What is blackcurrant (cassis) used for in food and beverage manufacturing?

Blackcurrant (also called cassis) is used for its intense dark-berry flavor, naturally deep purple color, and bright acidity. It is common in RTD beverages, juice blends, syrups, dairy fruit prep, confectionery, and flavor bases where strong berry identity is desired.

What bulk blackcurrant formats can you supply?

Programs commonly include blackcurrant juice concentrate (clarified or pulpy depending on application), NFC juice (chilled or frozen), blackcurrant powder (program-dependent carrier/flow properties), and frozen blackcurrant formats such as IQF fruit or blocks. Availability depends on origin, crop year, and processor program.

How do I choose between blackcurrant concentrate and NFC juice?

Concentrate is typically chosen for logistics efficiency, consistent dosing, and cost-effective fruit intensity in blends. NFC is preferred when a fresher, single-strength sensory profile is the priority and cold-chain logistics are feasible.

What specifications should I request for blackcurrant ingredients?

Most buyers specify °Brix, pH/acidity range, clarity or pulp level, color expectations, sensory profile (tartness/astringency), microbiological limits, packaging format (drums/totes/cases), storage temperature, and required certifications such as USDA Organic or Kosher (where available).

All blackcurrant formats in one page

Blackcurrant (Cassis): Bulk Ingredients

PFVN, Inc. supplies bulk blackcurrant (cassis) ingredients for food and beverage manufacturing through a network of qualified processors. This page covers common formats—Frozen, Juice Concentrate, NFC Juice, Powder—with buyer-friendly guidance on specs, applications, packaging, and documentation.

Available formats

Frozen • Concentrate • NFC • Powder

Programs

Conventional & Organic options*

Common uses

Beverage • Dairy • Bakery • Confectionery

*Availability depends on origin, crop year, specification, and processor program. Share your destination and timeline for the most accurate options.

Compare formats Specs checklist Applications

Quote-ready: Format + target °Brix + pH/acidity + clarity/pulp requirement + packaging (drum/tote/case) + annual volume + ship-to + timeline.

Blackcurrant ingredient formats: concentrate, NFC juice, powder, frozen

Blackcurrant page map

Overview Formats Specs Applications Stability notes Packaging FAQ

Blackcurrant overview (what makes cassis different)

Blackcurrant (Ribes nigrum) is prized for its intense dark-berry character, bright acidity, and naturally deep purple color. Compared with many berries, blackcurrant often delivers a stronger “cassis” identity at lower usage rates—making it popular for both flavor and color contribution in blends.

Sensory profile buyers look for

Flavor: bold cassis/black-berry notes with a distinctive dark-fruit profile
Acidity: naturally bright; helpful for lifting berry blends and balancing sweetness
Astringency/tannin: may be present; specify limits if you need a softer finish
Color: deep purple; strength depends on format, pulp level, and processing

Common blend partners

Berry systems: blueberry, raspberry, strawberry (adds depth and “black berry” realism)
Citrus lift: lemon/lime (brightens; common in lemonades and tea blends)
Botanicals: hibiscus, elderberry, black tea (premium RTD positioning)
Base fruits: apple/pear/grape (body + sweetness carrier for juice blends)

Color stability note: Dark berry color can shift with pH, heat, oxygen, and light. If color is critical, share your finished product pH and thermal process so the best program can be selected.

Choose the right blackcurrant format

Match format to your manufacturing lane (ambient vs. frozen), intensity needs, and handling constraints.

Format	Why buyers choose it	Best fit applications	Lane
Juice Concentrate	Logistics efficiency; consistent dosing; strong cassis identity and color contribution.	RTD blends, syrups, tea/lemonade bases, confectionery systems.	Ambient / Frozen (program-dependent)
NFC Juice	Single-strength profile for premium positioning; fresher sensory.	Premium juices, clean-label blends, chilled/frozen beverage bases.	Chilled / Frozen
Powder	Dry handling; easy dosing; long shelf-life; convenient in dry systems.	Instant mixes, bakery mixes, bars, snacks (program-dependent).	Ambient
Frozen	Minimal processing; strong fruit identity; flexible use for batching.	Smoothies, frozen desserts, culinary sauces/reductions.	Frozen

Format details: what to specify + how it’s used

Frozen Blackcurrant

Frozen blackcurrant supports year-round production while preserving fruit identity. Programs commonly include IQF fruit and blocks (program-dependent).

What buyers specify

Form: IQF whole, broken pieces, blocks
Defects/foreign material expectations and sorting level
Micro requirements + lot traceability
Packaging: poly-lined cases / bag-in-box; pallet configuration
Cold-chain requirements: storage and transit temperature

Typical applications

Smoothies and smoothie bases
Frozen desserts and inclusions
Sauces and reductions (sweet or savory)
Low-heat processes for fresher fruit notes

Tip: For beverage bases, specify filtration/sieving limits and whether seed/skin notes are acceptable.

Blackcurrant Juice Concentrate

Concentrate is produced by removing water from juice to increase soluble solids (°Brix). Blackcurrant concentrate is widely used in juice blends, syrups, and flavor systems where strong cassis identity and color contribution are desired.

