Fruit preparation

Specific fruit and vegetable sauces to be added to yoghurt or other dairy fermented base.

They can be available with different level of fruit and vegetable from 5 to 50%, different sugars content from 5 to 60% and different acidity from pH 3,0 to 7,0.

Some fruit preparation can perform a post filling reaction with the dairy base. They are mixed with the dairy base in order to provide a thickening effect. Fruit preparation can be added directly mixed to the yoghurt base or on top/ bottom layer.

Sometimes, they are added to the side of the pots to be mixed by consumer.
The fruit preparation can be available in «shine» form (fruit/ vegetable puree) or with fruit pieces in suspension.