Clark Rasmussen – Brothers International

Freeze-Dried Fruit Supplier

Clark Rasmussen — Mon, 14 Sep 2026 16:25:46 +0000

White Label and Store Brand Product

Private Label Freeze-Dried Fruit Supplier

Brothers International is your premier partner for turnkey private label freeze-dried fruit products. From high-demand staple fruits like Apple, Strawberry, and Banana to exotic Mango and Tropical Blends, our products are expertly sourced, freeze-dried, and packaged to retain their natural nutrients, signature airy crispness, and undeniable fruity flavor.

Our white label process is completely comprehensive, putting a healthy, clean-label, and highly sought-after fruit snack in your hands, ready for the market.

Request A Quote

Learn More

Freeze–Dried Fruit Products can be supplied as organic upon request

Retail & Grocery Brands

Expand your existing store brand or healthy snacking portfolio with our fully packaged, retail-ready private label freeze-dried fruit products. We offer flexible, custom packaging solutions, including resealable stand-up pouches, multi-packs, and single-serve bags. Bringing premium, on-the-go snacking experiences that appeal to today’s health-conscious consumers has never been easier.

Food Service & Bulk Applications

Ideal for food service operators, bakeries, and culinary applications, our bulk private label freeze-dried fruit provides vibrant fruit character, color, and consistent quality. Whether used for smoothie bowl toppings, commercial baking, or bulk repacking, we deliver a reliable, scalable supply to meet your operational demands.

The Most Popular Freeze-Dried Fruit

Turnkey Private Label Solutions

Leveraging Brothers International’s global sourcing network and decades of fruit industry expertise, we handle the complexities of the supply chain for you. Whether you are looking for a standalone private label freeze-dried fruit line or a custom fruit-based snack blend, we can source everything you’ll need all the way up to product launch.

Our white label support and production is behind some of the largest private label brands on the market. Let us use our expertise to help you expand your private label profile.

Global Sourcing: We source the highest quality raw fruit globally, ensuring consistent supply and competitive pricing year-round.
Strict Quality Assurance: Packaged in GFSI-recognized (BRC/SQF) facilities to ensure the highest levels of food safety, traceability, and compliance. Our private label freeze-dried fruit products can be manufactured to a variety of different requirements and specifications.
Custom Packaging & R&D: From concept and formulation to package design and fulfillment, our team works closely with yours to create a product that aligns perfectly with your brand’s identity.

From the Earth’s Prime Growing Regions

Reliable, Global Fruit Sourcing

At Brothers International, our strength lies in our decades-long relationships with premier growers worldwide. Because we are not limited by geography, we source every fruit from its optimal growing region—whether that includes strawberries from the Americas, mangoes from tropical belts, or apples from the finest orchards.

By ensuring fruit is harvested at peak ripeness and processed immediately via sublimation (freeze-drying), we lock in the natural flavor, vibrant color, and nutrition. This robust, global supply chain guarantees your private label brand receives consistent premium quality, reliable year-round availability, and protection against regional crop fluctuations.

From the World’s Best Farms

Farm-to-Pouch Quality & Taste

The best private label freeze-dried fruit snacks start with the best raw ingredients. That’s why we travel the globe to source exceptional fruits from the specific regions where they grow best. By controlling the quality from the orchard directly to the freeze-drying facility, we ensure that every batch of your private label fruit maintains its satisfying crisp texture and naturally sweet flavor without the need for artificial additives or preservatives.

Available Fruits

Global Sourcing

Global Sourcing & Supply Chain Resiliency:
Maintaining a reliable, high-volume supply of premium freeze-dried fruits requires an agile, multi-continental agricultural footprint coupled with advanced lyophilization infrastructure. Because the quality of the finished freeze-dried fruit is dictated entirely by the cellular integrity of the raw produce, processing begins with fruit harvested at peak physiological maturity.

Brothers International coordinates an audited global sourcing network across premier agricultural basins; balancing harvest windows between the Northern and Southern Hemispheres. By sourcing pome and stone fruits across the Americas and Eastern Europe (Chile, Mexico, and Poland), bananas from Central America (Costa Rica and Ecuador), and tropicals like mango and pineapple from South America and Southeast Asia, we insulate retail brand owners and industrial co-manufacturers against localized crop freezes, severe droughts, and seasonal shortages.

The primary logistical advantage of freeze-dried fruit lies in its extreme shipping efficiency and shelf stability, contrasted with its acute sensitivity to ambient humidity. Through vacuum sublimation, water content is reduced to under 3% by weight, dropping physical density while concentrating natural fruit sugars, nutrients, and colors. This allows Brothers International to optimize freight payloads, moving dry, lightweight fruit in food-grade, multi-layer moisture-barrier bulk cases or hermetically sealed master cartons without the energy-intensive overhead of continuous frozen reefers.

Through structured multi-quarter forward contracting and aggregate volume purchasing across our specialized consumer and ingredient divisions, we negotiate predictable freight tariffs and secure production allocations, shielding private label buyers from ocean freight volatility and spot-market commodity spikes.

Quality

Quality Assurance & Technical Compliance:

Every production lot of private label and bulk freeze-dried fruit distributed by Brothers International undergoes rigorous physical and analytical testing to ensure crisp texture, accurate piece geometry, and long-term shelf stability. Because freeze-dried fruit is exceptionally hygroscopic (readily absorbing moisture from ambient air), our technical laboratories monitor critical moisture parameters.

Foreign material mitigation and physical purity are enforced through multi-stage in-line detection systems. Sliced and diced produce streams pass under high-resolution optical sorters that scan for color variations, residual calyx leaves, and stem fragments. Finished dry product passes through multi-frequency metal detectors and dual-energy X-ray inspection systems to guarantee total freedom from ferrous, non-ferrous, and stainless-steel particulate, as well as calcified stone fragments. Furthermore, because freeze-drying removes water via sublimation without high-temperature thermal baking, the raw fruit’s natural vitamins (especially heat-labile Vitamin C), carotenoids, and anthocyanins remain structurally intact, delivering vibrant color and authentic flavor without artificial colors, added sugars, or chemical preservatives.

Global food safety and clean-label regulatory compliance form the cornerstone of our turnkey private label manufacturing. All freeze-drying and clean-room packaging facilities within our network operate under strict Global Food Safety Initiative (GFSI) benchmarks, maintaining current certifications under SQF or BRCGS. Packaging operations utilize nitrogen flushing and high-barrier metallized films (EVOH or aluminum foil laminates) with moisture vapor transmission rates (MVTR) approaching zero, ensuring a verified 18- to 24-month commercial shelf life.

Each shipment arrives with a complete technical documentation packet, including lot-specific Certificates of Analysis (COA), multi-residue pesticide screens, heavy metal screening via ICP-MS, Kosher and Halal certifications, Non-GMO Project Verification, and USDA National Organic Program (NOP) transaction paperwork.

Your Production Partner

Private Label Freeze-Dried Fruit F.A.Q.

Why should retail brands and co-manufacturers choose Brothers International as their primary freeze-dried fruit supplier?

As a globally integrated freeze-dried fruit supplier with more than 25 years of specialized agricultural experience, Brothers International eliminates the supply chain and manufacturing risks associated with high-end fruit snacks. We provide a complete turnkey solution: from sourcing premium Individually Quick Frozen (IQF) fruit at peak physiological maturity to industrial lyophilization and automated clean-room packaging.

By partnering with us, consumer brands leverage our aggregate global purchasing power, insulating their product lines against regional crop freezes, seasonal shortages, and spot-market price volatility. Our fully managed private label freeze-dried fruit programs are executed in GFSI-recognized (BRC/SQF) facilities, ensuring that your store brand or retail line delivers uncompromising food safety, verified physical piece integrity, and authentic fruit crunch backed by an uninterrupted supply chain.

What co-manufacturing (co-man) and contract packaging (co-pack) capabilities do you provide for freeze-dried fruit?

Beyond our core position as a bulk freeze-dried fruit supplier, Brothers International operates state-of-the-art co-manufacturing and contract packaging suites engineered for high-volume commercial production. We offer custom dry blending, precision sizing, and multi-ingredient formulation – enabling co-manufacturers to seamlessly integrate crisp freeze-dried fruits into breakfast cereals, granolas, trail mixes, and snack bar matrices.

To protect ultra-low-moisture ingredients, our packaging lines operate in positive-pressure, climate-controlled clean rooms with strict relative humidity (RH) controls. Our high-speed packaging equipment features multi-head computer combination weighers, automated vertical form-fill-seal (VFFS) baggers, pre-formed pouch machines, and automated multi-pack cartoning. Every packaging cycle incorporates in-line active nitrogen flushing to achieve residual oxygen levels below 1.5%, backed by continuous checkweighers, multi-frequency metal detection, and dual-energy X-ray inspection to guarantee complete foreign material elimination.

What is the technical and physical difference between freeze-dried fruit and traditionally dried fruit?

Freeze-Dried Fruit: Processed via lyophilization (vacuum sublimation) under extreme negative pressure. Freshly frozen fruit moisture transitions directly from solid ice to water vapor without passing through a liquid phase. This preserves the fruit’s microscopic 3D cellular skeleton, natural geometric shape, vivid pigmentation, and heat-labile vitamins (such as Vitamin C). The resulting ingredient exhibits an ultra-low moisture content and a signature airy, melt-in-the-mouth crispness.
Traditionally Dried Fruit: Processed via convective hot-air drying tunnels or belt dehydrators. Heat evaporates moisture, which collapses internal cellular walls and condenses natural sugars and fibers into a dense, chewy texture with a higher moisture profile (typically 12% to 18%). As an end-to-end freeze-dried fruit supplier, we help brand owners select the optimal format based on target water activity, mouthfeel, and inclusion stability.

How do you control moisture migration and prevent textural softening in private label freeze-dried fruit?

Freeze-dried fruit is exceptionally hygroscopic, meaning it will rapidly pull ambient moisture out of surrounding air or adjacent food matrices if not properly engineered. When formulating for co-manufacturing inclusions (such as ready-to-eat cereals or snack bars), we calibrate finished products to strict water activity thresholds, preventing moisture migration that could soften the fruit or make cereal flakes soggy. For our packaged private label freeze-dried fruit lines, we specify specialized multi-layer metallized film laminates (such as foil or EVOH barrier substrates) engineered with near-zero Moisture Vapor Transmission Rates (MVTR) and Oxygen Transmission Rates (OTR). Combined with our controlled-humidity packaging suites and active nitrogen flushing, our barrier packaging protects cellular crispness and guarantees an 18- to 24-month ambient shelf life.

What turnkey branding, packaging engineering, and FDA regulatory compliance support do you provide?

We offer comprehensive, end-to-end commercialization services to transition your private label freeze-dried fruit brand from concept to nationwide retail distribution. Our packaging engineering team assists with substrate selection, structural pouch sizing, and custom dieline generation.

We review your artwork files to ensure strict adherence to FDA 21 CFR food labeling regulations, including: standardized Nutrition Facts panel generation, ingredient deck declarations, net weight placement, and claim verifications (such as “100% Real Fruit,” “Gluten-Free,” and “No Added Sugars”). Our turnkey process allows retail brands to launch shelf-ready products without needing in-house packaging engineers or regulatory attorneys.

Can you source USDA Organic, Non-GMO, and allergen-free certified freeze-dried fruits?

Yes. Modern consumers scrutinize ingredient decks for total purity. We supply both conventional and certified USDA Organic for select private label freeze-dried fruit, supported by comprehensive National Organic Program (NOP) transaction paperwork. Our freeze-dried fruits are 100% natural, containing zero added sugars, artificial sweeteners, carrier starches, sulfur, or chemical preservatives. We also maintain Non-GMO Project Verification, Kosher, and Halal certifications. Furthermore, our packaging and blending facilities operate under strict allergen-control programs, enforcing physical room segregation, dedicated lines, and allergen-swab-verified sanitation protocols to support certified allergen-free and clean-label front-of-pack claims.

What consumer and bulk packaging formats do you offer across co-packing and private label operations?

As a fully integrated freeze-dried fruit supplier and co-packer, we support a versatile array of automated packaging configurations tailored to diverse retail, foodservice, and industrial channels:

Resealable Stand-Up Pouches (DOYpack): The gold standard for retail fruit snacking, featuring press-to-close airtight zippers and high-barrier foil barriers for multi-serving pantry storage.
Single-Serve Snack Pouches: Nitrogen-flushed, single-use foil pouches (typically 0.35 oz to 1.0 oz) engineered for lunchboxes, grab-and-go convenience retail, and school meal programs.
Multi-Packs & Club Store Cartons: Bundled single-serve pouches pre-packed into printed master polybags or rigid corrugated display cartons for club store merchandising.
Bulk Industrial Bag-in-Box: Heavy-duty corrugated master cartons (10 lb to 25 lb net) fitted with hermetically sealed, blue-tinted moisture-barrier poly liners, engineered for industrial bakeries, cereal manufacturers, and commercial co-packers.

Brothers International Unveils New Brand Identity to Reflect Its Growth as an End-to-End Ingredient Platform

Clark Rasmussen — Thu, 10 Sep 2026 13:00:13 +0000

ROCHESTER, NY — Brothers International Food Holdings, LLC unveiled a new brand identity and mission that better reflect the company it has become following years of organic growth, strategic acquisitions and continued investment in its capabilities. Through the years, Brothers has expanded the breadth of ingredients, services and solutions it provides to customers, and has built a global supply network spanning more than 30 countries. Today, Brothers is an end-to-end ingredient platform with the global footprint, customer and supplier relationships, scale and expertise to support customers from sourcing through commercialization.

“When we started Brothers 25 years ago, we could not have imagined the company it would become,” said Travis Betters, Founder and CEO of Brothers International. “We’ve come an incredible distance, but the last several years have been especially transformative. We have expanded what we do, where we do it and who we do it for. Today, we have broader capabilities, deeper relationships with customers and suppliers around the world and more opportunities for our employees than at any point in our history.”

As the business evolved, so did the need for a brand that more accurately represents Brothers and where the company is headed. “Our business has changed significantly, and it was time for our brand to catch up,” Betters said. “This new identity reflects the scale and momentum of Brothers today while staying connected to the entrepreneurial spirit and relationships that got us here. More importantly, it gives us a stronger foundation for where we want to go next.”

The launch comes as Brothers celebrates its 25th anniversary. The new identity will roll out across the company’s websites, sales and marketing materials, digital channels and other brand touchpoints, with its industry debut at the International Citrus & Beverage Conference (ICBC) in September.

The evolution of its business also prompted Brothers to renew the mission that guides the organization: “Our mission is to create a stronger, more connected food system and a world of opportunity for our customers, suppliers and employees.”

The new mission recognizes the connections at the heart of Brothers’ business, from growers and processors at origin to food manufacturers, retailers and consumers, and the company’s ability to create greater value across the global food supply chain.

Even as its business and reach have expanded globally, Brothers remains proud of its roots in Upstate New York. Founded in 2001, the company continues to maintain its headquarters in the community where its story began, while its U.S. footprint has expanded to include three offices across Florida.

To commemorate its 25th anniversary and give back to the communities that have supported its growth, Brothers will donate the equivalent of 25,000 pounds of fresh fruit across the communities it serves in 2027.

“Growth means more when it creates opportunity for others,” Betters said. “That applies to our customers, our suppliers and our employees, but it also applies to the communities we call home. We’re incredibly proud of how Brothers has transformed over our first 25 years, but we’re nowhere near finished. Twenty-five years is a milestone, not a finish line.”

