Applications-first knowledge base

PFVN Academy

PFVN Academy is a practical library for R&D, formulation, and procurement teams using fruit & vegetable juice concentrates, aseptic purees, and NFC juices. Topics are distributed across major industrial use cases—from beverages and brewing to baby food, dairy, sauces, nutraceuticals, pharmaceuticals, and pet food.

Each guide will be written for real production environments: target specifications (°Brix, acidity/pH), dilution and solids, process compatibility (HTST, hot-fill, carbonation, freezing), sensory expectations, stability notes, packaging formats (drum, tote, bag-in-box), and procurement documentation (COA, micro, allergen, country of origin).

Articles

100

Coverage

Food • Beverage • Nutraceutical

Formats

Concentrate • Puree • NFC

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PFVN Academy: industrial application guides for juice concentrates, aseptic purees, and NFC juices

What you’ll find in every Academy guide

Written for manufacturers who need repeatable performance and procurement-ready specifications.

Typical °Brix/solids, acidity and pH considerations, sensory profile, color behavior, and what to confirm on COA and micro.

When concentrate vs. puree vs. NFC makes sense (and why), including storage, handling, and yield considerations.

Notes for carbonation, fermentation, heat treatment, freezing, shear, and common stability risks by application.

Packaging formats, storage recommendations, lead times, and documentation typically requested by QA and regulatory teams.

If you share your application and target specs (°Brix, acidity/pH, packaging, volume, destination), we can recommend the best format and sourcing route.

100 industrial application articles

This roadmap is intentionally distributed across many industries so buyers and formulators can quickly find the right use case.

Quick jump: Beverages • Dairy • Bakery & confectionery • Sauces & savory • Brewing & fermentation • Spirits & RTD cocktails • Baby food • Nutraceuticals & pharma • Pet food • Frozen & desserts • Specs & procurement

Beverages (Juice, soft drinks, functional, tea, coffee) — Topics 001–012

#	Topic
001	Choosing Concentrate vs. Puree vs. NFC for Beverage Formulations (Yield, Cost, Label)
002	Citrus Beverage Systems: Lemon, Lime & Orange (Concentrate + NFC Blending)
003	Berry Beverages: Flavor & Color with Blueberry, Blackcurrant, Elderberry & Açaí (All Formats)
004	Tropical Beverage Bases: Mango, Passion Fruit, Guava & Pineapple (Concentrate/Puree/NFC)
005	Juice Drinks & Nectars: Building Mouthfeel with Aseptic Purees (Apple, Pear, Peach)
006	Low-Sugar Beverage Formulation: High-Acid Fruits (Cranberry, Pomegranate, Sour Cherry)
007	RTD Tea + Fruit: Using NFC Juices and Purees for Aroma, Haze & Stability
008	Coffee & Cold Brew: Fruit Concentrates for Flavor Modulation (Citrus, Berry, Stone Fruit)
009	Sports & Functional Drinks: Electrolyte-Friendly Fruit Systems (Citrus, Watermelon, Berry)
010	Clean-Label Syrups for Dispensers & Soda Fountains (From Juice Concentrates)
011	Flavor Standardization: Managing Seasonal Variability in Concentrates, Purees & NFC
012	Aseptic vs. Frozen Fruit Ingredients for Beverage Plants (Handling, Storage, Risk)

Carbonated & sparkling beverages — Topics 013–020

#	Topic
013	Carbonation & Acidity: How Fruit Concentrates Behave in Sparkling Drinks
014	Craft Soda Flavor Systems: Citrus, Berry & Tropical Using Juice Concentrates
015	Sparkling Water Flavoring with NFC Citrus (Aroma Retention & Haze Management)
016	Pomegranate & Blackcurrant Sparkling Beverages: Color Stability Guide
017	Ginger + Fruit Combinations Using Lemon/Lime/Apple Concentrates (Balancing & Bite)
018	Vegetable-Forward Sparkling Blends: Orange-Carrot, Beet-Apple & Cucumber-Lime
019	Carbonated Lemonades & Limeades: Concentrate vs. NFC (Cost, Aroma, Shelf Life)
020	Shelf Stability for Carbonated Fruit Drinks: Pasteurization, Hot-Fill & Micro Risk

