Encyclopedia

In the food industry—especially in fruit processing—two important products are widely used: puree and concentrate. Although they may seem similar at first glance, they differ greatly in terms of production process, nutritional value, and applications. What is Puree? Fruit puree is made by crushing the whole fruit (after removing peels, seeds, and inedible parts). The fibrous pulp remains, and the result is a thick product that retains much of the taste, color, and texture of the fresh fruit. What is Concentrate? Fruit concentrate is made by extracting juice and then evaporating about 60–70% of the water content through controlled heating. This produces a thick, dense liquid with a longer shelf life and reduced volume.