Brothers International Food Holdings, LLC

Brothers International Food Holdings, LLC., headquartered in Rochester, New York, is an end-to-end ingredient platform and the leading global provider of natural fruit ingredients and products for the food and beverage industry. The Company specializes in supplying tropical and exotic fruit products from more than thirty countries of origin. The Company serves as a key link in the global fruit ingredient supply chain, providing integrated sourcing, distribution, and value-added development solutions. Brothers partners closely with customers to navigate the inherent complexity of fruit ingredients, including perishability, regulatory compliance, seasonality, and the need for consistent quality. For more information, please visit www.brothersinternational.com.

Contact:
Brothers International Food Holdings, LLC
Elaine Naum
Marketing Director
enaum@brothersinternational.com
(585)343-3007 x119

Dried Fruit Supplier

Clark Rasmussen — Thu, 03 Sep 2026 13:21:17 +0000

White Label and Store Brand Product

Private Label Dried Fruit Supplier

Brothers International is your premier partner for turnkey private label dried and freeze-dried fruit products. From high-demand staple fruits like Apple, Strawberry, and Banana to exotic Mango and Tropical Blends, our products are expertly sourced, processed, and packaged to retain their natural nutrients, satisfying crunch, and undeniable fruity flavor.

Our white label process is completely comprehensive, putting a healthy, clean-label fruit snack in your hands, ready for the market.

Request A Quote

Learn More

Dried Fruit Products can be supplied as organic upon request

Retail & Grocery Brands

Expand your existing store brand or healthy snacking portfolio with our fully packaged, retail-ready dried fruit products. We offer flexible, custom packaging solutions, including resealable stand-up pouches, multi-packs, and single-serve bags. bringing premium, on-the-go snacking experiences that appeal to today’s health-conscious consumers has never been easier.

Trail Mixes & Co-Manufacturing

Our private label dried fruit serves as the perfect low-moisture inclusion for trail mixes, cereals, granolas, and snack bars. We provide precise dicing, sizing, and custom blending that offer natural sweetness and texture without introducing excess water activity, ensuring the shelf-stability and crunch of your final product.

Dried, Freeze Dried, and other Fruit Products

Turnkey Private Label Solutions

Leveraging Brothers International’s global sourcing network and decades of fruit industry expertise, we handle the complexities of the supply chain for you. Weather your looking for private label dried fruit, a freeze-dried fruit option – or another fruit based snack – we can source everything you’ll need all the way up to product launch.

Global Sourcing: We source the highest quality raw fruit globally, ensuring consistent supply and competitive pricing year-round.
Strict Quality Assurance: Packaged in GFSI-recognized (BRC/SQF) facilities to ensure the highest levels of food safety, traceability, and compliance – our private label dried fruit products can be sourced and manufactured to a variety of different requirements and specifications.
Custom Packaging & R&D: From concept and formulation to package design and fulfillment, our team works closely with yours to create a product that aligns perfectly with your brand’s identity.

From the Earth’s Prime Growing Regions

Reliable, Global Fruit Sourcing

At Brothers International, our strength lies in our decades-long relationships with premier growers and processors worldwide. Because we are not limited by geography, we source every fruit from its optimal growing region, that includes strawberries from the Americas, mangoes from tropical belts, or apples from the finest orchards.

By ensuring fruit is harvested at peak ripeness and processed quickly, we lock in natural flavor, color, and nutrition. This robust, global supply chain guarantees your private label dried fruit brand receives consistent premium quality, reliable year-round availability, and protection against regional crop fluctuations.

A successful private label brand requires a supply chain you can trust. We scour the globe to partner with the world’s most reputable fruit growers, sourcing the finest raw materials from their ideal agricultural climates. This diverse, international sourcing network allows us to mitigate the risks of regional climate events and seasonal shortages. When you partner with Brothers International, you leverage our global purchasing power—ensuring your dried fruit products benefit from competitive pricing, rigorous quality control, and an uninterrupted supply chain.

From the World’s Best Farms

Farm-to-Pouch Quality & Taste

The best private label dried fruit snacks start with the best raw ingredients. That’s why we travel the globe to source exceptional fruits from the specific regions where they grow best. We partner directly with trusted farmers who harvest at the exact moment of peak ripeness. By controlling the quality from the orchard to the processing facility, we ensure that every batch of your private label dried fruit maintains its vibrant color, satisfying texture, and naturally sweet flavor without the need for artificial additives.

Available Fruits

Global Sourcing

Global Sourcing & Supply Chain Resiliency:
Maintaining a reliable, high-volume supply of conventional and organic dried fruit requires an agile, multi-continental agricultural footprint. Because traditional drying (whether hot-air convective tunnel dehydration, gentle belt drying, or sun drying) concentrates whole fruit into dense, shelf-stable ingredients, processing facilities must be strategically located adjacent to prime orchards to harvest fruit at peak sugar maturity and optimal Brix.

Brothers International coordinates an audited sourcing network across the world’s most productive agricultural valleys, balancing harvest windows between the Northern and Southern Hemispheres. By sourcing tropicals like mango, pineapple, and banana from Central and South America (Costa Rica, Ecuador, and Peru), and stone fruits like apricots and figs from the Mediterranean basin (Turkey and Spain), we effectively insulate our retail brand partners and industrial co-manufacturers against localized crop failures, unseasonal rainfalls, and regional agricultural gaps.

The primary logistical advantage of dried fruit lies in its ambient shelf stability and optimized payload density. By evaporating up to 80% of native water while concentrating natural sugars and dietary fiber, dried fruit drastically reduces freight volume compared to fresh or frozen produce. This allows Brothers International to maximize ocean container space and domestic dry van payloads, eliminating the high energy overhead and risk of cold-chain failure associated with refrigerated reefers.

Through structured multi-quarter forward contracting and aggregate volume purchasing across our specialized consumer and ingredient divisions, we negotiate secure production allocations and locked-in freight tariffs. This strategic foresight shields private label brand owners, cereal processors, and commercial bakeries from volatile spot-market commodity spikes and international shipping disruptions.

To bridge seasonal harvest gaps and support agile commercial fulfillment, Brothers International maintains strategic buffer inventories within our nationwide warehousing network across North America. We hold ready-to-pack and bulk industrial inventory of core dried fruit varieties including diced and whole Cranberries (infused and unsweetened), Diced Apples, Dried Mango Slices, Blueberries, Tart Cherries, Apricots, and Flaked Coconut.

Quality

Quality Assurance & Technical Compliance:
Every production lot of private label and bulk dried fruit distributed by Brothers International undergoes rigorous physical, chemical, and moisture analysis to guarantee a soft, chewy texture, vibrant visual presentation, and long-term microbiological stability. Because the shelf life and textural integrity of dried fruit depend directly on water kinetics, our technical laboratories monitor critical moisture parameters:

Physical purity and the total elimination of foreign material (FM) form the foundation of our quality control protocols. Whole and diced produce streams pass through automated rotary destoners to remove pits and stone fragments, followed by vibratory screens to separate undersized pieces and stem fragments. Finished product passes under continuous inspection systems and multi-frequency metal detectors sensitive to ferrous, non-ferrous, and stainless-steel particulate before packaging into master cartons.

Global food safety, clean-label traceability, and regulatory compliance govern our entire private label packaging pipeline. All drying and packaging facilities within our network operate under Global Food Safety Initiative (GFSI) benchmarks, maintaining current certifications under SQF or BRCGS. Clean-room packaging suites utilize nitrogen flushing, ensuring an ambient commercial shelf. Each shipment arrives accompanied by a complete technical documentation packet, including lot-specific Certificates of Analysis (COA), multi-residue pesticide analyses, heavy metal screening via Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Kosher and Halal certifications, Non-GMO Project Verification, and USDA National Organic Program (NOP) transaction paperwork.

Optimize Production

Private Label Dried Fruit F.A.Q.

Why should consumer brands and co-manufacturers choose Brothers International as their primary dried fruit supplier?

As a globally integrated dried fruit supplier with over 25 years of specialized agricultural procurement experience, Brothers International eliminates the complexities of fragmented international supply chains. We offer an end-to-end turnkey solution: from sourcing raw fruit at peak maturity across the globe to processing, moisture calibration, and final retail packaging. By partnering with us, brands leverage our aggregate purchasing power, gaining protection from spot-market volatility and regional crop shortages. Our fully managed private label dried fruit programs are packed in GFSI-recognized (BRC/SQF) facilities, ensuring that your brand delivers uncompromising food safety, consistent physical quality, and premium flavor to the retail shelf, all backed by an uninterrupted supply chain.

What co-manufacturing (co-man) and contract packaging (co-pack) capabilities do you provide for dried fruits?

Beyond our role as a bulk dried fruit supplier, Brothers International operates comprehensive co-manufacturing and co-packaging facilities engineered for high-volume commercial execution. We provide custom dry blending, precision dicing, and multi-ingredient formulation—allowing brands to combine dried fruits with nuts, seeds, grains, or functional inclusions into proprietary trail mixes and snack clusters. Our automated packaging suites feature multi-head computer combination weighers, high-speed vertical and horizontal form-fill-seal (VFFS/HFFS) lines, and automated cartoning.

Every packaging line integrates active nitrogen flushing to maintain residual oxygen levels below 2%, alongside continuous in-line checkweighers, multi-frequency metal detection, and dual-energy X-ray inspection. With rigorous allergen segregation protocols and allergen-swab-verified washdown procedures, our facilities support both emerging brands and Fortune 500 CPGs with flexible minimum order quantities (MOQs) and scalable production runs.

What is the technical difference between your traditionally dried fruit and freeze-dried fruit options?

Traditionally Dried Fruit: Processed using continuous convective hot-air drying tunnels or belt dehydrators, which gently evaporate water while concentrating the fruit’s natural sugars, dietary fibers, and phytonutrients. This yields a dense, pliable, and satisfyingly chewy texture (typically 12% to 18% moisture) that is highly stable for snacking, baking, and trail mixes.
Freeze-Dried Fruit: Processed via lyophilization (vacuum sublimation) at sub-zero temperatures. This removes 97% to 98% of the native water without thermal baking, retaining the exact physical geometry, cellular structure, and heat-labile vitamins of the raw fruit. It delivers an ultra-light, airy, and crisp texture with near-zero moisture, making it the premium standard for dry cereal inclusions and clean-label crunch. As a comprehensive dried fruit supplier, we supply both formats tailored to your exact application, texture, and moisture-boundary requirements.

How do you control moisture migration and clumping in private label dried fruit used for trail mixes and cereals?

Integrating fruit into dry cereal flakes, nuts, or granolas requires strict osmotic control to prevent the fruit from turning rock-hard or transferring moisture that ruins the crunch of surrounding ingredients. We calibrate our bulk and private label dried fruit to a precise water activity threshold Furthermore, to prevent clumping and ensure free-flowing particulate behavior through high-speed vertical form-fill-seal (VFFS) bagging equipment, small fruits (like cranberries and blueberries) can be treated with a calibrated micro-coating of non-GMO high-oleic sunflower oil. This locks in internal moisture, prevents surface agglomeration, and inhibits sugar bloom across long commercial shelf lives.

Can you source USDA Organic, unsulfured, and specialty-certified dried fruits?

Yes. Modern consumers demand absolute transparency and clean-label ingredient decks. We supply both conventional and certified USDA Organic private label dried fruit options, backed by complete National Organic Program (NOP) transaction traceability. For some fruits that traditionally rely on sulfur dioxide to prevent browning and maintain bright orange hues, we offer conventional sulfured options graded to strict PPM limits, as well as 100% unsulfured, naturally dark-caramelized options for brands targeting absolute clean-label positioning. Kosher, Halal, and Non-GMO Project Verified certifications are also available to support your specific front-of-pack claims.

What turnkey packaging, design, and regulatory support do you provide for retail brands?

We offer end-to-end commercialization support to transition your private label dried fruit concept from the R&D bench to the retail shelf. Our packaging engineers guide your team through material selection, specifically specifying high-barrier metallized films (EVOH or foil laminates) with low moisture vapor transmission rates (MVTR) and utilizing active nitrogen flushing to guarantee 12 to 18 months of ambient shelf stability. We supply custom packaging dielines, review print-ready artwork, and provide regulatory consulting to ensure your packaging meets strict FDA labeling compliance, including accurate Nutrition Facts panels, allergen declarations, and ingredient statements.

What consumer and bulk packaging formats do you offer across co-packing and private label operations?

As a vertically integrated dried fruit supplier, we support a vast array of automated packaging formats tailored to your distribution channels:

Resealable Stand-Up Pouches (DOYpack): The industry standard for premium retail, equipped with press-to-close zippers for multi-serving pantry snacking.
Single-Serve Foil / Film Pouches: Perfectly portioned for on-the-go snacking, school lunchboxes, and convenience store displays.
Multi-Packs & Club Store Configurations: Bundled single-serve pouches loaded into printed master bags or custom retail-ready cartons for wholesale club distribution.
Bulk Industrial Packaging: 20 lb to 40 lb poly-lined corrugated cases and heavy-duty bulk totes designed for industrial bakeries, foodservice operators, and co-manufacturing blending lines.

Natural Food Coloring Supplier

Clark Rasmussen — Thu, 06 Aug 2026 19:38:14 +0000

Supplier and Distributor

Natural Colors From Nature’s Palette

Re-formulating CPG food and beverage products requires careful consideration of many factors, including pH, light exposure, packaging and flavor. If you’re navigating the complexities of natural food coloring, our expert team is here to help with fruit-based color solutions from the earth’s prime growing regions.

Request A Quote

Learn More

Products can be supplied as organic upon request

The Foundation of Everything We Do

Our Global Supply Network

Natural color reformulation may start in the lab, but success depends on your supply chain. Our global supply network includes over 150 suppliers in over 30 countries and more than 700 customers. All our suppliers undergo a rigorous vetting process to ensure we work only with the highest-quality processors.

We can fully guarantee traceability, sustainability, and compliance with all international regulations pertaining to chemical residues and pesticides. We fully support the principles of responsible farming and aim to always do our part to help ensure the long-term sustainability of the earth’s natural resources.

The Reason We Do It

Our Customers

Our four Ingredients Divisions are proud to serve an incredibly diverse customer base. From emerging brands to the largest Fortune 500 CPG companies, we are committed to ensuring that every customer is supported with care, discretion, and the highest level of confidentiality. Our mission is to be a true supply chain partner – one you can rely on every step of the way.

View Brochure

Beverage Manufacturers
Food Service
Flavor Houses
Nutraceuticals

Baby Food Producers
Dairies
Food Prep
Breweries

What to Consider

Natural Food Coloring Solutions

Depending on your need, Brothers International can provide high-potency, standardized fruit and vegetable juice concentrates, purees, and specialty botanical extracts that deliver vibrant, heat- and pH-stable natural colors. Sourced from audited global agricultural corridors, our color solutions allow consumer packaged goods (CPG) brands to comply with evolving state and federal regulations, eliminate synthetic warnings, and achieve clean-label declarations like “Vegetable Juice for Color”or“Fruit Juice for Color.”

Why are food and beverage manufacturers replacing FD&C Red #3, Red #4, Yellow #5, Yellow #6, Yellow #40 and Blue #2?

Regulatory actions by the FDA, legislative bans at state levels, and shifting consumer demand are forcing a market-wide phase-out of artificial petroleum-based colors. Major retailers and consumer brands are actively replacing these synthetic color additives with clean-label, fruit- and vegetable-derived colorants to comply with new safety regulations and meet consumer expectations for natural ingredients.

