Paste Products - Ingredients - Cedenco Foods

By: Cedenco  06-Dec-2011
Keywords: Fruit, Food Additives, Snack Bars

What is Aseptic?
Aseptic packaging is a commercial heat sterilisation process that destroys all micro-organisms. The principles of aseptic processing are that packaging and product are sterilised in separate systems. The sterile package is then filled with sterile product and sealed in a sterile chamber.

Tomato paste concentrate is manufactured from mature tomatoes of well-developed varieties, grown in the Gisborne district in the North Island of New Zealand.

Processing takes place from January to April.

The product is aseptically packaged and commercially sterile, remaining so until the bag is opened.

Uses:

  • Aseptic tomato paste is used for the manufacture of many packaged consumer foods including soups, sauces, spreads, snacks and flavours.

Apple paste is prepared from whole ripe apples of individual or mixed varieties and evaporated under vacuum at less than 80°C. The fruit is washed, pulped and finished to remove skins, stalks, pips and any foreign material.

The apple paste is a pale green to golden colour, typical of the variety used. It has a sweet sharp apple taste, is viscous but with a smooth texture.

Apple paste is 100% pure and does not contain any other ingredients or food additives.

Processing takes place during April to June.

Uses:

  • Apple paste is commonly used as an ingredient for the production of fruit leathers, fruit bars, pie fillings and as a base for fruit drinks and sauces. In New Zealand and Australia, apple paste is used mostly in the manufacture of fruit ingredients for breakfast cereals, snack bars and similar products.

Pumpkin paste is manufactured from mature Butternut pumpkins grown in South Eastern Australia. The Butternut variety is used because of its accepted flavour, sweetness and deep yellow/orange colour.

Pumpkin paste is 100% pure and does not contain any other ingredients or food additives.

Processing takes place from mid-May to the end of June.

Uses :

  • Pumpkin paste and puree are used as ingredients in the manufacture of consumer packaged soups and sauces. They are also used as ingredients for pie fillings, confectionery, snacks, liquid soups and as a natural colourant.

Onion paste is produced from fully-matured, fresh onions that are peeled, pureed and concentrated under vacuum.

Aseptically packaged, the product remains commercially sterile until the bag is opened or punctured. Onion paste is 100% pure and does not contain any other ingredients or food additives.

Processing takes place either in January or June/July.

Uses :

  • Onion paste is used as an ingredient in meat, curry and barbecue sauces. It can also be used as an ingredient in bakery and savoury snack goods.

Kiwifruit paste is produced from mature kiwifruit and pulped to a smooth, dark green paste at a concentrate of 40 brix.

The product is aseptically packaged and remains commercially sterile until the bag is opened. Kiwifruit paste is 100% pure and does not contain any other ingredients or food additives.

Processing takes place from the end of June to September.

Uses :

  • Kiwifruit paste is used primarily as an ingredient in fruit drinks. Kiwifruit paste and puree are also used as an ingredient in fruit leathers, ice creams, yoghurt, toppings, pie fillings and in bakery and confectionery goods.

Keywords: Consumer Foods, Food Additives, Fruit, Fruit Drinks, Packaged Soups, Pie Fillings, Savoury Snack, Snack Bars, Sterilisation Process,

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