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.

Brothers International is proud to offer various fruit juices and concentrates as USDA Organic certified.

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.”

Available from Brothers International, Banana fruit products: banana concentrate, banana essences, banana IQF, banana juice and banana puree.
Brothers International is your mangosteen puree concentrate and mangosteen puree supplier.
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.

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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.