Red & Pink Spectrum (Replacing FD&C Red #3 & Red #40)

Natural food coloring replacement combinations for synthetic dyes across the red and pink color spectrum (The list below is not universal, just a few possibilities that can be achieved with the right ingredients – contact us to help define the right color substitutions.)

Black Carrot + Red Beetroot: Delivers a vibrant ruby-to-magenta red. Black carrot provides low-pH stability in beverages, while beetroot adds depth to neutral-pH applications like dairy and gummies.
Red Radish + Apple Concentrate: Produces an electric pinkish-red shade. Radish anthocyanins offer high heat and light stability, with apple acting as a flavor-neutral carrier base.
Purple Sweet Potato + Red Cabbage: Yields a heat-stable, violet-red hue ideal for high-temperature baking, baked goods, and extruded cereals.
Tomato (Lycopene) + Beetroot: Provides a deep, warm brick-red suited for fat-based systems, sauces, dressings, and plant-based meat analogs.
Dark Sweet Cherry + Black Currant: Delivers a deep burgundy shade with natural tartness, popular in syrups, fruit fillings, and confectionery.

Yellow & Orange Spectrum (Replacing FD&C Yellow #5 & Yellow #6)

Natural food coloring replacement combinations for synthetic dyes across the yellow and orange color spectrum (The list below is not universal, just a few possibilities that can be achieved with the right ingredients – contact us to help define the right color substitutions.)

Turmeric + Yellow Carrot: Replaces FD&C Yellow #5 with a brilliant, golden lemon-yellow. Excellent for baked goods, pasta, and dry beverage mixes.
Beta-Carotene (Carrot) + Pumpkin: Offers a soft warm-yellow to light-orange shade that is highly stable in dairy, ice cream, and soups.
Annatto + Turmeric: Provides a robust cheddar-orange shade engineered for oil-soluble, high-fat processing environments.
Mango + Passionfruit Concentrate: Offers a soft pastel peach-orange that provides both natural color and functional solids in smoothies and sorbets.

Blue & Purple Spectrum (Replacing FD&C Blue #1, Blue #2 & Violet)

Natural food coloring replacement combinations for synthetic dyes across the blue and purple color spectrum (The list below is not universal, just a few possibilities that can be achieved with the right ingredients – contact us to help define the right color substitutions.)

Red Cabbage (pH-Adjusted) + Purple Sweet Potato: Creates a denim-to-royal blue shade capable of maintaining stability across neutral-pH ranges.
Blueberry + Concord Grape Skin: Delivers deep indigo and royal purple shades for yogurt fruit preps, preserves, and fruit snacks.

Green & Brown Spectrum (Replacing FD&C Green #3, Brown & Caramel)

Natural food coloring replacement combinations for synthetic dyes across the green and brown color spectrum (The list below is not universal, just a few possibilities that can be achieved with the right ingredients – contact us to help define the right color substitutions.)

Red Cabbage + Yellow Carrot: Yields an acid-stable lime-to-olive green specifically formulated for low-pH beverages and RTD teas.
Black Carrot + Sodium Copper Chlorophyllin: Produces a deep, rich forest green suited for mints, hard candies, and baked goods.

Take The Next Steps

Contact the Experts

Connect – Email ingredients@brothersinternational.com.
Discover – Identify the best natural color solution.
Test – Evaluate samples in your application.
Launch – Finalize pricing, availability, and lead times.

FROM ACAI TO YUZU

Natural Food Coloring Supplier

As a global ingredient supplier, Brothers International has unfiltered access to the various fruit juices and root vegetables to are used in natural food coloring across food and beverage manufacturing. Our team of ingredient experts work directly with our customers to determine the correct natural food coloring substitutions in existing formulations, as well as new products. Looking to get started? We can help.

Why are food and beverage manufacturers actively replacing Red #3, Red #40, Yellow #5, and Yellow #6?

The phase-out of synthetic petroleum-derived dyes and replacement with natural food coloring alternatives is driven by legislative, regulatory, and commercial pressures:

State-Level Legislative Bans: The California Food Safety Act (AB 418) banned the manufacture and sale of FD&C Red No. 3 within the state (effective 2027). Similar legislative bills in New York, Illinois, and Pennsylvania are moving to restrict Red #40, Yellow #5, Yellow #6, and Blue #1 due to links to hyperactivity and behavioral concerns in children.
Retailer Prohibited Lists: Major national retailers and clean-label supermarket chains enforce strict ingredient blacklists that ban synthetic dyes from private label and branded inventory.
Consumer Ingredient Scrutiny: Modern consumers demand transparent, recognizable ingredient statements. Replacing synthetic numbers with natural fruit and vegetable juices removes consumer purchase barriers and elevates brand perception.

What colors and other information can you provide about your natural food color capabilities?

Our team is able to provide nearly any variation of fruit and vegetable ingredients required to produce natural food color alternatives. The table below has examples that represent a fraction of our current capabilities. Can’t find what you’re looking for? We can help you source it.

Synthetic Target	Natural Replacement Solution	Pigment Class & Source	pH & Heat Tolerance	Clean-Label Declaration & Best Applications
FD&C Red #40 (Allura Red AC)	Clarified Black Carrot Concentrate + trace Red Beet Concentrate	Acylated Anthocyanin & Betalain (Daucus carota / Beta vulgaris)	pH 2.8 – 4.5 High Heat Stability	“Black Carrot Juice (Color)” Delivers an intense, stable strawberry/cherry red. The primary replacement for Red #40 in gummy candies, clear sports drinks, hard seltzers, and fruit snacks.
FD&C Red #3 (Erythrosine)	Red Beet Juice Concentrate + Red Radish Anthocyanin	Betacyanin & Acylated Anthocyanin (Beta vulgaris / Raphanus sativus)	pH 3.5 – 7.0 Moderate Heat (HTST)	“Vegetable Juice for Color” Provides an electric, bright pink-magenta hue. Used for maraschino cherries, cake frostings, dairy-free yogurts, and extruded cereals facing CA AB 418 bans.
FD&C Yellow #5 (Tartrazine)	Turmeric NFC Juice / Decanted Extract + Clarified Yellow Carrot	Curcuminoids & Lutein (Curcuma longa / Daucus carota)	pH 2.5 – 7.0 High Heat / Protect UV	“Turmeric (Color)” or “Vegetable Juice” Luminous, radiant lemon-yellow. High water solubility and heat resistance. Essential for clear citrus sodas, dry seasonings, pickles, pasta, and baked goods.
FD&C Yellow #6 (Sunset Yellow FCF)	Orange Carrot Juice Concentrate + Pumpkin / Butternut Squash	Beta-Carotene & Alpha-Carotene (Daucus carota / Cucurbita moschata)	pH 3.0 – 7.0 Excellent Heat Stability	“Beta-Carotene (Color)” or “Carrot Juice” Delivers a warm sunset-orange to mango hue. Completely stable against baking and retorting. Used in cheese preps, bakery glazes, RTD tropical juices, and soups.
FD&C Blue #1 & #2 (Brilliant Blue / Indigo)	Spirulina Extract or pH-Adjusted Red Cabbage Concentrate	Phycocyanin / Acylated Anthocyanin (Arthrospira platensis / Brassica)	pH 5.0 – 7.5 (Spirulina) pH 6.0 – 7.0 (Cabbage)	“Spirulina Extract” or “Red Cabbage Juice” Yields royal to denim blue shades. Spirulina provides clean sky-blue for confections, frostings, and ice creams; buffered cabbage provides neutral beverage blue.
FD&C Green #3 (Fast Green FCF)	Turmeric Concentrate + Spirulina or Clarified Spinach Concentrate	Curcuminoid + Phycocyanin / Chlorophyll (Custom Botanical Compound)	pH 4.0 – 7.0 Low-to-Moderate Heat	“Turmeric & Spirulina Extract for Color” Vibrant lime to forest green. Eliminates artificial green dyes in hard candies, RTD matcha/mint beverages, gummies, and confectionery frostings.

What is the technical difference between Anthocyanin, Betalain, and Carotenoid natural colorants?

Anthocyanins (Black Carrot, Red Radish, Purple Sweet Potato): Water-soluble, acylated or non-acylated flavonoid pigments. They are pH-dependent: intensely red and pink in acidic environments (pH < 3.8), shifting to violet and slate-blue as pH climbs past 5.5. Acylated forms offer excellent heat and light stability in high-acid beverages and gummy candies.
Betalains (Red Beetroot, Red Prickly Pear): Water-soluble, nitrogenous pigments that remain bright ruby-red across a broad pH window (pH 3.5 to 7.0). They are ideal for neutral-pH dairy, plant milks, and room-temperature foods, but are thermally sensitive and should not undergo long retort cooking.
Carotenoids (Orange Carrot, Pumpkin, Butternut Squash): Lipid-soluble conjugated polyenes that deliver soft yellow, orange, and warm red tones. They are highly heat-tolerant and unaffected by pH changes, making them the benchmark for baked goods, cheese sauces, and retorted soups.

How do food scientists prevent natural colors from fading, shifting hue, or precipitating in beverages?

Managing natural color performance requires controlling five critical formulation variables:

pH Matching: Formulate anthocyanins strictly in high-acid products (pH 2.5 to 4.0) to maintain the red flavylium cation state. For neutral applications (pH 5.0 to 7.0), use betalains (beet) or carotenoids instead.
Ascorbic Acid (Vitamin C) Interactions: High levels of added ascorbic acid (>150 ppm) can degrade non-acylated anthocyanins via oxidative cleavage and hydrogen peroxide formation. To prevent fading, formulators choose acylated black carrot concentrate or incorporate natural polyphenol antioxidants (such as rosemary extract).
Thermal Exposure: Minimize heat dwell times. Natural colors should be dosed after thermal processing, or processed using continuous High-Temperature Short-Time (HTST) pasteurization rather than prolonged batch heating.
UV Light & Oxygen Barriers: Curcumin and carotenoids degrade under UV exposure and dissolved oxygen. Utilize in-line vacuum deaeration and package products in UV-barrier amber bottles, aluminum cans, or light-blocking sleeves.
Water Hardness: High concentrations of divalent metal cations in municipal blending water can form chelate complexes with anthocyanins, creating unwanted purple-gray discoloration or sediment haze. Always use demineralized or reverse-osmosis (RO) treated water.

How does Clarified Black Carrot Concentrate perform as a direct, 1-to-1 alternative for Red #40?

Clarified Black Carrot Juice Concentrate (65° Brix) is the global benchmark replacement for FD&C Red #40 in acidic food and beverage systems. Because black carrot contains acylated anthocyanins, it provides a vivid, true-red shade between pH 3.0 and 4.2 that closely matches the spectral absorption peak of Allura Red. It is ultra-filtered to strip all insoluble fiber and starch, ensuring total water solubility and optical clarity without causing sediment fallout or haze in hard seltzers, sports drinks, and gummy candies. It is declared clean-label simply as “Black Carrot Juice (Color)” or “Vegetable Juice for Color.”

What is the difference between water-soluble and oil-dispersible natural color formulations?

Water-Soluble Concentrates: Clarified fruit and vegetable concentrates (e.g., black carrot, red beet, clarified turmeric) dissolve instantly in aqueous beverage systems, syrups, gummy candies, and brine bases without requiring surfactants.
Oil-Dispersible Emulsions: Carotenoids (beta-carotene, lycopene, paprika) and annatto are lipophilic. For high-fat matrices (chocolate coatings, compound confectionery coatings, buttery fillings, salad dressings), Brothers International supplies micronized, carrier-oil suspensions or food-grade water-in-oil micro-emulsions that disperse uniformly without agglomerating or spotting.

Technical Specification & Formulation Support for R&D

Every beverage and food formulation requires precise technical parameters to perform consistently on automated production lines. Beyond standard ingredient delivery, Brothers International supports your R&D and QA teams with comprehensive technical documentation and specification matching. We provide batch-specific Certificates of Analysis (COA), detailed product specification sheets, allergen statements, Non-GMO declarations, and heavy metal/pesticide testing.

Whether your product requires a specific pH range, custom titratable acidity, precise color intensity, or tailored seed filtration (down to specific mesh screen sizes), our technical specialists collaborate directly with your formulators to match your operational requirements. To accelerate your product development cycle, we maintain a rapid-ship sample program for bench testing and pilot-scale trials.

Procurement Risk Management & Cold-Chain Importing

Navigating global fruit commodity markets requires proactive supply chain management and real-time market intelligence. Seasonal weather anomalies, shifting freight rates, and harvest yield fluctuations can impact natural color ingredient pricing and availability. Brothers International acts as a strategic procurement partner, offering market forecasts, crop reports, and flexible contracting structures—including multi-quarter forward contracts to lock in budget stability, as well as spot-market sourcing to fill unexpected inventory gaps.

As direct importers, we handle the complexities of international trade so you don’t have to. Our logistics team manages C-TPAT supply chain security, USDA/FDA import clearances, and customs brokerage to eliminate port delays. Backed by strict temperature-monitored cold-chain logistics, we ensure your frozen strawberry concentrates, purees, and essences maintain complete color, flavor, and microbial integrity from origin to your facility floor.

Full Product List

IQF Fruit Supplier

Clark Rasmussen — Thu, 06 Aug 2026 17:27:40 +0000

Supplier and Distributor

IQF Fruit Ingredients

Brothers International is your trusted source for premium Individually Quick Frozen (IQF) fruit for your manufacturing needs. From high-demand staples like Strawberries, Blueberries, and Mango to Peaches, Pineapples, and Exotic Berries; all rapidly flash-frozen at peak ripeness to preserve natural piece identity, cell structure, vibrant color, and fresh-picked flavor.

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IQF Fruit can be supplied as organic upon request

Private Label & Retail Packaging

Scale your brand with contract packaging in GFSI-certified facilities. We manage everything sourcing to flushed barrier pouching. Our turnkey private label programs deliver market-ready, high-quality IQF fruit pieces.

Dairy, Yogurt & Frozen Desserts

IQF fruit pieces add vibrant visual appeal, natural texture, and real-fruit bite to dairy products. They are widely used in fruit-on-the-bottom yogurts, ice cream inclusions, sorbets, gelato, and freeze-dried cereal fruit toppings.

Smoothies & Prepared Foods

Essential for commercial smoothie kits, ready-to-eat meal preparations, salsas, chutneys, and foodservice bulk operations. IQF fruit provides exact portion control, easy automated dispensing, and consistent plate presentation.

Cellular Integrity, Texture, and Visual Appeal

IQF Fruit for Production

When utilizing whole or cut fruit in commercial food production, conventional block freezing often damages fruit tissue, resulting in soft, mushy textures and excessive juice loss upon thawing. Individually Quick Frozen (IQF) technology flash-freezes each individual piece of fruit in seconds, preventing large ice crystals from forming and rupturing the fruit’s cell walls.

By understanding how IQF processing protects cellular integrity, R&D and operations teams can maintain superior product texture and visual appeal without processing downtime.

Free-Flowing Convenience & Portion Control: Because each fruit piece is frozen individually, IQF fruit does not clump into a solid block. This allows for effortless automated weighing, precise recipe portioning, and continuous feeding into production lines without manual thawing or chopping.
Minimal Drip Loss & Color Bleed: By preserving natural cell walls, IQF fruit significantly reduces fluid loss (drip loss) and prevents unwanted color migration into bakery batters, white dairy bases, or doughs during processing.
Peak-Ripeness Consistency Year-Round: IQF fruit is harvested and flash-frozen within hours at peak maturity, locking in optimal Brix levels, natural acidity, and vibrant color regardless of seasonal agricultural gaps.

