Fruit Puree

IBIC Group supplies seven fruit purees: mango, guava, strawberry, pomegranate, orange, mandarin and lemon. Frozen purees are blast-frozen. Available formats, specifications, packaging and storage conditions are confirmed for each product. Applicable certification, registration and assessment documents are available on request. Coverage must be confirmed for the selected product, supplying entity and production site.

Aseptic fruit puree is pasteurized at ultra-high temperature (UHT) and filled into pre-sterilized packaging in a sterile environment, creating a product that remains shelf-stable at ambient temperature without refrigeration. Beverage manufacturers use aseptic puree because it eliminates cold-chain shipping costs, enables 12–18 month ambient storage, and can be imported to markets without cold chain infrastructure — significantly reducing ingredient supply chain costs compared to frozen puree alternatives.

The optimal Brix level depends on the application. Single-strength mango puree at 14–18° Brix is used directly in juice drinks, smoothies, and dairy applications where dilution occurs in the finished product. Concentrated mango puree at 28–32° Brix is preferred for concentrate-based production where water is added at the point of manufacture — reducing shipping volume by approximately half and lowering per-liter ingredient cost. IBIC can supply both Brix specifications with custom adjustment available.