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Bulk kiwi formats for manufacturing

Kiwi Ingredients (Bulk)

Source bulk kiwi ingredients for food and beverage manufacturing through PFVN, Inc.’s network of established processors. This page summarizes key options—Juice Concentrate, Puree, Powder, and Frozen— with buyer-ready guidance on specifications, applications, packaging, and quality documentation.

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

*Availability depends on origin, crop year, specification, and processor program. Ask us what’s currently available for your destination and timeline.

Fast scoping: For kiwi programs, align early on °Brix/solids + acidity and whether you need seedless/low particle puree for smooth texture-driven applications.

Bulk kiwi ingredient formats: concentrate, puree, powder, frozen

Kiwi page map

Overview Formats Specs Applications Stability notes Packaging FAQ

Kiwi ingredient overview

Kiwi (Actinidia deliciosa / Actinidia chinensis) delivers a recognizable bright, tangy profile with tropical-green notes and a fresh acidity that works well in beverages and dairy systems. In formulation, kiwi can provide:

  • Flavor: tart, fresh kiwi character; program-dependent sweetness and aromatic intensity.
  • Acidity balance: adds brightness to blends and helps lift fruit systems.
  • Body & texture: puree adds viscosity and fruit identity for smoothies and dairy fruit prep.
  • Blend support: commonly paired with apple/pear, pineapple, strawberry, citrus, and tropical fruits.

When to choose each format

  • Concentrate: logistics efficiency + flexible dosing in beverage bases.
  • Puree: best for mouthfeel and authentic fruit character (smoothie and dairy systems).
  • Powder: dry handling for mixes, bakery, and snack systems.
  • Frozen: minimal processing for smoothies, desserts, and culinary systems.

Common blend partners

  • Base fruit: apple/pear (rounds acidity; improves drinkability).
  • Tropical: pineapple, mango (aroma lift + sweetness perception).
  • Berry: strawberry (classic pairing), blueberry (depth).
  • Citrus: lemon/lime (brightness and fresh finish).

Note: Kiwi is naturally bright and can be sensitive to heat and oxygen depending on the program. If you need a “fresh kiwi” top note, share your thermal process and storage conditions.

Available kiwi formats

Kiwi Juice Concentrate

Juice concentrate is produced by removing water to raise soluble solids (°Brix). Kiwi concentrate is typically used for efficient dosing in beverage bases and blended systems where kiwi supports bright, tangy character.

What buyers specify

  • Target °Brix (program-dependent; specify a range or minimum)
  • pH / titratable acidity range aligned to your formulation
  • Sensory: tartness level + “fresh kiwi” vs. “cooked” profile preference
  • Color expectations (natural variation exists)
  • Micro limits, shelf-life target, and storage lane (ambient/chilled/frozen)
  • Packaging: drums/totes and pallet configuration

Typical applications

  • RTD beverages, juice blends, syrup bases
  • Flavor bases and blending systems
  • Sweetening + flavor adjustment in multi-fruit recipes
  • Confectionery syrups and flavor systems

Formulation note: If your finished product is heat-sensitive, ask about programs that fit your pasteurization/UHT conditions.

Kiwi Puree

Kiwi puree is produced from whole fruit and is valued for authentic fruit character, body, and mouthfeel. Programs may be seedless or include controlled seed inclusion depending on texture targets.

What buyers specify

  • °Brix/solids and pH range (aligned to your process)
  • Seed/particle expectations (seedless vs. standard)
  • Particle size / sieve spec for consistent mouthfeel
  • Heat treatment / aseptic requirements (as applicable)
  • Sensory profile (tartness + aroma intensity)
  • Packaging: aseptic bags, drums, totes; frozen puree options

Typical applications

  • Smoothies and beverage bases needing body
  • Yogurt fruit prep and drinkable yogurt
  • Ice cream variegates and frozen desserts
  • Bakery fillings, glazes, fruit layers
  • Culinary sauces and dessert systems

Tip: If smooth texture matters (dairy fruit prep, drinkables), request seedless or specify a sieve/particle target.

Kiwi Powder

Kiwi powder is used when you need low water activity, easy storage, and dry blending. Programs vary (e.g., carrier-based systems for flow/solubility vs. other dehydration approaches).

What buyers specify

  • Carrier system (if applicable) + flow properties
  • Solubility / dispersibility (instant mix performance)
  • Moisture target and micro limits
  • Color and flavor intensity expectations
  • Particle size and dust control needs
  • Packaging: lined cases/bags/drums + shelf-life target

Typical applications

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

Processing note: If aroma is critical, align on the expected “fresh kiwi” intensity and storage conditions for your dry blend.

Frozen Kiwi

Frozen kiwi ingredients support year-round production while protecting fresh fruit character. Programs often include IQF slices/dice, blocks, and frozen puree depending on supplier.