Decades of Experience in

Fit For Purpose Sourcing

Not every manufacturing line can handle the same cut size or moisture parameter; a high-speed pie line, an artisan muffin batter, and a commercial smoothie blender each demand specific piece dimensions, firm textures, and melt-rate characteristics.

Rather than offering a one-size-fits-all solution, our global sourcing network carefully aligns fruit cultivar, cut specification, and freezing protocols with your functional requirements.

Whether you need 10x10mm Chilean diced peaches for a bakery prep, or calibrated whole Polish wild blueberries for a muffin mix, we match the origin and cut specification to your objective. We deliver IQF fruit that fits your exact manufacturing parameters.

Custom Cuts & Precision Grading: We offer a vast array of cut options—including whole, halved, sliced, diced (e.g., 3/8″, 1/2″), chunks, tidbits, and crumbs—graded to strict size tolerances to prevent machine clogging.
Unbroken Cold Chain Security: Maintained at strict sub-zero temperatures from post-harvest freezing through global shipping and warehousing, ensuring zero freezer burn or ice build-up in bulk containers.

Uncompromising Purity and Integrity

IQF Fruit Supplier

As international fruit experts, we’ve spent the last 25 years supplying our customers with everything from IQF Fruit to Fruit Purees and Juice Concentrates. The quality and reliability of our frozen fruit make them essential for high-volume food and beverage manufacturing.

100% Clean Label: Our standard IQF fruits contain zero added sugars, artificial colors, syrups, or chemical preservatives—just 100% natural, unadulterated fruit.
Organic & Conventional Options: We supply both conventional and certified organic IQF fruit to support various market positioning goals and clean-label declarations.

Available Fruits

Global Sourcing

Global Sourcing & Supply Chain Resiliency:
Maintaining a reliable, high-volume supply of Individually Quick Frozen (IQF) fruits and vegetables requires a sophisticated, multi-continental agricultural footprint. Because IQF processing depends on freezing raw produce rapidly within hours of harvest to lock in cellular turgor, natural juices, and vibrant pigmentation, freezing tunnels must be located directly adjacent to prime agricultural growing belts. Brothers International coordinates an expansive, audited supplier network across the globe, balancing harvest cycles between the Northern and Southern Hemispheres. We successfully insulate our industrial buyers from localized weather anomalies, early frosts, seasonal agricultural gaps, and regional crop shortfalls.

Moving bulk frozen produce across international borders demands uncompromising, continuous cold-chain logistics. A single temperature fluctuation during transit can cause surface frost sublimation, freezer burn, or partial thawing. Brothers International oversees a continuous sub-zero logistics pipeline, managing temperature-monitored marine reefer containers, cross-dock cold storage, and domestic refrigerated freight. Through structured multi-quarter forward contracting and high-volume purchasing across our specialized ingredient divisions, we negotiate secure shipping allocations, locked-in freight tariffs, and predictable pricing, shielding procurement teams from volatile spot-market commodity spikes and ocean transport disruptions.

To bridge seasonal harvest gaps and support agile commercial production, Brothers International maintains strategic buffer inventories and optimized transportation routes around the globe. By keeping fulfillment strategically short, we eliminate long overseas shipping lead times. This allows R&D, procurement, and plant operations teams to align ingredient delivery schedules directly with fluctuating high-speed bakery throughput, seasonal frozen meal packing, and unexpected consumer demand surges.

Quality

Quality Assurance & Technical Compliance:
Every production lot of aqueous fruit essence distributed by Brothers International undergoes rigorous analytical and chromatographic profiling to guarantee sensory fidelity and batch-to-batch repeatability on automated production lines. Because essences are un-concentrated in sugar and measured by volatile potency rather than Brix, our quality assurance protocols center on high-resolution Gas Chromatography–Mass Spectrometry (GC-MS) and Gas Chromatography–Flame Ionization Detection (GC-FID).

Purity, clean-label compliance, and the total absence of adulterants are strictly validated. Brothers International guarantees that every essence is 100% From The Named Fruit (FTNF), extracted purely through physical condensation and fractional vacuum distillation without the addition of synthetic aroma chemicals, nature-identical isolates, propylene glycol, or artificial preservatives. Because light fruit volatiles concentrate alongside naturally synthesized fruit ethanol during the distillation process, our laboratories precisely standardize the endogenous alcohol by volume. For clear beverages and hard seltzers, every batch is verified for complete water solubility and optical clarity , ensuring the essence will never form an oily meniscus ring or cause phase separation in clear bottled products.

Global food safety and multi-agency regulatory compliance are central to our technical documentation. Every processing facility in our supplier network operates under Global Food Safety Initiative (GFSI) benchmarks, including SQF, BRCGS, or FSSC 22000. For alcoholic beverage manufacturers, craft breweries, and commercial distilleries, we supply complete Flavor Ingredient Data Sheets (FIDS) and formula compliance papers to streamline TTB (Alcohol and Tobacco Tax and Trade Bureau) approvals and support drawback tax recovery. Every shipment arrives with a comprehensive technical documentation packet, including lot-specific Certificates of Analysis (COA) specifying volatile chemical profiles, specific gravity, refractive index, microbial validation confirming the absence of yeasts, molds, and pathogens, Kosher and Halal certifications, Non-GMO Project Verification, and USDA National Organic Program (NOP) transaction paperwork.

Optimize Production

IQF Fruit Ingredient F.A.Q.

What are the primary industrial applications for IQF fruit parts?

Commercial Bakery, Pastry & Snack Bars:

Muffins, Cakes & Scones: IQF blueberries, diced strawberries, and diced apples are introduced into batters during the final 30 seconds of low-speed mixing while still frozen. The frozen fruit holds its physical piece identity through depositing nozzles and prevents anthocyanin color bleed into surrounding yellow batters.
Thermostable Pie Fillings & Tart Toppings: Whole and sliced IQF stone fruits and berries cook evenly with modified starches, absorbing liquid without turning to mush or weeping excessive water through bottom crusts.

Dairy, Yogurt & Frozen Desserts:

Fruit-on-the-Bottom & Swirl Inclusions: IQF fruit chunks provide authentic visual particulates and real-fruit chew in yogurts, parfaits, and ice cream churn inclusions without collapsing into a homogenous syrup.
Freeze-Dried Cereals & Snack Packs: IQF fruit serves as the primary feedstock for industrial freeze-drying (lyophilization), retaining crisp structural cell geometry and vivid color for ready-to-eat breakfast cereals and fruit snacks.

Prepared Foods, Meal Kits & Foodservice:

Frozen Entrees, Skillet Meals & Salad Kits: IQF diced vegetables (carrots, celery, sweet potatoes, beets) and IQF fruits (mango dices, pineapple tidbits, clementine segments) provide visual contrast and cellular crunch in frozen skillet meals, pasta bowls, and commercial food service salad stations.
Salsas, Chutneys & Sauces: IQF dices thaw evenly in ambient marinades, imparting fresh-picked fruit and vegetable integrity to refrigerated salsas and glazes.

Commercial Smoothies & Craft Brewing:

High-Speed Smoothie Blends & Retail Pouches: Free-flowing IQF chunks blend uniformly in commercial blender carafes without binding blades, delivering high-viscosity smoothie texture without added ice.
Brewing Whirlpool & Fermenter Inclusions: Whole and halved IQF fruits are added directly into secondary fermenters or whirlpool vessels by craft brewers, delivering authentic fruit contact, aroma extraction, and natural fermentation sugars.

What brix and other information can you provide about your IQF fruit pieces?

With over 30 different fruit and vegetable ingredients available as IQF fruit parts, our team is able to provide nearly any variation required for your food and beverage manufacturing. The table below has examples that represent a fraction of our current capabilities. Can’t find what you’re looking for? We can help you source it.

Example IQF Fruits	Standard Cut / Size	Core Functional Advantage & Popular Applications
IQF Strawberries (Camarosa / Senga Sengana)	Whole (15–22mm / 22–26mm), Sliced (4–6mm), or Diced (3/8″, 1/2″, 10x10mm)	Deep Red Core & Firm Cellular Structure. Minimizes drip loss upon thaw. Dices prevent batter bleed in muffins; whole berries preferred for preserves and retail bags.
IQF Blueberries (Cultivated Highbush & Wild)	Whole Calibrated (Small, Medium, Large)	High Skin Integrity & Natural Waxy Bloom. Free-flowing spheres that withstand high-speed automated depositing into pancake batters, dry cereals, and yogurt cups.
IQF Mango (Kent / Tommy Atkins / Magdalena)	Diced (10x10mm, 15x15mm, 20x20mm), Chunks, or Slices	Vibrant Golden Hue & Low Fiber Stringiness. High Brix sweetness. Essential for retail frozen smoothie packs, foodservice salsas, and tropical bakery fillings.
IQF Peaches & Apricots (Yellow Cling / Freestone)	Slices (crescent cut), Diced (3/8″, 1/2″), or Halves	Firm Flesh & Zero Pit Fragments. Ascorbic rinse prevents enzymatic browning. Ideal for commercial cobblers, bakery tarts, fruit salads, and yogurt preps.
IQF Clementines & Citrus (Clemenules / Mandarin)	Whole Seedless Segments / Wedges	Intact Vesicles & Crisp Burst. De-pithed membranes eliminate bitterness. Designed for fruit cups, pastry garnishes, and craft brewing additions.
IQF Diced Vegetables (Carrot, Celery, Sweet Potato, Beet)	Diced (1/4″, 3/8″, 1/2″, 10x10mm) or Crinkle Cut Slices	Enzyme Inactivated & Crisp Cellular Bite. Steam blanching stops PPO/peroxidase activity. Free-flowing dices for commercial mirepoix, soups, skillet meals, and salad kits.
IQF Goldenberries (Physalis peruviana)	Whole Dehusked Berries (Calibrated 12–18mm)	Vibrant Orange Marble Geometry. Retains high-altitude withanolides and tart juiciness. Preferred for trail mixes, pastry decoration, and kettle sour whirlpooling.

What is the fundamental thermodynamic and physical difference between IQF and conventional block freezing?

Individually Quick Frozen (IQF): Individual fruit or vegetable pieces are exposed to high-velocity sub-zero air or cryogenic sprays while suspended in a fluidized bed. Freezing occurs rapidly (typically within 3 to 10 minutes), passing swiftly through the thermal zone of maximum ice crystal growth. This forms tiny, uniform micro-crystals within intracellular fluids that do not rupture cell walls, preserving cellular turgor, crisp bite, and natural juices upon thawing.
Block Freezing: Large masses of fruit (such as 30 lb tins or 400 lb drums) are placed in static cold rooms. Freezing takes 24 to 72 hours to reach the core. This slow thermal curve creates large, sharp, dendritic macro-ice crystals that pierce cell membranes. When thawed, the ruptured cellular matrix collapses, resulting in severe drip loss (20% to 35% juice loss), limp mushy textures, and a clumped, unworkable block of fruit.

How should plant engineers handle IQF fruit to prevent color bleeding and moisture migration in bakery batters and white dairy bases?

Color bleeding (e.g., anthocyanin blue/red haloing) and localized soggy spots are caused by mechanical shear and premature thawing. Plant operators should follow three technical protocols:

Incorporate While Completely Frozen: Add IQF fruit directly from the $-18^circtext$ freezer into industrial mixers during the final 30 to 60 seconds of the mixing cycle. Never allow fruit to sit at ambient room temperature in staging buckets.
Low-Shear Mixing: Use low-speed planetary paddles or gentle ribbon blenders. High-shear agitators will shatter frozen pieces, tearing outer skins and releasing juices into the surrounding batter.
Flour / Starch Pre-Dusting (Optional for High-Moisture Berries): In delicate cake or muffin batters, lightly coating frozen fruit with 1% to 2% native starch or flour creates a protective hydrophilic barrier that absorbs surface frost and prevents fruit pieces from sinking to the bottom of baking pans.

What packaging formats are available for bulk industrial IQF orders?

Brothers International supplies commercial IQF fruits and vegetables in durable, food-grade packaging formats:

Corrugated Master Cartons (20 lb, 30 lb, or 40 lb net / 10 kg): Heavy-duty corrugated cases fitted with blue-tinted, heavy-gauge polyethylene liner bags (blue liners facilitate rapid visual detection in processing plants). Cartons are palletized, stretch-wrapped, and corner-boarded for high-density warehouse racking.
Totes (1,000 lbs): Heavyweight corrugated bulk totes on wooden pallets fitted with food-grade poly liners, designed for automated dumping into continuous industrial cereal, preserve, or soup processing lines.
Continuous Sub-Zero Logistics: All shipments are transported strictly at -18°C (0°F) or below in continuous temperature-monitored refrigerated marine containers and domestic reefers.

How does IQF fruit behave in craft brewing and hard cider production compared to purees?

Aromatics & Whole-Fruit Extraction: Adding whole or halved IQF fruit directly into the secondary fermenter or dry-hopping vessel allows brewers to extract delicate harvest aromatics, essential fruit skin tannins, and natural color over extended cold-contact dwell times without introducing dense pureed pulp.
Clarification Efficiency: Because IQF fruit pieces retain physical cellular integrity, they settle cleanly to the cone of cylindroconical fermenters after contact. Unlike purees, which can blind centrifuge disks and clog cross-flow filtration membranes, spent IQF fruit is easily dumped with yeast trub, yielding clear, fruited beer with minimal filtration loss.

Technical Specification & Formulation Support for R&D

Procurement Risk Management & Cold-Chain Importing

Navigating global fruit commodity markets requires proactive supply chain management and real-time market intelligence. Seasonal weather anomalies, shifting freight rates, and harvest yield fluctuations can impact IQF fruit ingredient pricing and availability. Brothers International acts as a strategic procurement partner, offering market forecasts, crop reports, and flexible contracting structures—including multi-quarter forward contracts to lock in budget stability, as well as spot-market sourcing to fill unexpected inventory gaps.

Fruit Puree Concentrate Supplier

Clark Rasmussen — Tue, 04 Aug 2026 15:51:57 +0000

Supplier and Distributor

Fruit Puree Concentrate

Brothers International is your trusted source for premium fruit puree concentrate for your manufacturing needs. From high-demand staples like Mango, Peach, and Apple to exotic Passionfruit, Guava, and Banana; all expertly processed to remove water content while retaining the natural pulp, fruit solids, rich texture, and vibrant flavor of whole fruit.

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Learn More

Fruit puree concentrates can be supplied as organic upon request

Beverage Manufacturing

Fruit puree concentrate offer the perfect balance of viscosity and cost efficiency for beverage producers. They provide natural turbidity, body, and fruit character for smoothies, nectars, cocktail mixers, and fruit-forward craft beers (such as sours, fruit IPAs, and ciders).

Bakery, Confectionery & Jams

Fruit puree concentrates deliver deep fruit flavor, vibrant natural color, and natural pectin structure to bakery fillings, fruit preps, gummies, fruit snacks, and jams without introducing excess free water into the formulation matrix.

Dairy & Frozen Desserts

Ideal for fruit preps used in yogurts, ice cream ribbon swirls, sorbets, and plant-based dairy alternatives, puree concentrates provide rich fruit solids and high brix sweetness that won’t compromise the freeze-thaw stability of your final product.

Combining Texture, Body, and Cost Efficiency

Using Fruit Puree Concentrate For Production

While single-strength purees offer great texture, shipping water-heavy ingredients across global supply chains can significantly increase freight and storage costs. Puree concentrates bridge the gap between liquid juice concentrates and single-strength purees by gently evaporating natural water while preserving the fruit’s native pulp, insoluble fibers, and rich viscosity.

