Seasonal Chart

Industry Terms

Puree Concentrate

Pulp or paste is made from the fleshy part of fruit which is heat treated and sieved to remove the skin and seeds. It is then finished through screens to specified consistency or smoothness. The concentrated puree is then de-pectinated and evaporated under a vacuum to a standardized Brix level.

Rich in colour and texture they can be used in multiple applications-

  • Beverages-Juices, drinks, smoothies, sorbets.
  • Sauces-Salad dressings, Jams.
  • Confectionaries-Hard candies, Gummies.
  • Dairy-Yoghurt, desserts, ice –creams.
  • Bakery-Pastry, cookie fillings, Toppings.
  • Soups

Pulp

It is the soft, juicy, edible flesh that is contained within the outer skin or peel that covers a fruit or vegetable. The pulp can also be used to describe a purée made from cooked or uncooked fruit and vegetables.
It is the substance that remains after all the juices have been removed. The pulp of the fruit is a common ingredient that is added to food and beverages as they are manufactured. They’re primarily used in the baked goods and confectionery industries, and for fruit preparations and coatings.

Brix

A measure of the density of a solution is expressed in degrees Brix.
It measures the concentration of sucrose by percent mass in a liquid.

Density

The thickness of the composition of an item is measured by the specific gravity at a specified brix level and temperature.

pH

The term “pH” is a measure of acidity; the lower its value, the more acid the food. The equipment used for determining pH was generally pH meters.
Some liquids, like lemon juice, lime juice, and vinegar, are used as acidifiers, to help lower the pH of foods to increase safety.

Acidified

A low-acid food to which acid(s) or acid food(s) are added, and which has a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85.

Organic Product

Organic products are grown under a system of agriculture without the use of chemical fertilizers and pesticides with an environmentally and socially responsible approach. This is a method of farming that works at grass root level preserving the reproductive and regenerative capacity of the soil, good plant nutrition, and sound soil management, producing nutritious food rich in vitality, and resistant to diseases.

Aseptic

Without contamination by micro-organisms, i.e. sterile.
Aseptic Packaging
A system wherein the food product and the container are sterilized separately and the containers are filled and sealed in a sterile environment.

Quality Assurance

A planned system of activities whose purpose is to assure that the quality control program is effective.

Audit

Systematic and functionally independent examination to determine whether activities and related results comply with planned objectives.