Apple puree concentrate is a non-fermentable but fermentable product obtained from edible, ripe and intact fruits of Malus domestica varieties according to the process described below and is obtained by physical methods only.
Puree concentrate is obtained from the fruit by mechanical processing. All processes (all steps of production) are defined according to the HACCP content (FDA 19.01.2001 or 93/43/EEC) and comply with GMP (Good Manufacturing Practice), including quality controls and full traceability.
The product is produced from 100% natural, fresh and intact fruit of the specified species and is not modified or ripened by the addition of food additives or unauthorized processes. The product complies with Directive 2001/112/EC and subsequent amendments, as well as the AIJN-Code of Practice. Ascorbic acid is added to prevent oxidation during the process.