By understanding how fruit puree concentrates function within your processing equipment, R&D and procurement teams can maximize cost efficiency without sacrificing whole-fruit mouthfeel.

Maximum Cost-in-Use Efficiency: Removing water content reduces the product’s physical volume (often elevating brix from 10° to 30°+ Brix). This delivers up to 60–70% savings on shipping weights and cold storage space compared to single-strength purees.
Natural Viscosity and Mouthfeel: Unlike clarified juice concentrates, puree concentrates retain native fruit pulp and insoluble solids. They add natural density, mouthfeel, and cloudiness without requiring added gums, starch, or hydrocolloids.
100% Clean-Label Positioning: Utilizing pure fruit puree concentrates allows consumer brands to deliver rich, authentic fruit preps while maintaining consumer-friendly packaging claims like “Made with Real Fruit Puree” and “No Added Sugars.”

Decades of Experience in

Fit For Purpose Sourcing

Not every manufacturing line can handle the same viscosity or brix level; a high-speed beverage filler, a viscous bakery injection system, and a craft brewery tank each demand specific flow characteristics, screen sizes, and brix targets.

Rather than offering a one-size-fits-all product, our global sourcing network carefully aligns origin, fruit variety, and concentration levels with your functional requirements. As a premium puree concentrate supplier, Brothers International can source the exact ingredients your production requires.

Whether you need high-brix Indian Alphonso Mango puree concentrate for a tropical beverage line, or a smooth Chilean Peach puree concentrate with controlled acidity for bakery preps, we match the origin to your objective. We deliver puree concentrates that fit your exact manufacturing parameters.

Tailored Screen Sizes & Particulate Control: Our puree concentrates are passed through specific mesh screens prior to evaporation to ensure smooth, uniform flow through processing pumps and filling nozzles.
Reconstitution Flexibility: Fruit puree concentrates blend easily with water, allowing facility operators to reconstitute the product back to single-strength brix levels on-site with total control over final product density.

Reliable, High-Quality Ingredients

Fruit Puree Concentrate Supplier

As international fruit experts, we’ve spent the last 25 years supplying our customers with everything from Fruit puree concentrates to juice concentrates and IQF fruit. The reliability and quality of our puree concentrates make them essential for high-volume food and beverage production.

Single-Origin & Varietal Precision: We provide varietal-specific puree concentrates (e.g., Alphonso or Totapuri Mango, Kent or Keitt Mango) to ensure consistent color, sweetness, and mouthfeel across every production run.
Zero Fillers or Additives: Concentrated through gentle, low-temperature evaporation with zero added sugars, artificial preservatives, or chemical additives.

Available Fruits

Global Sourcing

Global Sourcing & Supply Chain Resiliency:
Maintaining a reliable, high-volume supply of fruit and vegetable puree concentrates requires a highly coordinated, multi-continental agricultural footprint. Because puree concentrates begin as freshly milled whole-fruit pulp before undergoing vacuum evaporation, initial processing must occur adjacent to prime growing regions to capture peak ripeness and optimal pectin levels. By balancing procurement across the Northern and Southern Hemispheres, we successfully insulate our manufacturing partners against localized weather anomalies, early frosts, droughts, and seasonal harvest deficits that frequently disrupt single-origin supply chains.

The primary logistical advantage of puree concentrate lies in its exceptional freight economics. By gently evaporating native water to elevate soluble solids (typically between 28° and 36° Brix), puree concentrates reduce physical shipping volume and weight by up to 75% compared to single-strength purees. This allows Brothers International to maximize payload efficiency across international logistics routes, moving high-density fruit solids via temperature-monitored marine reefers (-18°C). Through structured multi-quarter forward contracting and aggregate purchasing power across our specialized ingredient divisions, we negotiate secure shipping allocations and locked-in freight tariffs, shielding procurement teams from volatile spot-market commodity spikes and ocean transport disruptions.

Quality

Quality Assurance & Technical Compliance:
Every production lot of puree concentrate distributed by Brothers International undergoes rigorous physical, chemical, and rheological analysis to ensure seamless functionality on automated industrial lines. Because puree concentrates behave as highly viscous, pseudoplastic (shear-thinning) fluids, standardizing flow characteristics is critical to prevent clogging in automated dosing nozzles and positive displacement pumps. Our technical laboratories enforce strict viscosity controls utilizing a Bostwick Consistometer, while monitoring temperature-corrected refractometric Brix, titratable acidity, and pH.

Physical purity and particulate calibration are tightly controlled at the finisher stage prior to evaporation. Ripe fruits and vegetables pass through precision mechanical finishers fitted with calibrated stainless-steel screens to physically eliminate hard seeds, stone fragments, and coarse fibrous threads. This guarantees a smooth, velvety emulsion that binds water effectively and prevents phase separation (syneresis) during freeze-thaw cycles. Origin processors also utilize continuous in-line vacuum deaerators to strip dissolved micro-air bubbles, followed by continuous High-Temperature Short-Time (HTST) pasteurization to permanently denature polyphenol oxidase (PPO) and pectin methylesterase (PME) enzymes, locking in vivid color and authentic fruit flavor.

Global food safety, clean-label traceability, and regulatory compliance govern our entire supply chain. All processing facilities in our network operate under strict Global Food Safety Initiative (GFSI) benchmarks, holding current certifications under SQF, BRCGS, or FSSC 22000. Because puree concentrates are heavily utilized in premium bakery, dairy, and infant nutrition applications, lots undergo stringent screening for heavy metals to comply with FDA “Closer to Zero” targets. Each shipment arrives accompanied by a complete technical documentation packet, including lot-specific Certificates of Analysis (COA), multi-residue pesticide screens, Kosher and Halal certifications, Non-GMO Project Verification, and USDA National Organic Program (NOP) transaction paperwork.

Premium Fruit Puree Concentrates Used to Optimize Production

Fruit Puree Concentrate F.A.Q.

What are the primary industrial applications for fruit puree concentrate?

Beverage Manufacturing & Craft Brewing:
Fruit puree concentrates offer the perfect balance of viscosity and cost efficiency for beverage producers. They provide natural turbidity, body, and fruit character for high-gravity smoothies, premium nectars, and cocktail mixers. In the craft brewing sector, they deliver concentrated natural fermentable sugars, pulp haze, and intense aroma for fruited sour ales, IPAs, and hard seltzers without excessively diluting alcohol by volume (ABV) in secondary fermenters.

Dairy & Frozen Desserts:
Ideal for fruit preps used in yogurts, ice cream ribbon swirls, sorbets, and plant-based dairy alternatives. Puree concentrates provide rich fruit solids and high Brix sweetness that prevent icy crystallization and will not compromise the freeze-thaw stability of your final frozen product. High fruit solids ensure clean particulate suspension and minimal syneresis (liquid weeping) into the surrounding cultured milk.

Bakery, Confectionery & Jams:
Fruit puree concentrates deliver deep fruit flavor, vibrant natural color, and natural pectin structure to thermostable bakery fillings, fruit preps, gummies, fruit snacks, and jams. Because they are concentrated, they provide authentic fruit solids without introducing excess free water that could cause pie crust soggying, boil-out during baking, or extended drying times in gummy stove cycles.

What brix and other information can you provide about your fruit puree concentrates?

With over 20 different fruit and vegetable ingredients available as fruit puree concentrate, our team is able to provide nearly any variation required for your food and beverage manufacturing. The table below has examples that represent a fraction of our current capabilities. Can’t find what you’re looking for? We can help you source it.

Ingredient Profile	Single-Strength Baseline	Concentrate Target Brix	Functional Advantage & Popular Applications
Raspberry & Blackberry (Seedless Finisher Mesh)	9.5° – 10.0° Brix	28.0° – 32.0° Brix	Deep ruby anthocyanin hues; smooth, seedless pumpability for dairy ribbons, fruit chews, and craft sours.
Peach & Apricot (Stone Fruit / De-Stoned)	10.5° – 11.5° Brix	30.0° – 32.0° Brix	High natural pectin network; builds creamy viscosity and prevents syneresis in bakery preps and baby food pouches.
Tropical (Mango / Guava) (High-Viscosity Pulp)	13.0° – 15.0° Brix	28.0° – 32.0° Brix	Intense tropical aromatics and dense opacity; foundational for commercial smoothie preps and tropical nectars.
Root Veg (Carrot / Sweet Potato) (Steam-Cooked Base)	8.0° – 18.0° Brix	30.0° – 36.0° Brix	High natural solids and low water activity; functions as a clean-label binder for extruded snack bars and pet nutrition.
Leafy Greens (Spinach / Kale) (Steam-Blanched Smooth Leaf)	6.0° – 7.0° Brix	16.0° – 22.0° Brix	Maximum chlorophyll concentration; high-density green vegetable solids for pasta doughs and bakery extrusion.

What is the difference between a Puree Concentrate and a Clarified Juice Concentrate?

Both ingredients have had natural water content removed via vacuum evaporation. However, a Clarified Juice Concentrate is treated with enzymes to break down pectin and ultra-filtered to remove all insoluble pulp, fibers, and cloud, yielding a crystal-clear, free-flowing liquid syrup. A Puree Concentrate retains the fruit’s natural pulp, skin solids, and insoluble fiber, resulting in a thick, opaque, highly viscous paste that maintains the authentic mouthfeel and structural integrity of the whole fruit.

What is the difference between a Single-Strength Puree and a Puree Concentrate?

Single-strength fruit puree contains the natural water percentage of the freshly harvested fruit (typically 8° to 15° Brix). Puree concentrate undergoes gentle thermal evaporation to remove a significant portion of that water, resulting in a higher Brix (typically 28° to 38° Brix depending on the fruit). This substantially lowers freight, storage, and handling costs per kilogram of fruit solids, while acting as a natural water-binder in manufacturing applications.

Can Puree Concentrates be reconstituted back to single-strength puree?

Yes. Because puree concentrates blend easily with water, facility operators can reconstitute the product back to single-strength Brix levels on-site with total control over final product density. By adding back the exact weight of water that was removed during evaporation (calculated using standard FDA Brix baselines), you can restore the puree to its original single-strength viscosity for use in standard recipes.

How does utilizing puree concentrate improve cost-in-use economics across formulation and logistics?

Replacing single-strength purees with puree concentrates drives immediate cost-in-use reductions across both the supply chain and the manufacturing floor. Logistically, evaporating up to 75% of native water drastically condenses physical volume, allowing procurement teams to slash ocean freight tariffs, lower domestic FTL/LTL shipping rates, and maximize warehouse cold-storage density by holding triple the fruit solids per pallet position. In formulation, puree concentrates deliver highly concentrated natural pectins and insoluble dietary fibers. This dense structural matrix provides exceptional water-binding capacity and viscosity, allowing R&D teams to eliminate costly synthetic hydrocolloids, starches, and stabilizers from the ingredient deck.

Additionally, the elevated soluble solids naturally depress the freezing point; the concentrate maintains a pliable, semi-solid slush at -18°C (0°F), which drastically reduces energy-intensive thermal thawing cycles and minimizes staging delays on the production floor.

How should plant engineers handle and pump high-viscosity puree concentrates?

Puree concentrates exhibit non-Newtonian, pseudoplastic (shear-thinning) fluid behavior. At rest, they form a thick, internal colloidal network, but under mechanical shear, their viscosity drops, allowing them to flow smoothly. Plant engineers should use positive displacement pumps (such as lobe, progressive cavity, or peristaltic pumps) and large-diameter piping (3-inch to 4-inch). High-speed centrifugal pumps should be avoided, as excessive shear can break down native pectin chains, incorporate micro-air bubbles, and cause structural thinning.

What packaging formats are available for industrial puree concentrate orders?

Brothers International supplies commercial puree concentrates in heavy-duty B2B packaging options to suit any facility size:

5-Gallon Pails (~45–50 lbs): Designed for R&D pilot runs and craft operations.
55-Gallon Steel or Poly Drums (~450–500 lbs): The industrial standard, available frozen (-18°C) or aseptic with multi-layer oxygen-barrier liners.
220–275 Gallon Aseptic Totes / IBCs (~2,200–2,600 lbs): High-volume bulk containers engineered for automated production lines, maximizing freight utilization and reducing drum handling labor.

Technical Specification & Formulation Support for R&D

Procurement Risk Management & Cold-Chain Importing

Navigating global fruit commodity markets requires proactive supply chain management and real-time market intelligence. Seasonal weather anomalies, shifting freight rates, and harvest yield fluctuations can impact fruit puree concentrate ingredient pricing and availability. Brothers International acts as a strategic procurement partner, offering market forecasts, crop reports, and flexible contracting structures—including multi-quarter forward contracts to lock in budget stability, as well as spot-market sourcing to fill unexpected inventory gaps.

Fruit Essence Supplier

Clark Rasmussen — Tue, 04 Aug 2026 14:18:22 +0000

Supplier and Distributor

FTNF Fruit Essence

Brothers International is your trusted source for 100% natural, From The Named Fruit (FTNF) water-phase essences for your production needs. From Apple and Orange to Peach, Grape, and Passionfruit; all captured during gentle juice concentration to deliver the highly volatile, fresh-picked top-notes that bring beverages and flavor systems to life.

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Learn More

Fruit Essences can be supplied as organic upon request

RTD Beverage Formulation

Fruit essences are the ideal aromatic solution for crystal-clear beverages, including sparkling waters, hard seltzers, and clear functional drinks. Because they are 100% water-soluble, they deliver vibrant, fresh fruit aromas without causing cloudiness, ring formation, or oil separation in the bottle.

Juice Reconstitution

When reconstituted juice concentrates lose their fresh aroma top-notes due to thermal evaporation, fruit essences are added back to restore the original “just-squeezed” aromatic profile. They allow beverage formulators to maintain batch-to-batch consistency and authentic sensory quality year-round.

Alcoholic Beverages & Craft Spirits

Distillers, craft brewers, and RTD cocktail formulators use fruit essences to impart clean, bright fruit top-notes without adding sugars, calories, or turbidity. Their high purity also makes them ideal for TTB-drawback eligible alcoholic beverage formulations.

Restoring Fresh Top-Notes and

Fruit Essence Aroma

During the standard juice concentration process, thermal evaporation causes delicate, volatile aroma molecules to flash off. Aroma Recovery Units (ARUs) capture these water-vapor compounds before they are lost, condensing them into highly concentrated, pure water-phase essences.

By understanding how fruit essences complement juice concentrates and water bases, R&D teams can restore true “freshly picked” character to their formulations.

100% Water-Soluble Clarity: Unlike peel oils or essential oils, water-phase fruit essences mix seamlessly into water bases. They provide intense aromatic impact while maintaining total clarity and stability in liquid applications.
Micro-Dosage Cost Efficiency: Fruit essences are exceptionally potent. Used at fractions of a percent, a tiny injection of high-fold essence drastically elevates the sensory profile of a beverage without significantly impacting cost-per-liter.
100% FTNF Clean-Label Status: Because our essences are extracted strictly from the named fruit during juicing, they carry 100% From The Named Fruit (FTNF) status, allowing for clean, natural ingredient labeling that modern consumers trust.

Decades of Experience in

Fit For Purpose Sourcing

Not every application demands the same volatile profile or concentration fold; a high-proof spirit, an ultra-clear sparkling water, and a high-volume juice blend each require specific volatile fractions and solubility traits.

Rather than offering a standard off-the-shelf product, our global sourcing network aligns origin, fruit variety, and essence recovery specifications with your exact product requirements.

