Dairy applications impose specific constraints that go beyond simply supplying a fruit puree: thermal stability, fermentation behaviour, compatibility with dairy proteins and microbiological control. Here are the technical criteria that yogurt, fresh cheese and dairy dessert formulators assess before qualifying a supplier.
In a stirred yogurt or a fruit-flavoured fromage blanc, the puree is not simply a flavouring. It affects the final texture, the sugar/acidity balance, microbiological stability and shelf life.
A Brix deviation, an unanticipated pH, or poorly controlled initial microbial load can complicate process validation or shorten shelf life.
Large dairy groups and private label brands work with precise specifications and demanding supplier qualification protocols. An organic fruit puree intended for this sector must meet several requirements simultaneously.
Brix measures the total soluble solids content of the puree. In a dairy application, it influences dosage, perceived sweetness and the viscosity of the final preparation.
Purees can be incorporated pre-fermentation, when mixed into the dairy base after pasteurisation but before starter culture inoculation, or post-fermentation, when added after fermentation on the filling line. Each incorporation mode imposes different constraints, particularly on viscosity, thermal stability and pectin behaviour.
The pH of a fruit puree can affect starter culture activity and dairy protein stability. It should therefore be assessed alongside the intended dosage and incorporation process.
According to product specifications, pH varies depending on the fruit, variety, harvest and concentration level. Guaranteed values are specified in the technical data sheet for each reference.
Pilot trials remain recommended before any industrial validation, to verify the puree's compatibility with the recipe, starter cultures and manufacturing process.
For fresh dairy applications, the puree's initial microbial flora must be compatible with the targeted shelf life and the pasteurisation scale used.
Documented aseptic treatment — specifying temperature and treatment duration — along with batch-by-batch microbial load monitoring, are among the requirements a dairy buyer may request before qualifying a supplier.
• 120 ha of certified organic PGI Agen orchards, with traceability documented down to the producer and harvest campaign, following a protocol adapted to each client’s specifications.
• Organic PGI Agen prune purees available in 24° and 32° Brix.
• A technical data sheet for every reference, specifying guaranteed Brix and pH range, with batch-level results available on request.
• Organic and IFS Food certification for the production site.
• Custom formulation co-development, including Brix adjustment and packaging format adaptation.
Other organic French fruit purees are also available:
apricot from Occitanie,
peach and nectarine from Occitanie,
kiwi from Nouvelle-Aquitaine,
blueberry from Nouvelle-Aquitaine,
raspberry from Nouvelle-Aquitaine,
apple from Nouvelle-Aquitaine,
blackcurrant from Bourgogne,
pear from Provence,
plum from Gironde.
Our purees are available in 220 or 230 kg aseptic drums, as well as 20 kg bag-in-box, depending on the reference.
For brands positioned on clean label and transparency, French origin allows local or regional sourcing to be highlighted on the label. It is also an element increasingly scrutinised in CSR approaches and audits conducted by retail chains.
Are you formulating a yogurt, fresh cheese or dairy dessert and want to evaluate our organic French fruit purees?
