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Fruit & Vegetable Purees

Milne creates high quality 100% all natural and pure fruit purees, a pulp or paste made from the fleshy part of the fruit. The fruit is processed (heat treated and sieved) to remove the skin (and usually the seeds) of the fruit and then finished through screens to a specified consistency or smoothness.

Puree Varieties

Milne's purees are produced from a wide variety of fruit including:

Puree ProcessClick to view Puree Flow Chart

Milne produces fruit purees in NFC (Not From Concentrate) and concentrate, which are described as follows.

Puree NFC (Not From Concentrate): The fruit is processed (heat treated and sieved) to remove the skin (and usually the seeds) of the fruit and then finished through screens to a specified consistency or smoothness.

Puree Concentrate: The fruit is processed (heat treated and sieved) to remove the skin (and usually the seeds) of the fruit and then finished through screens to a specified consistency or smoothness. The solution is depectinized, filtered and evaporated under vacuum to a specified Brix level, usually folded two to seven times the original Brix value. Concentrates are favored for ease-of-use and economical storage and transport.

  • Purees usually retain the majority of a fruit’s acid, sugar and color content
  • Pulpiness depends on the screen size used in the finishing process
  • NFC (Not From Concentrate) purees are pasteurized

Puree Product Characteristics

Milne’s fruit and vegetable purees are:

  • 100% all-natural
  • Pure with no artificial color or preservatives
  • Low in calories, naturally fat-free and sodium-free
  • Brix levels can vary to customer specifications
  • Storage: frozen at –5°F or below
  • Shelf stable: minimum of three years when properly stored at 0°F in unopened containers for frozen packaging, two years for aseptic
  • Certified by WSDA, USDA, JAS, BRC and OU Kosher
  • Packaged frozen in pails, drums, totes and tank trucks or aseptic in bag-in-box, drums and totes

Puree Applications

Purees are ideal for pastry fillings, smoothies, yogurts, breakfast bars and many other applications and bring colorful fruit identity and robust taste these products. Purees also bring texture, viscosity and nutrients to foods such as:

  • Bakery: cookie and pastry fillings
  • Beverage: juices, drinks and smoothies
  • Confections: jellies, gummies, hard candy centers and chocolate centers
  • Dairy: yogurts, drinks, ice cream, sorbets, frozen novelties and desserts
  • Snack Foods: breakfast, energy and meal bars
  • Sauces: salad dressings and jams

Packaging

Milne offers a variety of non-aseptic packaging for puree concentrates and Not From Concentrate (NFC) in pails, drums, totes, and by the tank truck. Aseptic packaged products are ready-to-use – no thawing required and available in a wide variety of sizes including bag-in-box, drums and totes. Each pail or drum is labeled with lot number, product ID and Julian date of production.