Whether you need a crisp, high-aldehyde Apple essence to brighten a juice blend, or a tropical Passionfruit essence to anchor a premium beverage line, we match the origin and extraction parameters to your objective. We deliver fruit essences that fit your exact manufacturing needs.

Zero Thermal Degradation: Our essence recovery systems operate under vacuum at low temperatures, preserving delicate esters, aldehydes, and ketones that would otherwise be destroyed by high heat.
True-to-Fruit Botanical Mirror: The captured essence is an exact aromatic footprint of the ripe fruit’s natural juice vapor, delivering the authentic aroma consumers expect from premium products.

Uncompromising Purity and Integrity

FTNF Fruit Essence Supplier

As international fruit experts, we’ve spent the last 25 years supplying our customers with everything from Fruit Essences to Juice Concentrates and IQF parts. The purity of our aqueous essences makes them essential for flavor houses, beverage compounders, and food manufacturers worldwide.

100% Solvent-Free & Natural: Our recovery process utilizes zero chemical solvents, synthetic additives, or alcohol carriers—just pure, natural water-phase fruit volatiles.
Seamless Formulating: Compatible with standard flavor-dosing systems, our essences blend effortlessly into liquid production lines without special emulsifiers.

Available Fruits

Global Sourcing

Global Sourcing & Supply Chain Resiliency:
Sourcing premium, true-to-nature fruit essences requires an integrated agricultural footprint aligned with primary industrial juice concentration infrastructure. Because aqueous fruit essences are captured directly from juice vapors via Aroma Recovery Units (ARUs) during low-temperature vacuum evaporation, high-quality essence production cannot occur in isolation—it must take place at origin within hours of primary fruit milling and pressing. Brothers International maintains strategic partnerships with world-class fruit processing facilities across premier global growing corridors.

Managing volatile aqueous essences across international logistics routes demands specialized cold-chain and packaging protocols. Aqueous fruit essences consist of delicate, low-boiling volatile organic compounds suspended in a pure water phase with endogenous fruit ethanol. If exposed to elevated temperatures or oxygen, these light molecules can quickly flash off or oxidize, resulting in a flat or stale sensory profile. Through multi-quarter forward volume contracting, we negotiate secure shipping allocations, shielding commercial beverage compounders, craft distillers, and flavor houses from volatile freight tariffs and supply shortages.

To insulate manufacturing schedules against agricultural seasonality and transatlantic transit bottlenecks, Brothers International maintains strategic buffer inventories of high-fold essences across our nationwide refrigerated warehousing network in North America. By strategically positioning supply, we eliminate long overseas shipping lead times, enabling R&D compounders and commercial bottling plants to align delivery schedules with fluctuating packaging runs, seasonal SKU rollouts, and unexpected consumer demand surges.

Quality

Premium Fruit Essence Used to Optimize Production

Fruit Essences F.A.Q.

What are the primary industrial applications for fruit puree?

Crystal-Clear RTD Beverages & Seltzers:
Aqueous fruit essence is the primary aromatic driver for flavored sparkling waters, premium hard seltzers, clear botanical tonics, and functional waters. Because essences contain zero sugars, carbohydrates, calories, or turbidity, they impart vibrant aroma and clean fruit character while maintaining total liquid clarity.

Juice Reconstitution & Essence Add-Back:
During high-Brix vacuum concentration of fruit juices (65° to 70° Brix), delicate fresh aromatics flash off. When commercial bottlers reconstitute bulk concentrate with water on high-speed lines, the juice can taste flat or thermally processed. Micro-dosing fruit essence back into the mixing tank (Essence Add-Back) restores the volatile top notes, matching the sensory profile of freshly pressed NFC juice.

Craft Brewing, Ciders & Distilling:

Dry Flavoring in Beer & Hard Ciders: Traditional fruit purees introduce fermentable sugars that alter final gravity and alcohol content. Adding fruit essences on the cold side (bright beer tank) delivers fresh fruit aromatics to IPAs, wheat beers, and hard ciders without secondary fermentation, yeast refermentation, or filter-fouling pulp.
Distilled Spirits & Non-Alcoholic RTDs: Formulates flavored vodkas, dry gins, botanical aperitifs, and 0.0% ABV zero-proof spirits with natural aroma and zero sugar.

Confectionery, Dairy & Flavor Compounding:

Pectin Gummies & Hard Candies: Added at the finishing stage of candy cooking to impart authentic aroma without thinning pectin gels or adding excess moisture.
Flavor Houses: Used as high-impact FTNF natural building blocks for proprietary natural flavor compounding, beverage emulsions, and syrup systems.

What brix and other information can you provide about your fruit essences?

With over 20 different fruit and vegetable ingredients available as fruit essence, our team is able to provide nearly any variation required for your food and beverage manufacturing. The table below has examples that represent a fraction of our current capabilities. Can’t find what you’re looking for? We can help you source it.

Example Essences	Standard Concentration	Dominant Volatile Compounds	Natural Alcohol (% ABV)	Sensory Profile & Ideal Applications
Apple Essence (FTNF) (Malus domestica)	150-Fold to 250-Fold	Hexyl acetate, trans-2-hexenal, ethyl butyrate, acetaldehyde	2.0% – 8.0% ABV (Endogenous)	Crisp Ripe Orchard Character. Delivers green-apple snap and sweet skin aromatics. The benchmark for juice concentrate reconstitution, hard ciders, and clear seltzers.
Concord / Red Grape Essence (Vitis labrusca / vinifera)	100-Fold to 200-Fold	Methyl anthranilate, ethyl acetate, ethyl butyrate	3.0% – 10.0% ABV (Endogenous)	Jammy, Deep Grape Aroma. Rich foxy-grape top notes with wine-like complexity. Essential for craft sodas, confectionery gummies, and grape juice add-back.
Peach / Apricot Essence (Prunus persica / armeniaca)	150-Fold to 250-Fold	Gamma-decalactone, benzaldehyde, linalool, hexyl acetate	2.0% – 6.0% ABV (Endogenous)	Succulent Flesh & Floral Skin. Authentic tree-ripened peach aroma without candied off-notes. Formulated in RTD iced teas, sparkling waters, and botanical gins.
Red Raspberry Essence (Rubus idaeus)	150-Fold to 250-Fold	Alpha/beta-ionone, raspberry ketone, ethyl hexanoate	3.0% – 9.0% ABV (Endogenous)	Fresh-Picked Berry Tartness. Bright seed-and-pulp floral notes. Widely used in flavored seltzers, clear functional drinks, craft sour beers, and dairy aromatics.
Tart / Sweet Cherry Essence (Prunus cerasus / avium)	100-Fold to 200-Fold	Benzaldehyde, benzyl alcohol, eugenol, ethyl butyrate	2.0% – 7.0% ABV (Endogenous)	Crisp Stone-Fruit & Pucker. Balances light almond notes with tangy fruit aromas. Essential for sleep recovery tonics, cherry craft sodas, and cordials.
Passion Fruit / Tropical Essence (Passiflora edulis)	100-Fold to 200-Fold	Ethyl butyrate, ethyl hexanoate, volatile sulfur thiols	4.0% – 12.0% ABV (Endogenous)	High-Impact Tropical Intensity. Pungent exotic top notes. Used in tropical seltzers, energy drinks, tiki cocktails, and high-end non-alcoholic aperitifs.

What is the technical difference between a water-phase Fruit Essence, a cold-pressed Essential Oil, and an artificial flavor?

Water-Phase Fruit Essence (Aqueous Aroma): Captured via fractional distillation of fruit juice vapors during vacuum evaporation. It is 100% water-soluble and contains light volatile organic compounds (esters, aldehydes, ketones). It blends into aqueous systems without clouding, ringing, or separation.
Cold-Pressed Essential Oil (Peel Oil): Mechanically extracted from fruit skins (such as orange, lemon, or grapefruit flavedo). It is lipophilic (oil-soluble), dominated by heavy monoterpenes, and requires synthetic emulsifiers, weighting agents, or high-proof ethanol to stay suspended in water bases.
Artificial Flavor: Synthesized chemically from petroleum or chemical feedstocks. While consistent, it lacks the complex trace botanical nuances of real fruit and requires synthetic chemical declarations on consumer packaging.

What does the Fold Concentration rating mean, and how do formulators calculate plant dosing rates?

The “Fold” rating quantifies the concentration ratio of the essence relative to the original single-strength juice feedstock. For example, a 200-Fold Strawberry Essence indicates that 1 kilogram of aqueous essence holds the volatile aromatic potency of 200 kilograms of raw strawberry juice. Because of this high concentration factor, industrial usage rates are low:

Typical Beverage Dosing Range: 0.05% to 0.30% by weight (0.5 kg to 3.0 kg of essence per 1,000 kg of finished liquid).
Formulation Guideline: For light flavored sparkling waters, begin benchtop titration at 0.05% (500 ppm). For high-proof spirits or heavily sweetened beverages requiring pronounced aromatic projection, dose between 0.15% and 0.30%.

What does FTNF mean, and how is it declared on consumer packaging under FDA regulations?

FTNF stands for From The Named Fruit. It certifies that 100% of the aromatic molecules in the container were recovered directly and exclusively from the named botanical fruit (e.g., 100% Raspberry Essence derived entirely from Rubus idaeus). Under U.S. FDA 21 CFR § 101.22(i)(1), products flavored exclusively with FTNF essences qualify for premium clean-label ingredient declarations, such as “Natural [Fruit] Flavor” or “[Fruit] Essence,” without requiring qualifying phrases like “WONF” (With Other Natural Flavors) or “Artificially Flavored.”

Why are fruit essences the preferred aromatic ingredient for clear hard seltzers and sparkling waters?

Clear beverages present two formulation challenges: visual clarity and shelf stability. Oil-phase flavorings (such as citrus peel oils or oil-soluble extracts) cause cloudiness or droplet coalescence, creating an unappealing white “essential oil ring” at the liquid meniscus in the neck of glass bottles or clear cans. Because water-phase fruit essences are completely hydrophilic, they dissolve uniformly at the molecular level, ensuring crystal clarity, zero phase separation, and zero sediment dropout across long commercial shelf lives.

How is fruit essence utilized in Essence Add-Back for reconstituted juice concentrates?

During industrial juice concentration (evaporating single-strength juice up to 65°+ Brix), low-boiling volatile esters flash off in the vacuum chamber. Reconstituted juice made strictly from water and concentrate can exhibit a cooked, flat sensory profile. In modern juice processing, the volatile vapors stripped during concentration are recovered as high-fold aqueous essence and dosed back into the concentrated juice before packaging, or added during final blending at the bottling plant. Reintroducing these native top notes restores the fresh-pressed aromatic profile of single-strength NFC juice while retaining concentrate shipping economics.

Does bulk fruit essence contain alcohol, and how does this affect TTB compliance or 0.0% ABV beverages?

During fruit maturation and processing, trace amounts of natural ethyl alcohol form in the fruit and concentrate in the ARU distillation column alongside other volatile compounds. Standard high-fold fruit essences naturally contain 1% to 15% naturally occurring ethyl alcohol by volume (ABV):

Alcoholic Beverages & TTB Drawback: For breweries, wineries, and distilleries, this endogenous alcohol poses no regulatory obstacle. Brothers International provides full TTB Flavor Ingredient Data Sheets (FIDS) to support federal formula approval and drawback tax recovery.
Non-Alcoholic (0.0% ABV) Applications: When dosed at standard beverage usage rates (e.g., 0.10%), a 10% ABV essence contributes only 0.01% alcohol to the finished beverage—well below the 0.5% ABV federal threshold for non-alcoholic foods. For formulations requiring strictly 0.00% ABV claims, de-alcoholized aqueous essences are available upon request.

How should industrial fruit essences be stored and handled to prevent aromatic degradation?

Volatile organic compounds are sensitive to evaporation, light exposure, and ambient temperature:

Temperature Control: Unopened drums and carboys must be stored in temperature-controlled chilled storage (0°C to 4°C / 32°F to 40°F). Freezing is not required and can cause volatile stratification.
Airtight Packaging & Minimal Headspace: Essences should remain sealed in food-grade, high-barrier containers (stainless-steel drums, fluorinated HDPE carboys, or specialty barrier-lined containers). Once opened, headspace should be purged with inert gas (nitrogen or argon) to prevent volatile aromatic loss.
Shelf Life: Properly chilled, unopened aqueous fruit essences maintain aromatic stability for 12 to 18 months from the distillation date.

Technical Specification & Formulation Support for R&D

Procurement Risk Management & Cold-Chain Importing

Navigating global fruit commodity markets requires proactive supply chain management and real-time market intelligence. Seasonal weather anomalies, shifting freight rates, and harvest yield fluctuations can impact fruit essence ingredient pricing and availability. Brothers International acts as a strategic procurement partner, offering market forecasts, crop reports, and flexible contracting structures—including multi-quarter forward contracts to lock in budget stability, as well as spot-market sourcing to fill unexpected inventory gaps.

Fruit Puree Supplier

Clark Rasmussen — Mon, 03 Aug 2026 16:36:34 +0000

Supplier and Distributor

Fruit Puree

Brothers International is your trusted source for premium fruit puree for your manufacturing needs. From high-demand staples like Mango, Banana, and Strawberry to exotic Passionfruit, Guava, and Peach; all gently processed to preserve the natural fiber, rich texture, vibrant color, and authentic flavor of whole fruit.

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Learn More

Fruit purees can be supplied as organic upon request

RTD Beverages & Craft Brewing

Fruit puree is heavily relied on by beverage manufacturers and craft breweries to deliver natural body, cloudiness, and intense fruit character. They are the ideal base for smoothies, functional RTD beverages, fruit-forward craft beers (such as sours and fruit IPAs), and cocktail mixers.

Dairy, Yogurt & Frozen Desserts

Fruit puree adds a rich texture, natural sweetness, and vibrant visual appeal to dairy products. It is widely used as a flexible fruit base for yogurts, sorbets, gelato, ice cream swirls, and plant-based dairy alternatives where real-fruit mouthfeel is critical.

Baby Food & Pureed Nutrition

Because our purees are made by blending whole, ripe fruit without added sugars or fillers, they are the gold standard for infant nutrition pouches, clinical nutrition products, and clean-label snacks requiring smooth, easily digestible fruit fiber.

Enhancing Texture, Mouthfeel, and Natural Body

Fruit Purees to Elevate Product Quality

When formulating high-end food and beverage products, juice alone often lacks the physical substance that consumers associate with real fruit. Fruit purees bridge this gap by retaining the insoluble fibers, pulp, and solids inherent to the fruit, delivering an authentic “whole-fruit” sensory experience.

By understanding how viscosity and particulate matter function within your matrix, R&D teams can utilize purees to improve product performance and texture naturally.

Natural Viscosity and Mouthfeel: Fruit purees act as a natural thickening agent. The native pectin and soluble fiber structure eliminate or reduce the need for added hydrocolloids, gums, or synthetic thickeners, allowing for a cleaner ingredient deck.
Whole-Fruit Sensory Experience: Because the fruit’s pulp and skin solids are processed alongside the juice, purees retain the deeper, complex aromatic notes and rich visual turbidity that single-strength juices lack.
100% Clean-Label Alignment: Utilizing pure fruit purees allows consumer brands to make compelling packaging claims, such as “Made with Real Fruit,” “100% Whole Fruit Puree,” and “No Added Sugars or Preservatives.”

