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All Blood Orange formats in one page

Blood Orange: Bulk Ingredients

PFVN, Inc. supplies bulk blood orange ingredients for food and beverage manufacturing through a network of established processors. This page covers common formats—Cells (Pulp), Frozen, Juice Concentrate, NFC Juice, Powder—with practical guidance on specifications, applications, packaging, and documentation.

Available formats
Cells • Frozen • Concentrate • NFC • Powder
Programs
Conventional & Organic options*
Best for
Beverage • Dairy • Bakery • Culinary

*Availability depends on origin, crop year, and processor program. Blood orange is naturally variable—share your target color and flavor profile for best matching.

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

Blood orange ingredient formats: cells, concentrate, NFC juice, powder, frozen

Blood orange overview (flavor, color, and what buyers should know)

Blood orange is a premium citrus ingredient known for a distinctive berry-citrus aroma and a naturally ruby to red hue. Color and flavor can vary by variety (e.g., Moro, Tarocco, Sanguinello), origin, and crop year.

What it contributes in formulation

  • Flavor: orange base with deeper berry-like top notes and a “premium citrus” character
  • Acidity balance: strong fit for lemonades, sparkling waters, and functional citrus systems
  • Color: natural pink/red shades (format- and process-dependent)
  • Texture: citrus cells/pulp add authentic mouthfeel and visual cues in beverages and desserts

Important performance notes

  • Color variability: set acceptable ranges; consider pre-shipment color approval for premium SKUs
  • Process sensitivity: heat, oxygen, and light can reduce color intensity over time
  • Pulp management: cells improve authenticity but require suspension strategy in RTDs
  • Labeling: align naming (blood orange / blood orange juice concentrate / blood orange pulp) with your market

Buyer tip: If “ruby color” is a key selling point, include your target pH, thermal process (pasteurization/UHT/hot-fill), and shelf-life goals in your inquiry to match the right program.

Choose the right blood orange format

Match format to your manufacturing lane (ambient vs. frozen), desired texture, and color-performance needs.

Format Why buyers choose it Best fit applications Lane
Cells (Pulp) Authentic texture + visible cues; adds premium “with pulp” identity. RTD citrus beverages, premium juice systems, dessert inclusions. Chilled / Frozen (program-dependent)
Juice Concentrate Logistics efficiency; consistent dosing; scalable beverage base production. RTD bases, syrups, compound blends, sparkling citrus systems. Ambient / Frozen (program-dependent)
NFC Juice Fresher single-strength sensory profile; premium positioning. Premium juices, clean-label blends, chilled/frozen bases. Chilled / Frozen
Powder Dry handling; long shelf-life; easy dosing in low-moisture systems. Instant mixes, bakery, inclusions, dry blends. Ambient
Frozen Preserves fresh character; flexible batching for seasonal programs. Premium bases, sorbets, culinary sauces/reductions. Frozen

Available formats

Blood Orange Cells (Citrus Pulp)

Citrus cells (also called pulp) are used to add authentic texture and visual appeal in RTDs, fruit preparations, and dessert toppings. Cells are typically supplied in a carrier (juice or syrup) with defined solids and acidity.

What buyers specify

  • Cell size / cut spec and target appearance
  • % cells (cell content) and consistency across lots
  • Carrier medium: juice vs. syrup, plus target °Brix and acidity
  • Suspension behavior in the finished beverage (settling tolerance)
  • Thermal process compatibility (pasteurization/UHT/hot-fill) and micro limits
  • Packaging and storage conditions (chilled/frozen program-dependent)

Typical applications

  • RTD lemonades, citrus teas, sparkling beverages
  • Premium “with pulp” juice systems
  • Fruit preparations for dairy and desserts
  • Toppings, inclusions, and layered products

Formulation tip: If you need cells to stay suspended, share viscosity target, pack size, and whether you use stabilizers. Suspension is system-dependent.

Frozen Blood Orange

Frozen formats help preserve fresh citrus character and provide production flexibility. Depending on the program, frozen options may include frozen juice packs, blocks, or other frozen ingredients aligned to processing needs.

What buyers specify

  • Form: frozen juice packs, blocks, or other program-defined formats
  • Cold-chain requirements (storage and transit temperature)
  • Micro specs and lot traceability
  • Packaging and pallet configuration

Typical applications

  • Premium beverage bases
  • Frozen desserts and sorbets
  • Culinary sauces and reductions
  • Low-heat processes to retain fresh notes

Blood Orange Juice Concentrate

Blood orange concentrate is produced by removing water from juice to increase soluble solids (°Brix). It is commonly selected for logistics efficiency, consistent dosing, and scalable beverage base production.