Dairy (yogurt, drinkable yogurt, ice cream, milk drinks) — Topics 021–028

#	Topic
021	Fruit Preps for Yogurt: Using Aseptic Purees + Concentrates (Strawberry, Peach, Mango)
022	Drinkable Yogurt & Lassi: Mango, Berry & Citrus Systems (Puree vs. NFC)
023	Dairy Acid Balance: How Fruit Acidity Affects Protein Stability (Citrus, Berry, Pomegranate)
024	Ice Cream & Gelato Ripples from Concentrates and Aseptic Purees (Raspberry, Lemon, Passion Fruit)
025	Flavored Milk & Protein Shakes: Banana/Strawberry Systems (Viscosity & Flavor)
026	Frozen Yogurt & Soft Serve: Fruit Systems with NFC + Purees (Blueberry, Mango, Cherry)
027	Dairy Dessert Toppings: Fruit Sauces from Puree/Concentrate (Strawberry, Blueberry, Caramel-Apple)
028	Shelf Life & Micro for Fruit-in-Dairy: Aseptic vs. Cold-Chain Strategies

Bakery & confectionery — Topics 029–036

#	Topic
029	Fruit Fillings for Bakery: Apple, Pear & Berry Purees (Baking Stability)
030	Pastry Glazes & Icings: Using Citrus Concentrates and NFC (Lemon, Orange)
031	Jams & Preserves from Concentrates/Purees: °Brix and Pectin Control
032	Fruit Gummies & Chews: Using Berry and Tropical Concentrates (Flavor, Acid, Color)
033	Fruit Marshmallows & Foams: NFC vs. Concentrate for Aroma Retention
034	Baked Goods Flavoring with Fruit Concentrates (Stone Fruit & Citrus)
035	Chocolate + Fruit Pairings: Raspberry, Orange & Passion Fruit (Concentrate/Puree)
036	Sugar Reduction in Bakery: Using Apple & Grape Juice Concentrates as Sweeteners

Sauces, marinades & savory — Topics 037–044

#	Topic
037	BBQ Sauces & Glazes: Apple, Pineapple & Tamarind Concentrates (Sweet-Sour Balance)
038	Sweet & Sour Sauces: Pineapple, Mango & Orange (Concentrate/Puree)
039	Tomato Sauces: Boosting °Brix with Tomato Concentrate/Puree (Color, Viscosity)
040	Berry Balsamic & Pomegranate Reductions for Foodservice Sauces (Concentrates)
041	Citrus Marinades: Lemon/Lime/Orange NFC vs. Concentrate (Aroma & Shelf Life)
042	Chutneys & Relishes: Mango, Apple & Peach Purees (Texture & Heat Processing)
043	Savory Vegetable Blends: Beet, Carrot, Celery & Cucumber in Sauces and Dressings
044	Fruit-Based Salad Dressings: Raspberry, Lemon & Orange (Emulsion Stability)

Brewing & fermentation (beer, cider, kombucha, vinegar) — Topics 045–052

#	Topic
045	Brewing with Aseptic Fruit Purees: Process Guide for Brewers (Sanitation, Dosage, Timing)
046	Sour Beer & Kettle Sours: Raspberry, Cherry & Passion Fruit Purees (Color & Aroma)
047	Hard Cider Formulation: Apple Concentrate vs. NFC (°Brix Control & Fermentation)
048	Hard Seltzer & Fermented Fruit Bases: Using Concentrates and NFC (Flavor Strategy)
049	Kombucha Fruit Flavoring: Citrus, Berry & Tropical Ingredients (Stability & Refermentation)
050	Fruit Vinegars & Shrubs: Apple, Pomegranate & Berry Concentrates (Acid + Aroma)
051	Wine & Mead Fruit Additions: Using Aseptic Purees and Concentrates (Fermentation Behavior)
052	Haze & Clarity in Fermented Fruit Beverages: Pectin/Protein Management

Spirits & RTD cocktails — Topics 053–060

#	Topic
053	Fruit for RTD Cocktails: Concentrate vs. Puree vs. NFC (Shelf Stability & Flavor)
054	Citrus Program for Distilleries: Lemon/Lime/Orange for Sours, Spritz & Mixers
055	Tropical Mixers for Spirits: Passion Fruit, Mango, Pineapple & Guava (All Formats)
056	Berry & Pomegranate Cocktail Bases: Color and Clarity in Alcoholic Systems
057	Frozen Cocktail & Slush Bases Using Purees and Concentrates (Viscosity Control)
058	Fruit Cordials & Liqueur Bases Using Concentrates and NFC (Aroma Retention)
059	Alcoholic Sugar/Acid Balance: Building Palatable Fruit Systems (Citrus + Berry + Tropical)
060	Aseptic Fruit Purees for Bar Programs (Consistency, Waste Reduction, Back-of-House)

