Specs, Compliance & Procurement • Topic 100

Spec Sheet Template for Fruit Ingredients (°Brix, Acid/pH, Micro, Pack, Claims)

A good spec sheet does two jobs at once: it tells suppliers what you will accept, and it tells your plant how to control performance. In bulk fruit and vegetable ingredients—juice concentrates, aseptic purees, NFC juices, and frozen formats— incomplete specs are a hidden cost driver. They lead to mismatched packaging, inconsistent °Brix/acid balance, micro holds, document chasing, and last-minute formulation adjustments on the production floor. This guide provides a practical spec sheet template you can adapt to your program, plus procurement language that prevents “technically correct but operationally wrong” shipments.

If you want background on the key analytical specs, see Topic 095. For COA workflow, see Topic 093. For micro expectations, see Topic 094. For packaging formats, see Topic 096.

How to use this template

Don’t try to make a “perfect” spec on day one. The fastest path is: define what production truly needs for consistent output, define what QA needs for approval and audit readiness, and define what procurement needs for predictable supply. Start with a workable range and tighten it when you understand variability. Use supplier COAs to learn the normal distribution (seasonality), then set tolerances that balance consistency with supply flexibility. If you are new to format selection, review Topic 001.

Section A — Product identity

This section prevents mix-ups. Include:
Product name: e.g., “Apple Juice Concentrate” or “Mango Aseptic Puree”
Format: Concentrate / Aseptic Puree / NFC / Frozen
Intended use: beverage, dairy prep, sauce base, frozen dessert, etc. (helps suppliers recommend the right spec)
Ingredient statement: 100% fruit/vegetable, no added sugar (or specify if allowed)
Processing description: aseptic, pasteurized, clarified, etc.
Country of origin definition: grown in vs processed in (if required)

Section B — Key analytical specifications

This is where most consistency problems are solved. Typical fields include:

°Brix (or total soluble solids): target range; specify test temperature/method if needed
Titratable acidity (TA): target range; specify reporting basis (as citric acid, malic acid, etc. as your program requires)
pH: target range; include measurement method expectations
Ratio (optional): °Brix/TA when sensory balance is critical (common in beverages)

For purees:
Viscosity (if relevant): define method and temperature; or define a practical “pumpability” window
Particle/seed content: sieve profile, maximum particle size, or “seedless” requirement

If you’re unsure which numbers matter most for your category, use Topic 095 as a guide to prioritize what to control and what to monitor.

Section C — Sensory and physical expectations

Sensory specs are often overlooked because they feel subjective. But industrial programs can define practical sensory requirements:
Flavor profile: reference description (“clean apple,” “no cooked note,” “typical of variety”)
Off-notes: define unacceptable notes (fermented, musty, smoky, sulfur)
Color: define acceptable range or reference (especially for berry/pomegranate systems)
Clarity/turbidity: for clarified concentrates vs cloudy juices
Separation behavior: if puree separation is acceptable, define remixing requirements

If your program is highly color-sensitive (anthocyanins), see Topic 073.

Section D — Microbiological requirements

Micro is both a food safety control and a shelf-life control. A procurement-friendly micro section includes:
Required tests: e.g., total plate count, yeast/mold, coliforms/E. coli, pathogens where relevant
Limits: define “max” values and “not detected” expectations
Test frequency: every lot vs periodic; clarify expectations for aseptic products
Lab and method: whether third-party lab results are acceptable/required

Avoid vague language like “micro must be acceptable.” Define what “acceptable” means so your receiving team can release product confidently.

Section E — Packaging, net weight, and fitments

Packaging must match your plant’s equipment. Include:
Packaging type: drum / tote (IBC) / bag-in-box
Net weight per unit: and tolerance
Liner requirements: if applicable (acid compatibility, barrier needs)
Fitment/outlet spec: critical for bag-in-box and totes (avoid mismatch at receiving)
Palletization: units per pallet, max stack height, any corner board requirements
Labeling: product name, lot code, storage condition, net weight

If your team has had unloading failures or yield loss due to packaging, do not leave this section vague.

Section F — Storage, shelf life, and open-life

Shelf life must match your storage reality. Include:
Storage condition: ambient / chilled / frozen
Unopened shelf life: in months, plus any temperature assumptions
Open-life guidance: use-within after opening; storage temperature after opening
Freeze-thaw restrictions: if product is frozen or may be frozen

If you operate in mixed environments (some sites frozen, some ambient), note that in the spec so suppliers don’t assume one mode.

Section G — Allergen, cross-contact, and certifications

Even fruit ingredients need allergen and cross-contact documentation in many approval systems. Include:
Allergen statement required: signed and dated
Cross-contact disclosure: shared facility / shared equipment details
Certifications: USDA Organic, Kosher, etc. (state “required” vs “available upon request”)
Change notification: supplier must notify if allergen handling or certification status changes

If your finished product claims depend on these documents, treat them as gating requirements, not “nice to have.”

Section H — Traceability and documentation requirements

Define the required document set and how it must link to the shipped lot:
COA required per lot: and the fields that must be included (°Brix, TA, pH, etc.)
Micro report: per lot or per defined frequency
Country of origin statement: definition and validity period
Lot coding requirements: readable on each unit and on pallet labels
Change control: supplier must notify buyer before changes to process, origin, or packaging

This section is what makes audits and recalls manageable.

Related reading: Topic 099 • Topic 093

PO language: simple lines that prevent common failures

Add short, clear lines to purchase documents:
“Ship in agreed packaging format only (drum/tote/BIB) with specified fitment.”
“Each unit must display readable lot code matching COA.”
“COA (and micro report if required) must be provided with shipment and reference shipped lot.”
“Supplier must notify buyer of changes to COO, processing location, packaging, or allergen handling.”
“Storage condition at ship must match spec (ambient/chilled/frozen).”

These lines reduce receiving holds and make supplier performance measurable.

Next steps

If you share your application, target specs, storage capability, packaging preference, destination market, and any customer approval requirements, PFVN can help you draft a spec sheet that is tight where it must be, flexible where it can be, and aligned with real supplier capability. Use Request a Quote or visit Contact. You can also browse Products and Bulk Juice Concentrates.

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