Decades of Experience in

Fit For Purpose Sourcing

Not every application requires the same physical specification or fruit variety; a ultra-smooth baby food pouch, a rustic bakery filling, and a high-speed beverage line each demand distinct pulp levels, seed treatments, and viscosity profiles.

Rather than offering a one-size-fits-all product, our global sourcing network carefully aligns origin, fruit cultivar, and processing method with your functional requirements.

Whether you need rich Indian Alphonso Mango for a deep yellow hue and tropical aroma, or a specific Chilean Strawberry puree with controlled viscosity for dairy injection, we match the origin to your objective. We deliver fruit purees that fit your exact manufacturing parameters.

Seeded vs. Seedless (De-Seeded) Options: For delicate berries (like Raspberry, Blackberry, or Passionfruit), we offer both seeded purees for visual texture and finely screened, de-seeded options to prevent nozzle clogging in automated filler lines.
Controlled Particulate & Mesh Size: We offer purees finished through various screen sizes—ranging from coarse purees with recognizable fiber to ultra-smooth homogenizations suited for high-speed liquid packaging.

Reliable, High-Quality Ingredients

Fruit Puree Supplier

As international fruit experts, we’ve spent the last 25 years supplying our customers with everything from Fruit Purees to Individual Quick Frozen (IQF) parts. The unadulterated purity of our purees makes them essential for high-quality food, beverage, and nutritional products.

Single-Origin & Varietal Precision: We provide single-origin and varietal-specific fruit purees (e.g., Alphonso, Totapuri, or Kent Mango) to deliver predictable color, brix, and flavor profiles every time.
Zero Additives or Fillers: Our mechanical pureeing and pasteurization process uses zero synthetic additives, chemical preservatives, or added water, giving your brand a clear clean-label advantage.

Available Fruits

Global Sourcing

Global Sourcing & Supply Chain Resiliency:
Maintaining a dependable, uninterrupted supply of high-volume fruit and vegetable juice concentrates requires an expansive, multi-continental agricultural strategy. Because juice concentrates serve as the high-capacity functional backbone for commercial beverage bottling, confectionery stoving, and dairy preps, any localized crop failure can halt industrial production lines. Brothers International mitigates this vulnerability by coordinating an audited sourcing network across prime growing corridors in both the Northern and Southern Hemispheres. By balancing harvests across South America (Chile, Brazil, and Argentina), Europe (Poland, Spain, and Germany), and key tropical regions, we effectively insulate our commercial partners from localized weather anomalies, late-season frost damage, seasonal crop shortfalls, and regional harvest deficits.

Sourcing concentrates also unlocks structural freight and logistics efficiencies, moving high-density 65° to 70° Brix ingredients at a fraction of single-strength liquid shipping costs. Our global logistics network leverages multi-modal freight capabilities, overseeing specialized bulk liquid tankers, aseptic food-grade flexitanks, and heavy-duty 55-gallon steel drums and aseptic totes for various fruit ingredients. Through multi-quarter forward contracting and centralized purchasing power across our specialized ingredient divisions, Brothers International negotiates locked-in volume allocations and competitive freight tariffs. This strategic foresight shields manufacturing partners from ocean freight container volatility, canal bottlenecks, and sharp spot-market commodity price spikes.

To bridge the gap between regional agricultural seasons, Brothers International operates a global network of interconnected supplier and distributors. We maintain strategic buffer inventories of high-turnover foundation concentrates – such as clarified apple, white grape, cloudy orange, dark sweet cherry, and black carrot –ensuring immediate, just-in-time (JIT) dispatch to your processing facilities. Our speed on delivery allows procurement and plant operations teams to align ingredient delivery schedules with fluctuating plant throughput and seasonal consumer demand surges.

Quality

Quality Assurance & Technical Compliance:
Every production lot of single-strength puree distributed by Brothers International undergoes rigorous physical and rheological analysis to ensure seamless compatibility with automated industrial processing lines. Our technical laboratories monitor critical analytical parameters, beginning with temperature-corrected refractometric Brix to confirm natural single-strength soluble solids without water dilution or added sugars. To guarantee flow consistency in high-speed depositors, filling nozzles, and continuous blending systems, every lot is standardized using a Bostwick Consistometer (measuring flow distance in centimeters over 30 seconds at a calibrated temperature), verifying that the puree delivers the targeted viscosity without risk of thinning or line blockages.

Physical purity and particulate calibration are enforced at every step of processing. Ripe fruits and vegetables pass through precision mechanical finishers fitted with calibrated stainless-steel screens, physically eliminating hard seeds, achenes, stone fragments, and fibrous threads.Furthermore, origin processors utilize continuous in-line vacuum deaerators to strip out dissolved micro-air bubbles, followed immediately by continuous High-Temperature Short-Time (HTST) steam-infusion or scraped-surface pasteurization. This rapid thermal curve permanently denatures native polyphenol oxidase (PPO) and pectin methylesterase (PME) enzymes, preventing enzymatic browning, off-flavor synthesis, and phase separation (syneresis) across commercial shelf life.

Food safety, global regulatory compliance, and clean-label traceability form the core of our supply chain governance. All processing facilities within our global supplier network operate under Global Food Safety Initiative (GFSI) benchmarks, maintaining current certifications under SQF, BRCGS, or FSSC 22000. Because purees are foundational to infant nutrition and clean-label consumer foods, every lot is screened via Inductively Coupled Plasma Mass Spectrometry (ICP-MS) for heavy metals (lead, arsenic, cadmium, mercury) complying with strict FDA “Closer to Zero” targets. Each delivery arrives accompanied by a complete technical documentation packet, including lot-specific Certificates of Analysis (COA), multi-residue pesticide analyses, Kosher and Halal certifications, Non-GMO Project Verification, and USDA National Organic Program (NOP) transaction paperwork.

Premium Fruit Purees Used to Optimize Production

Fruit Puree F.A.Q.

What are the primary industrial applications for fruit puree?

RTD Beverages & Craft Brewing:

Smoothies & Functional Wellness Drinks: Single-strength purees serve as the core structural base for cold-pressed smoothies, fruit refreshers, and functional nectars, delivering authentic fruit cloud, suspension stability, and smooth mouthfeel.
Fruited Craft Beers & Hard Ciders: The preferred format for fruited sour ales, hazy IPAs, Belgian witbiers, and pastry stouts. Because single-strength puree contains its natural balance of fruit water and soluble sugars, it disperses easily into fermentation tanks, adding natural fruit haze, fermentable sugars, and fresh harvest aroma.

Dairy, Plant-Based Alternatives & Frozen Desserts:

Fruit-on-the-Bottom & Drinkable Yogurts: Purees provide natural color and fruit solids that blend evenly into cultured dairy or plant-based bases (oat, almond, coconut, cashew) without requiring chemical emulsifiers.
Ice Creams, Sorbets & Gelatos: Acts as an authentic fruit base for smooth sorbets and gelato ribbons, lowering freezing point slightly while adding velvety overrun texture and clean flavor release.

Infant Nutrition & Clean-Label Pureed Foods:

Stage-1 and Stage-2 Pouches: Purees milled through fine micro-screens (<0.024″) provide gentle, non-irritating, easily digestible soluble fiber and essential vitamins. With zero added sugars, preservatives, or starches, they meet strict clean-label infant food standards.
Clinical & Geriatric Nutrition: Provides standardized texture and natural nutrient density for dysphagia management and medical nutrition diets.

Bakery, Confectionery & Savory Sauces:

Pastry Fillings, Glazes & Macarons: Adds natural fruit acidity, color, and pectin-gel structure to baked goods, tart fillings, and fruit bars without boiling out during baking.
Glazes, Marinades & Culinary Bases: Contributes body, cling, and caramelizable natural fruit sugars to barbecue sauces, poultry glazes, and Asian-style dressings.

What brix and other information can you provide about your fruit puree concentrates?

With over 50 different fruit and vegetable ingredients available as fruit puree, our team is able to provide nearly any variation required for your food and beverage manufacturing. The table below has examples that represent a fraction of our current capabilities. Can’t find what you’re looking for? We can help you source it.

Botanical Category	Typical Brix Range	Core Functional Advantage & Popular Varieties
Tropical & Exotic Purees Examples (Mango, Guava, Passion Fruit, Soursop)	13.0° – 18.0° Brix	High Natural Density & Exotic Aromatics. Varietal precision (Alphonso, Totapuri, Keitt). Foundational base for tropical smoothies, craft sour beers, nectars, and sorbets.
Berries & Soft Fruits Examples (Strawberry, Raspberry, Blackberry)	7.5° – 11.0° Brix (FDA Standards)	Anthocyanin Richness. Available Seedless (for automated nozzle dosing) or Seeded (for artisan jams, yogurts, and visual particulate). High tart-sweet aromatic balance.
Stone & Pome Fruits (Peach, Apricot, Pear, Apple)	10.5° – 14.0° Brix (Single-Strength)	Natural Pectin Structure. Provides stable viscosity, water retention, and clean fruit flavor for infant pouches, yogurt preps, and bakery fillings.
Root Vegetables (Sweet Potato, Carrot, Beet)	8.0° – 18.0° Brix (10%–22% Solids)	Starch Gelatinization & Carotenoids. Steam-cooked, velvety roots providing natural beta-carotene and dietary fiber for baby foods, soups, and extruded snacks.
Leafy & Botanical Purees (Spinach, Kale, Ginger, Turmeric)	4.0° – 8.5° Brix (5%–14% Solids)	Bioactive Phytochemicals & Chlorophyll. Micro-milled to eliminate stringy plant fiber; provides functional plant nutrition for wellness shots, green blends, and sauces.

What is the technical difference between Single-Strength Fruit Puree, Puree Concentrate, and NFC Juice?

Single-Strength Puree (NFC Puree): Milled whole fruit pulp containing 100% of the edible fruit’s natural moisture, insoluble fibers, pectins, and cloud. It maintains the raw fruit’s natural Brix (typically 8° to 18° Brix) and delivers an authentic, spoonable or thick-pourable viscosity.
Puree Concentrate: Whole fruit puree that has undergone low-temperature vacuum evaporation to remove 50% to 75% of water content, elevating solids to 28°–36° Brix. It retains insoluble fibers and cloud while reducing shipping volume.
NFC Juice (Not From Concentrate): Direct cold-pressed liquid juice that has been decanted or filtered to eliminate coarse pulp and structural fiber. It is a free-flowing, low-viscosity liquid designed for clear or lightly cloudy beverage bottling.

Why are commercial fruit purees available in both Aseptic and Frozen formats?

Aseptic Purees (Ambient Distribution): Subjected to rapid High-Temperature Short-Time (HTST) pasteurization and filled into multi-layer barrier foil bags under sterile conditions. Unopened aseptic purees are shelf-stable at cool ambient temperatures (15°C to 20°C / 59°F to 68°F), eliminating the need for cold-storage shipping and defrosting staging areas.
Frozen Purees (-18°C / 0°F): Flash-pasteurized and blast-frozen into food-grade poly-lined drums or pails. Freezing preserves delicate volatile top notes, unheated fresh-harvest flavor, and heat-sensitive pigments (especially vibrant red berry anthocyanins and green chlorophylls) over long storage horizons.

What is the difference between Natural pH Puree and Acidified Puree?

Natural pH Puree: Contains zero added acids, retaining the exact unadulterated pH of the harvested raw material. High-acid fruits (berries, citrus, passion fruit, pH < 4.0) are naturally aseptic-compatible, whereas low-acid fruits and vegetables (such as banana, mango, soursop, sweet potato, and spinach, pH > 4.5) must be shipped frozen to prevent pathogen risks unless retorted.
Acidified Puree (pH < 4.2): Standardized with a trace percentage of organic citric, malic, or lemon juice to safely drop the pH below the critical 4.2 threshold. This enables low-acid purees to be pasteurized and aseptically packaged for ambient storage without requiring retorting, preserving fresh flavor and bright color.

Do Brothers International purees contain added sugars, water, or chemical preservatives?

No. Standard industrial purees supplied by Brothers International are 100% pure fruit or vegetable. They contain zero added cane sugar, corn syrup, water, artificial colorants, synthetic gums, or chemical preservatives (such as sodium benzoate or potassium sorbate). Ingredient declarations on consumer packaging remain clean-label (e.g., “Strawberry Puree” or “Organic Mango Puree”).

What packaging formats are available for industrial fruit puree orders?

Brothers International supplies commercial purees in standard B2B industrial formats:

5-Gallon Pails (~40–45 lbs net): Designed for pilot plant trials, benchtop R&D, and craft manufacturing.
55-Gallon Steel or Poly Drums (~450–500 lbs net): The industrial standard, available frozen (-18°C) or aseptic with multi-layer high-barrier liners.
220–275 Gallon Aseptic Totes / IBCs (~2,200–2,500 lbs net): High-volume bulk totes engineered for automated production lines, maximizing freight cube utilization and reducing handling overhead.

Technical Specification & Formulation Support for R&D

Procurement Risk Management & Cold-Chain Importing

Navigating global fruit commodity markets requires proactive supply chain management and real-time market intelligence. Seasonal weather anomalies, shifting freight rates, and harvest yield fluctuations can impact fruit puree ingredient pricing and availability. Brothers International acts as a strategic procurement partner, offering market forecasts, crop reports, and flexible contracting structures—including multi-quarter forward contracts to lock in budget stability, as well as spot-market sourcing to fill unexpected inventory gaps.

Juice Concentrate Supplier

Clark Rasmussen — Fri, 31 Jul 2026 18:55:57 +0000

Supplier and Distributor

Purpose-Sourced Fruit Juice Concentrate

Brothers International is your trusted source for premium fruit juice concentrates for your production needs. From everyday staples like Apple and Orange to exotic Tropicals and Berries, all expertly processed to remove water content, providing a highly efficient, cost-effective, and shelf-stable solution without compromising on foundational flavor.

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Fruit Juice Concentrates can be supplied as organic upon request

Commercial Beverage Formulation

Our Concentrates are the backbone of the commercial beverage industry. They are utilized by leading manufacturers around the world to create high-volume fruit juices, nectars, soft drinks, flavored waters, and alcoholic beverages that require a consistent, scalable fruit base.

Baking & Confectionery

Juice concentrates provide natural sweetness, color, and fruit flavor to a wide variety of baked goods, fruit snacks, gummies, and confectioneries. They act as an excellent natural alternative to refined sugars and artificial syrups.

Dairy & Frozen Desserts

Fruit concentrates are heavily utilized in the dairy industry, providing the foundational fruit profiles for yogurts, ice creams, sorbets, and fruit-on-the-bottom applications where intense flavor and controlled water content are crucial.

Juice Concentrates Optimize Production

Efficiency and Scalability

When developing commercial food and beverage products, managing supply chain logistics, storage space, and ingredient costs are top-of-mind for manufacturers. Fruit concentrates offer an incredibly efficient solution for development, providing the essential building blocks of fruit flavor in a highly condensed format.

By understanding the distinct logistical and formulation benefits of concentrated juices, R&D and procurement teams can unlock superior production efficiency and achieve consistent, scalable flavor profiles.

Logistical Efficiency: By removing the natural water content from the fruit juice, concentrates drastically reduce shipping weights and storage space requirements. This makes them the most cost-effective way to transport and store large volumes of fruit ingredients.
Extended Shelf Life & Stability: The evaporation process naturally increases the brix (sugar content) and lowers the water activity of the ingredient. This makes juice concentrates significantly more shelf-stable than single-strength juices, reducing spoilage risks during long-term storage and large-scale manufacturing.
The Foundational Base: The most successful commercial formulations use concentrates to establish the foundational base, sweetness, and acidity of a product. While they may lack some volatile top-notes (which can be easily restored using our Citrus Oils or Essences), they provide the robust, reliable fruit profile necessary for high-volume production.