What buyers specify

Target °Brix (program-dependent; specify a range or minimum)
Clarified vs. pulpy requirements; turbidity/pulp targets if needed
pH / titratable acidity range aligned to your finished product
Sensory: intensity, tartness, astringency limits, off-note exclusions
Micro limits and shelf-life expectation
Packaging: drums/totes; storage lane (ambient/chilled/frozen program-dependent)

Typical applications

RTD beverages, juice blends, lemonades, iced tea systems
Flavor bases and compound syrups
Confectionery: gummies, candies, fillings
Industrial blending where consistent dosing matters

Why buyers choose concentrate: efficient shipping and storage, consistent dosing, and easy standardization across multi-fruit programs.

Blackcurrant NFC Juice

NFC (Not-From-Concentrate) blackcurrant juice is typically supplied chilled or frozen to maintain a single-strength profile. NFC is selected when a fresher sensory profile is needed and cold-chain handling is feasible.

What buyers specify

Single-strength solids, pH, and acidity range
Chilled vs. frozen logistics + shelf-life target
Filtration and pulp level (clear vs. cloudy)
Micro targets aligned to your thermal process
Certifications (e.g., USDA Organic) where available

Typical applications

Premium juices and clean-label blends
RTD beverages where “fresh” matters
Dairy beverage bases and smoothie blends
Seasonal/origin programs

Tip: If you need aroma with minimal processing cues, NFC may be preferred—but plan cold-chain receiving capacity.

Blackcurrant Powder

Blackcurrant powder is used for dry handling, low water activity, and convenient dosing in powdered systems. Programs vary by carrier system, flow behavior, and color/flavor intensity—so defining performance requirements upfront is important.

What buyers specify

Carrier system (if applicable) + target flow properties
Solubility/dispersibility for instant mixes
Moisture target and micro limits
Color and flavor intensity; particle size and dust control
Packaging (lined cases/bags) and shelf-life target

Typical applications

Instant beverage mixes and dry drink sticks
Bakery mixes, bars, and inclusions
Snack and seasoning systems (sweet applications)
Functional blends (program-dependent)

Performance note: If you need “true-to-fruit” aroma vs. strong color vs. mostly flavor, say so—those goals can point to different powder programs.

Typical specifications (what to ask for)

Specs vary by format and program; this checklist helps your team align quickly.

Parameter	How it’s typically specified
Soluble solids (°Brix)	Defined per format (concentrate vs. NFC). Specify target range or minimum.
pH / acidity	Target range based on application and process; important for flavor balance and color behavior.
Clarity / pulp	Clarified vs. pulpy; turbidity/pulp targets; filtration expectations.
Color expectations	Define a practical range; share finished pH and heat process for best alignment.
Sensory profile	Intensity, tartness, astringency limits, and any off-note exclusions.
Microbiology	Limits depend on intended use (RTD, dairy, baked). Request a micro standard aligned to your process.
Certifications	USDA Organic / Kosher / others upon request (where available).
Packaging	Drums/totes for liquids; lined cases/bags for powders; frozen-rated packaging for frozen items.
Storage & shelf life	Ambient/chilled/frozen depending on program. Confirm temperature and remaining shelf life at ship.

Fastest way to quote: share format + annual volume, destination, and whether your process includes heat (pasteurization/UHT/retort/bake).

Applications

Common application paths for blackcurrant ingredients include:

Beverages: RTD juices, nectars, lemonades, tea blends, soda syrups, functional drinks
Dairy: yogurt fruit prep, drinkable yogurt, ice cream and frozen desserts
Bakery: fillings, glazes, fruit layers, breakfast items
Confectionery: gummies, candies, syrups, flavor bases
Culinary: sauces, glazes, reductions (sweet-forward or paired with savory systems)

Tip: Tell us your end product (RTD, dairy, bakery, etc.). We can recommend the best format and a buyer-friendly spec outline.

Processing & stability notes (especially for beverages)

Color behavior: Deep berry pigments can shift with pH, heat, oxygen, and light. If consistent shade is critical, share target pH and thermal process so the best program (clarified vs. pulpy; NFC vs. concentrate) can be selected.

Flavor balance: Blackcurrant is naturally intense and acidic. Defining acceptable tartness/astringency helps align the right program for your blend and sweetening system.

Crop variation: Natural variation occurs across origins and crop years. For sensory-critical launches, consider acceptable ranges and a pre-shipment approval process.

Powder performance: For instant mixes, specify dispersibility, dust control needs, and whether color or aroma is the priority.

Packaging & storage guidance

Packaging: Drums and totes are common for concentrates and NFC; powders ship in lined cases or bags; frozen programs require frozen-capable packaging and palletization.

Storage: Concentrates may ship ambient, chilled, or frozen depending on program. NFC and frozen formats generally require cold chain.

Documentation: COA and supporting quality documents are typically available. If you need USDA Organic, Kosher, allergen statements, or additional testing, mention it in your inquiry.

Traceability: Industrial programs often include lot IDs and origin information; requirements vary by supplier.

Receiving checklist: confirm temperature on arrival, sampling plan for COA verification, and your internal hold/release requirements.

Blackcurrant FAQ

Concentrate is commonly used for efficient dosing, consistent intensity, and cost-effective logistics.

Choose NFC when a single-strength, fresher sensory profile is the priority and you can support cold-chain handling.

Format, target °Brix, pH/acidity, clarified vs. pulpy, packaging, annual volume, ship-to, lane (ambient/chilled/frozen), and timeline.

Related products

If you’re building blends or multi-fruit programs, these are commonly sourced alongside blackcurrant:

Elderberry Blueberry Raspberry Lemon Lime Apple