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Comparing Fruit Forms

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Photo by Aubrie LeGault

Comparison Whole Fruit Oregon Fruit Products Aseptic Purees Dried/Powdered Fruit Fruit Flavors or Extracts
Flavor Fresh and characteristic fruit flavor at its best, may have less fruit flavor imparted unless macerated Pure fruit with clean, strong aromatics, full cell open to impart all fruit flavor and aromatics Cooking/dehydration changes flavor completely, loss of aromatic flavors and characteristic fruit notes Control flavor impact by selecting best flavors, usually less than natural flavor
Microbial High potential for wild or uncontrolled yeast Aseptic packaging for shelf stability Potential for cross contamination – nonaseptic pack carries some risk of microbial load Potential for cross contamination – nonaseptic pack carries some risk of microbial load
Labeling Positive consumer reaction to clean label Positive consumer reaction to clean label Negative consumer response Negative consumer response with natural or artificial flavors or even extracts
Storage Refrigerated or frozen Shelf stable Shelf stable Shelf stable
Application Significant preparation and waste No waste, no preparation, ready when needed No waste, no preparation No waste, no preparation
Accessibility Seasonal – very limited availability unless frozen Year round availability Year round availability Year round availability