Decades of Experience in

Fit For Purpose Sourcing

Not every application requires the exact same brix level, acidity, or clarity; a clear, sparkling fruit beverage, a thick yogurt base, and a gummy candy each demand distinct technical tolerances and cost-in-use parameters.

Rather than offering a one-size-fits-all solution, our global sourcing network carefully aligns the origin and processing method with your product’s specific functional requirements.

Whether you need a highly clarified apple juice concentrate from South America for a crystal-clear beverage, or a robust, cloudy orange concentrate for a breakfast juice application, we match the origin to the objective. We deliver juice concentrates that precisely match your production needs.

Customized Brix and Acidity: We source concentrates across a wide spectrum of brix levels and titratable acidity, allowing formulators to dial in the exact sweetness and tartness required for their specific recipe.
Clarified vs. Cloudy Options: Depending on your application, we offer both clarified concentrates (ideal for clear beverages and gummies) and cloudy concentrates (which retain some natural pulp and pectin for a more robust mouthfeel in nectars and smoothies).

Reliable, High-Quality Ingredients

Fruit Juice Concentrate Supplier

As international fruit experts, we’ve spent the last 25 years supplying our customers with everything from fruit juice concentrates to NFC fruit juice. The reliability and consistency of our concentrates make them essential for the global food and beverage industries.

Consistent Quality: We provide juice concentrates that deliver reliable, consistent flavor profiles batch after batch, ensuring your final consumer product tastes the same every time.
Versatile and Scalable: Our concentrates are designed to be easily reconstituted with water or seamlessly blended into complex formulations, making them the ultimate scalable ingredient for high-volume production.

Available Fruits

Global Sourcing

Global Sourcing & Supply Chain Resiliency:
Securing a dependable, year-round supply of single-strength fruit and vegetable purees requires an agile, multi-continental agricultural footprint. Because purees retain the complete natural moisture, pulp, and delicate cellular matrix of whole produce, processing plants must be situated in close proximity to premier growing regions so sound, ripe crops can be washed, de-stoned, and pulped within hours of harvest. Brothers International coordinates an audited sourcing network across the world’s most productive agricultural valleys. By synchronizing counter-seasonal harvests between the Northern and Southern Hemispheres, we insulate manufacturing partners against localized crop freezes, severe droughts, monsoons, and regional harvest deficits.

Managing perishable whole-pulp purees across international borders demands uncompromising logistics management. Purees are inherently bulkier than clarified concentrates, requiring rigorous temperature monitoring and packaging integrity from the processing facility to your plant dock. Brothers International manages cold-chain distribution through temperature-monitored refrigerated containers. Through structured multi-quarter forward contracting and aggregate volume purchasing across our specialized ingredient divisions, we negotiate competitive freight tariffs, lock in predictable pricing, and shield industrial buyers from volatile spot-market commodity spikes and ocean transport disruptions.

Quality

Quality Assurance & Technical Compliance:
Every production lot of juice concentrate distributed by Brothers International undergoes rigorous physical and chemical standardization to ensure batch-to-batch predictability on automated production lines. Our technical laboratories monitor critical analytical parameters, beginning with temperature- and acid-corrected refractometric Brix to verify exact soluble solids concentration. We evaluate titratable acidity, pH, and the Brix-to-Acid Ratio (BAR) to ensure consistent flavor release and tartness profiles in finished formulations. Furthermore, we monitor thermal impact markers such as Hydroxymethylfurfural (HMF) and spectrophotometric color absorbance to verify that the concentrate was processed under gentle, low-temperature vacuum evaporation without caramelization, scorched off-notes, or Maillard browning.

Colloidal stability and optical clarity are strictly validated to prevent post-packaging defects in commercial consumer goods. For clarified concentrates, production lots undergo alcohol precipitation testing to confirm complete enzymatic de-pectinization, alongside iodine testing to ensure total starch conversion; this ensures an ultra-filtered liquid that will not develop secondary haze, cloud sedimentation, or foul ultra-filtration membranes in clear hard seltzers and clear RTD beverages. For cloudy concentrates, centrifugal pulp levels and nephelometric turbidity units (NTU) are tightly calibrated to provide stable, uniform opacity that will not separate into distinct serum phases over commercial shelf life.

Food safety, global regulatory compliance, and clean-label traceability are central to our supply chain governance. All processing facilities within our global supplier network operate under Global Food Safety Initiative (GFSI) benchmarks, holding current certifications under SQF, BRCGS, or FSSC 22000. Every delivery arrives with a full technical documentation packet, including lot-specific Certificates of Analysis (COA), multi-residue pesticide screening, heavy metal testing via Inductively Coupled Plasma Mass Spectrometry (ICP-MS) complying with FDA “Closer to Zero” guidelines, Kosher and Halal certifications, Non-GMO Project Verification, and USDA National Organic Program (NOP) transaction paperwork.

Premium Juice Concentrate Used to Optimize Production

Fruit Juice Concentrate F.A.Q.

What are the primary industrial applications for fruit juice concentrate?

Commercial Beverage Formulation & RTD Bottling:
Juice concentrates form the foundational base for commercial 100% reconstituted juices, multi-fruit nectars, flavored sparkling waters, RTD iced teas, and craft sodas. They provide reliable bulk sweetness, natural acidity (citric or malic), and background fruit identity, serving as a clean-label alternative to high-fructose corn syrup or artificial sweeteners.

Craft Brewing, Ciders & Distilling:
The industry-standard fruit feedstock for commercial breweries, cideries, and distillers:

High-Gravity Fermentation & Backsweetening: Concentrates supply concentrated fermentable sugars (fructose, glucose, sucrose) without introducing excessive water that dilutes alcohol by volume (ABV).
Clear Seltzers & Fruited Beers: Clarified concentrates deliver vibrant natural fruit color and flavor to hard seltzers, ciders, and lagers without clogging sterile cross-flow filters or causing post-packaging turbidity.

Confectionery, Gummy Stoving & Fruit Snacks:
Clarified juice concentrates (e.g., apple, pear, white grape, and black carrot) act as functional clean-label sweeteners and natural colorants in gelatin- and pectin-based gummy candies, fruit chews, and hard candies. Because they contain low free water relative to soluble solids, they shorten oven-drying and starch-mogul stoving cycles while qualifying for “Made with Real Fruit Juice” packaging claims.

Dairy, Frozen Desserts & Bakery Fillings:

Yogurt Preps & Ice Cream Variegates: Provides concentrated fruit solids, high Brix sweetness, and natural color to fruit-on-the-bottom yogurts, gelato ribbons, and sorbets without causing icy crystal formation during commercial freeze-thaw cycles.
Thermostable Bakery Fillings: Added to commercial fruit fillings, glazes, and pastry centers to enhance fruit flavor without introducing free moisture that would cause crust soggying or boil-out during baking.

What brix and other information can you provide about your fruit juice concentrates?

With over 45 different fruit and vegetable ingredients available as fruit juice concentrate, our team is able to provide nearly any variation required for your food and beverage manufacturing. The table below has examples that represent a fraction of our current capabilities. Can’t find what you’re looking for? We can help you source it.

Example Juice Concentrates	Standard Target Brix	FDA Baseline (21 CFR § 101.30)	Approx. Dilution Ratio (W:W)	Clarity Profile & Primary Industrial Applications
Clarified Apple Juice Concentrate (De-pectinized / Ultra-filtered)	70.0° Brix	11.5° Brix	1 part concentrate + ~5.09 parts water (~6.09-fold)	Crystal Clear (>95% Transmittance). Clean, neutral sweetness and high malic balance. The primary multi-fruit blending base, natural sweetener for confectionery, hard ciders, and clear RTDs.
Cloudy Orange Juice Concentrate (Valencia / Brazilian Origins)	65.0° Brix	11.8° Brix	1 part concentrate + ~4.51 parts water (~5.51-fold)	Cloud Stable (Standardized Pulp). Controlled oil (<0.035%). Foundational building block for commercial breakfast juices, tropical nectars, craft Belgian witbiers, and citrus sodas.
Clarified White / Concord Grape (Tartrate Stabilized)	68.0° Brix	16.0° Brix	1 part concentrate + ~3.25 parts water (~4.25-fold)	Tartrate-Stable Clear Liquid. Cold-stabilized to prevent potassium bitartrate crystal dropout. Ideal clean-label sweetener for gummies, fruit snacks, winemaking, and juice blends.
Clarified Tart Cherry Concentrate (Montmorency Cultivar)	68.0° Brix	14.0° Brix	1 part concentrate + ~3.86 parts water (~4.86-fold)	Anthocyanins & Natural Melatonin. Concentrated malic acidity and rich garnet color. Benchmark for functional athletic recovery shots, sleep elixirs, hard seltzers, and sour beers.
Clarified Black / Purple Carrot (Anthocyanin Color Base)	65.0° Brix	8.5° Brix (Commercial Baseline)	1 part concentrate + ~6.65 parts water (~7.65-fold)	Acid-Stable Natural Red Colorant. High-potency acylated anthocyanins replacing Red #40 in acidic systems (pH 3.0–4.5). Used in gummy candies, RTD beverages, and fruit preparations.
Clarified Red Beet Concentrate (Conditiva Taproot)	65.0° Brix	8.5° Brix (Commercial Baseline)	1 part concentrate + ~6.65 parts water (~7.65-fold)	Betanin Pigments & Dietary Nitrates. Deep crimson hue and nitric oxide support. Clean-label red colorant for plant-based meats, pre-workout sports nutrition, and confectionery.

What is the fundamental difference between Juice Concentrate, NFC Juice, and Puree Concentrate?

Juice Concentrate (60°–70° Brix): Produced by mechanically extracting juice, refining the liquid through enzyme de-pectinization and fine filtration (or decanting for cloudy options), and evaporating 80% to 85% of water under vacuum. It is a highly soluble, free-flowing liquid that delivers maximum shipping and storage efficiency.
NFC Juice (Single-Strength): Cold-pressed, pasteurized, and packaged directly without ever undergoing thermal concentration or water removal. It preserves 100% of native cellular moisture and volatile aromatics, providing a fresh-squeezed profile at higher logistical weight.
Puree Concentrate (28°–36° Brix): Produced by concentrating finely finished whole fruit pulp rather than clarified juice. It retains all native insoluble dietary fibers, structural pectins, and opacity, resulting in a thick, spoonable paste rather than a clear or free-flowing liquid.

What is the functional difference between Clarified and Cloudy Juice Concentrate?

Clarified Juice Concentrate: De-pectinized with enzymes and passed through ceramic or polymeric cross-flow ultra-filtration membranes to remove all suspended plant cells, insoluble fiber, and cloud. It yields an optically transparent, free-flowing liquid that dissolves completely without sedimentation or haze formation, making it ideal for clear hard seltzers, gummy confectionery syrups, and fortified waters.
Cloudy Juice Concentrate: Concentrated without enzymatic de-pectinization or ultra-filtration, retaining native insoluble micro-pulp and colloidal suspensions. It delivers an authentic, opaque appearance, rich mouthfeel, and full-bodied fruit character, making it the preferred choice for nectars, smoothies, and citrus breakfast beverages.

How do volatile aroma recovery systems work, and how are essence included?

During thermal vacuum evaporation, volatile aromatic top notes (esters, aldehydes, terpenes) evaporate alongside the first cut of water vapor. Modern processors route this vapor into fractional distillation columns, condensing and concentrating these volatile aromatics into natural water-phase fruit essences (typically 100-fold to 500-fold strength) or cold-pressed essential oils. These fractions can be added back into the concentrate at origin (“with essence add-back”) to restore a fresh-squeezed aromatic profile, or supplied separately to allow formulators to dial in exact top-note aromatics on their packaging lines.

Do fruit juice concentrates contain added sugars or chemical preservatives?

No. Standard industrial fruit juice concentrates supplied by Brothers International are 100% derived from whole fruit. They contain zero added cane sugar, corn syrup, artificial colors, synthetic flavors, or chemical preservatives (such as sodium benzoate or potassium sorbate). The elevated Brix level (65°+ Brix) represents purely concentrated, naturally occurring fruit sugars (fructose, glucose, and sucrose). Products can be declared simply by their botanical identity (e.g., “Apple Juice Concentrate” or “Clarified Orange Juice Concentrate”).

How do processors prevent potassium bitartrate crystallization in grape juice concentrate and haze in clarified concentrates?

Grape juice naturally contains high levels of tartaric acid and potassium. During cold storage, these compounds can form insoluble potassium bitartrate crystals (“wine diamonds” or cream of tartar). Origin processors prevent this by cold stabilization: holding the concentrate at near-freezing temperatures (-2°C to 0°C) for several days, occasionally seeding with food-grade cream of tartar to induce crystallization, and filtering out the precipitated crystals before packaging. To prevent haze in other clarified concentrates, precise enzymatic de-pectinization and de-starching tests (alcohol precipitation test and iodine starch test) confirm total hydrolysis before ultra-filtration.

What are the recommended storage and transportation temperatures for juice concentrate?

Chilled Storage (0°C to 4°C / 32°F to 40°F): Recommended for light-colored clarified concentrates (such as apple, white grape, and pear) to retard non-enzymatic Maillard browning, maintain pale golden clarity, and preserve fresh flavor for 12 to 18 months.
Frozen Storage (-18°C / 0°F or lower): Recommended for high-acid citrus, dark berry, and red vegetable concentrates (e.g., orange, tart cherry, red beet) to preserve delicate anthocyanin pigments and volatile aroma profiles for 18 to 24 months. Because high soluble solids depress the freezing point, product remains a viscous liquid or soft slush, enabling fast defrosting.
Aseptic Ambient Storage (15°C to 20°C): Aseptic drums and totes maintain commercial stability for up to 12 months unopened; however, chilled storage is advised for long-term color retention.

What packaging formats are available for industrial fruit juice concentrate orders?

Brothers International supplies commercial juice concentrates in standard B2B industrial formats:

5-Gallon Pails (~50–55 lbs net): Designed for pilot plant trials, benchtop R&D, and craft manufacturing.
55-Gallon Steel or Poly Drums (~520–580 lbs net): The industrial standard, available frozen (-18°C) or aseptic with multi-layer barrier liners.
220–275 Gallon Totes / IBCs (~2,600–2,800 lbs net): Intermediate bulk containers engineered for automated batching, maximizing warehouse floor space and eliminating drum dumping labor.
Bulk Liquid Tankers (~4,000 to 5,000 Gallons): Direct sanitary food-grade tanker truck deliveries for high-volume commercial beverage bottling facilities.

Technical Specification & Formulation Support for R&D

Procurement Risk Management & Cold-Chain Importing

Navigating global fruit commodity markets requires proactive supply chain management and real-time market intelligence. Seasonal weather anomalies, shifting freight rates, and harvest yield fluctuations can impact fruit juice concentrate ingredient pricing and availability. Brothers International acts as a strategic procurement partner, offering market forecasts, crop reports, and flexible contracting structures—including multi-quarter forward contracts to lock in budget stability, as well as spot-market sourcing to fill unexpected inventory gaps.

Credit Application (Internal Form)

Clark Rasmussen — Mon, 27 Jul 2026 18:57:58 +0000

Clark Rasmussen – Brothers International

Freeze-Dried Fruit Supplier

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Global Sourcing

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Reliable, Global Fruit Sourcing

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Global Sourcing

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Using Fruit Puree Concentrate For Production