What buyers specify

  • Form: IQF slices/dice, blocks, or frozen puree
  • Defects/foreign material expectations + sorting level
  • Micro limits and lot traceability (especially for minimally heated uses)
  • Pack style: bag-in-box, poly-lined cases, foodservice packs
  • Cold chain: storage temperature and transit requirements

Typical applications

  • Smoothies and smoothie bases
  • Frozen desserts and inclusions
  • Culinary sauces and fruit preparations
  • Low-heat processes where fresh notes matter

Tip: If you’re using frozen kiwi in a beverage base, specify filtration limits and whether seeds are acceptable.

Typical specifications (what to ask for)

Specs vary by origin and processor program. Use this checklist to align procurement, QA, and R&D quickly. If you share your end product and process, we’ll narrow the spec to what matters most.

Parameter How it’s typically specified
Soluble solids (°Brix) Defined per format (concentrate vs. puree). Specify target range or minimum.
pH / acidity Target range based on flavor profile and processing.
Seeds / particle size Seedless vs. standard puree; sieve/particle targets for consistent mouthfeel and filtration needs.
Color expectations Define a practical range (natural crop variation exists). Share finished pH and heat process for best alignment.
Sensory profile Tartness level, “fresh kiwi” aroma, off-note exclusions.
Microbiology Limits depend on intended use (RTD, dairy, baked). Request a standard aligned to your process.
Certifications USDA Organic / Kosher / others upon request (where available).
Packaging Drums/totes/aseptic bags for liquids; lined cases/bags for powders; frozen-rated packaging for frozen items.
Storage & shelf life Ambient/chilled/frozen depending on format and program. Confirm temperature and remaining shelf life at ship.
Traceability Lot IDs, origin/country of origin, crop year (if required), retain sample expectations (if needed).

Guidance only: Confirm final values on the COA for each lot and program.

Applications by category

Common manufacturing uses for kiwi ingredients:

  • Beverages: RTD juices, nectars, smoothie bases, functional drinks, syrup bases
  • Dairy: yogurt fruit prep, drinkable yogurt, ice cream, frozen desserts
  • Bakery: fillings, glazes, fruit layers, pastry inclusions
  • Confectionery: gummies, hard candy, syrups, flavor bases
  • Culinary: sauces, coulis, marinades, dessert systems

Buyer tip: Share your target fruit % and pH/acid system—this determines the most cost-effective kiwi format.

Quick rule: Concentrate for efficiency, puree for body/texture, powder for dry systems, frozen for minimal processing.

Processing & stability notes (especially for beverages)

Flavor optimization: Kiwi can read more “fresh” in lower-heat processes; some programs can shift toward “cooked” notes with higher thermal load. Share your pasteurization/UHT conditions so the best program can be recommended.

Acid balance: Kiwi is naturally bright. In blends, base fruits (apple/pear) can soften tartness while tropical fruits can lift aroma.

Texture & seeds: Puree adds body and fruit identity but may introduce seeds/particles. If your product requires smooth texture, specify seedless or a sieve/particle target.

Crop variation: Natural variation happens across origins and crop years. Define acceptable ranges and consider a pre-shipment approval process for sensory-critical launches.

Packaging & storage guidance

Packaging: Concentrates and purees commonly ship in drums or totes, and some puree programs use aseptic packs. Powders typically ship in lined cases or bags. Frozen programs require frozen-rated packaging and palletization.

Storage: Depending on program, concentrates may ship ambient, chilled, or frozen. Frozen formats generally require cold chain. Confirm temperatures and shelf life for your receiving plan.

Documentation: COA and supporting quality documents are typically available. If you need USDA Organic, Kosher, allergen statements, pesticides/heavy metals, or additional testing, include it in your inquiry so the right program is quoted.

Traceability: Industrial programs generally include lot IDs and origin details. If you require enhanced traceability, specify it upfront.

Quote-ready message: Format + target °Brix + pH/acidity + seed/particle requirement + packaging (drum/tote/aseptic) + annual volume + ship-to + lane (ambient/chilled/frozen) + process (pasteurized/UHT/retort/bake) + timeline.

Kiwi FAQ

Which format is best for smoothie bases?

Use puree or frozen when you need body and authentic fruit identity. Specify seed/particle targets if texture is sensitive.

How do I handle seeds in kiwi puree programs?

If smooth texture matters (dairy fruit prep, drinkables), request seedless or specify a sieve/particle target.

How do I preserve “fresh kiwi” aroma?

Share your thermal process and storage conditions. Some programs perform better under lower heat and reduced oxygen exposure.

Related products

If you’re building tropical and bright-fruit blend systems, these ingredients are commonly sourced alongside kiwi:

Strawberry Pineapple Apple Lemon Mango Passion Fruit