What buyers specify

  • Target °Brix (concentration level depends on program)
  • Acidity / pH range aligned to your formula
  • Color expectation and acceptable range (natural variability exists)
  • Clarified vs. with controlled pulp; any turbidity targets
  • Micro limits and shelf-life expectations
  • Packaging: drums/totes; storage (ambient/chilled/frozen program-dependent)

Typical applications

  • RTD beverages, lemonades, and sparkling citrus bases
  • Syrups, flavor bases, and compound concentrates
  • Blends (blood orange + passion fruit, grape, berry)
  • Fermentation adjuncts (where appropriate)

Color note: If your label relies on a red hue, specify target pH and thermal process. Color performance can differ by program and handling.

Blood Orange NFC Juice

NFC (Not-From-Concentrate) blood orange juice is typically supplied chilled or frozen to preserve a more fresh, single-strength profile. NFC is often selected for premium positioning and clean-label formulations.

What buyers specify

  • Single-strength solids and acidity/pH range
  • Chilled vs. frozen logistics and shelf-life target
  • Pulp level / filtration approach
  • Micro targets aligned to your heat process
  • Certifications (e.g., USDA Organic) where available

Typical applications

  • Premium juices and sparkling beverages
  • Clean-label blends and seasonal programs
  • Dairy beverage bases and smoothie systems
  • Culinary citrus systems

Tip: NFC typically delivers a fresher aroma than concentrate, but requires cold-chain planning at receiving and storage.

Blood Orange Powder

Blood orange powder supports dry handling and long shelf life in low-moisture systems. Programs vary by carrier system, flow properties, and aroma retention—define performance requirements for your end use.

What buyers specify

  • Carrier system (if applicable) and target flow behavior
  • Solubility/dispersibility for instant mixes
  • Flavor intensity (citrus top notes) and color expectations
  • Moisture target and micro limits
  • Packaging (lined cases/bags) and shelf-life target

Typical applications

  • Instant beverage mixes and dry sticks
  • Bakery mixes, icings, fillings, and inclusions
  • Seasoning systems (sweet-forward applications)
  • Functional blends (program-dependent)

Performance note: If you need bright “fresh peel” aroma in a powder, specify that goal—powder programs can trade off aroma vs. flow and stability.

Typical specifications (what to ask for)

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

ParameterHow it’s typically specified
Soluble solids (°Brix) Set per format (concentrate vs. NFC vs. cells-in-carrier). Define targets or acceptable ranges.
pH / acidity Target range based on application and process; important for flavor balance and color behavior.
Color / sensory profile Define desired shade/intensity and sensory notes (citrus top notes, bitterness limits, clean finish).
Pulp / cell spec Cell size/cut, % cells, suspension behavior, and carrier medium (juice/syrup) requirements.
Microbiology Limits per program and intended use (RTD, dairy, baked). Align to your thermal process.
Certifications USDA Organic / Kosher / others upon request (where available).
Packaging Drums/totes for liquids and cells; lined cases/bags for powders; frozen packs for frozen items.
Storage Ambient/chilled/frozen depending on program; confirm shelf life and handling temperatures.

Practical note: Because blood orange varies naturally, buyers often use a color range (rather than a single point) and approve against a retained reference.

Applications

Common application paths for blood orange ingredients include:

  • Beverages: RTD juices, lemonades, sparkling waters, soda bases, functional citrus drinks
  • Dairy: yogurt preparations, drinkable yogurt, sorbets and frozen desserts
  • Bakery: fillings, glazes, icings, fruit layers, breakfast items
  • Confectionery: gummies, candies, syrups, flavor bases
  • Culinary: sauces, marinades, dressings, reductions (sweet-forward or paired with savory)
  • Fermentation: cider/seltzer/wine adjuncts where applicable

Tip: Tell us your end product and process (pasteurized RTD, hot-fill, UHT, frozen). We’ll recommend format and a buyer-friendly spec outline.

Packaging & storage guidance

Packaging: Drums and totes are common for concentrates, NFC, and cells/pulp; 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, frozen, and many pulp/cell programs require cold chain.

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

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

Receiving checklist: verify temperature on arrival, confirm packaging integrity, sample per your QA plan, and hold/release against COA.

Related products

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

Orange Grapefruit Lemon Passion Fruit Concord Grape Strawberry