Purée and blend processors often start with IQF fruit, then turn it into purées, bases, and sauces that serve multiple downstream customers. For them, consistency and cost per unit of fruit solids are critical.
Why start from IQF instead of fresh
Using IQF fruit as a raw material gives purée processors:
- Year round access to the same origin and variety
- Easier storage and handling at frozen temperatures
- Less dependence on variable fresh markets
Because IQF fruit is already washed and cut, processing lines can be simpler and more predictable.
Optimizing the IQF to purée chain
To optimize this chain:
- Choose IQF fruit with a brix and variety that fit your purée spec
- Work with suppliers on cost effective pack formats, for example bulk totes
- Use multi origin sourcing to protect against crop failures
Well designed IQF sourcing lets purée and blend processors offer stable quality and pricing to their US customer base.