, certifications or technical documentation where applicable.

Buffalo, New York
info@pfvn.us

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