Baby food & early-life nutrition — Topics 061–068

#	Topic
061	Baby Food Fruit Purees: Apple, Pear, Banana & Peach (Specs, Texture, Micro)
062	Vegetable + Fruit Baby Puree Blends: Carrot/Sweet Potato + Apple (Taste & Stability)
063	Aseptic vs. Frozen Purees for Baby Food Manufacturing (Risk, Logistics, Consistency)
064	Pouch Filling: How Puree Viscosity & Particle Size Affect Line Performance
065	Clean-Label Baby Snack Gels & Fruit Bars Using Purees + Concentrates
066	Fortified Fruit Bases: Stability with Citrus + Apple (Minerals/Vitamins)
067	Allergen & Micro Documentation for Baby Food Ingredient Approvals (What QA Requests)
068	Organic Baby Food Ingredients: Purees & Juices (Documentation & Traceability)

Nutraceuticals & pharma-adjacent applications — Topics 069–076

#	Topic
069	Nutraceutical Beverage Bases: Acerola, Elderberry & Pomegranate (Concentrate/NFC)
070	Gummy Supplements: Fruit Systems for Taste Masking and Acid Control
071	Syrups & Shot Products: High-°Brix Concentrates and Aseptic Purees (Viscosity & Dose)
072	Fruit as Excipient/Flavor Vehicle in Oral Liquids (Label-Friendly Sweetness)
073	pH-Sensitive Colors: Anthocyanins in Berry & Purple Vegetable Ingredients
074	Aseptic Purees for Medical & Nutrition Products: Why Specs and Micro Matter
075	Supply Chain & Documentation for Regulated Formulations (COA, Micro, Traceability)
076	High-Acid Fruit Concentrates in Preblends (Tablets/Powders): Handling & Processing

Pet food & animal nutrition — Topics 077–084

#	Topic
077	Fruit & Vegetable Ingredients in Pet Food: Where They Fit (Fiber, Palatability, Label)
078	Pet Treat Gels & Soft Chews Using Apple, Pumpkin & Berry Purees
079	Pumpkin & Sweet Potato Purees for Pet Food (Texture & Digestibility)
080	Fruit Inclusions in Pet Kibble: Coating, Extrusion & Processing Considerations
081	Pet Food Documentation: Country of Origin, Allergen Statements and COA Essentials
082	Fermented Fruit Ingredients in Animal Nutrition: Use Cases and Practical Limits
083	Wet Pet Food Sauces & Gravies Using Fruit/Vegetable Concentrates (Palatability)
084	Storage & Shelf Life for Aseptic Purees in Pet Food Plants (HACCP-Friendly Handling)

Frozen, desserts & foodservice bases — Topics 085–092

#	Topic
085	Sorbet & Fruit Ice Bases: Lemon, Mango, Berry & Passion Fruit (All Formats)
086	Smoothie Shop Bases: Aseptic Purees vs. Frozen Purees vs. NFC (Cost & Waste)
087	Fruit Toppings for Waffles/Pancakes & Desserts (From Concentrates + Purees)
088	Frozen Fruit Blends for CPG: How to Specify °Brix, Piece Size and Process Compatibility
089	Soft Serve Swirl/Variegate Using Berry & Citrus Concentrates (Color & Freeze-Thaw)
090	Fruit Bases for Granita & Slush: Using High-°Brix Concentrates (Crystallization Control)
091	Aseptic Fruit Purees for Foodservice: Back-of-House Consistency and Labor Savings
092	Freeze-Thaw Stability: Pectin and Solids Behavior in Purees and Fruit Systems

Specs, compliance & procurement playbooks — Topics 093–100

#	Topic
093	How to Read a COA for Juice Concentrates, Purees & NFC Juices (What to Check)
094	Micro Specs for Aseptic Purees and Juices: What Buyers Should Ask
095	°Brix, Acid & pH: How to Specify Fruit Ingredients for Consistent Batches
096	Packaging Options: Drums, Totes and Bag-in-Box for Fruit Ingredients
097	Shelf Life & Storage: Concentrates, Purees & NFC (Ambient vs. Frozen vs. Chilled)
098	Allergen Statements & Cross-Contact in Fruit/Vegetable Ingredients (Buyer Checklist)
099	Country of Origin, Traceability and Lot Coding for Bulk Fruit Ingredients
100	Spec Sheet Template for Fruit Ingredients (°Brix, Acid/pH, Micro, Pack, Claims)

Want a topic prioritized for your category (beverages, brewing, dairy, sauces, baby food, nutraceutical, pet food)? Send your application + target specs via Request a Quote.