What is a fruit preparation?
Buyers use “preparation”, “pulp”, “puree” and “jam” as if they were synonyms. In a plant they are not.
How is it different from pulp?
Pulp is fruit that has been crushed. It still varies with the season. A preparation is made from pulp, puree or pieces and then set to a target for one application: a fold-in for dahi, a ripple for ice cream, a filling for a doughnut. Sugar or another sweetener, acid and a stabiliser system are part of that design. The point is repeatability.
What do manufacturers specify?
Fruit and variety, paste or pieces, colour route, allergens and the pack for the trial. Those ideas are explained in how to read a spec. Frootrition does not print one universal number for all of them.
Where is it used?
Dairy, ice cream, bakery, HoReCa and cafés. The sample-ready line is fruit preparations for ice cream and dairy.
Questions
Is a fruit preparation the same as pulp?
No. Pulp is crushed fruit. A preparation is cooked and standardised for a target food.
Does Frootrition publish one fruit percentage?
No. Fruit content is set in the brief and written on the sample spec.
Can it be sugar-reduced?
Yes, as a separate brief. The sweetener is named on the spec. That is not a consumer claim.