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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.
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| Feature | Puree | Concentrate |
|---|---|---|
| Production | Mashing the fruit | Juice extraction + water removal |
| Texture | Thick and fibrous | Thick liquid, no fiber |
| Taste and Color | Close to fresh | May slightly change |
| Nutritional Value | Retains fiber and vitamins | May lose some nutrients |
| Shelf Life | Shorter | Longer |
| Volume | Larger | Smaller, easier to ship |
| Applications | Baby food, desserts, sauces | Juices, beverages, jams |
Common Uses
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Puree: Ideal for baby food, smoothies, ice creams, soups, sauces, and baked goods.
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Concentrate: Used for juice manufacturing, soda, jam, and suitable for export due to lower volume.
Conclusion
Puree preserves the natural properties of fruit, while concentrate is a cost-effective solution for large-scale production and long-term storage. The choice depends on the final product and production goals.
