Apricot puree is the unfermented but fermentable product obtained from the edible part of mature and sound fruits of the Prunus armeniaca variety according to the process as described below and preserved only by physical proceedings.
The puree is obtained from the fruit by mechanical processes. The total process (all steps of production) is described considering a HACCP concept (FDA 19.01.2001 or 93/43/EEC) and comply with GMP (Good Manufacturing Practice) including quality checks and full traceability.
The product is made from 100% natural, fresh and wholesome fruit of the specified variety and is not modified or adulterated in any way by addition of food additives or unauthorized processing. The product complies with the Directive 2001/112/EC and subsequent amendments and complies furthermore with the AIJN-Code of Practice. To avoid oxidation during the process there has been ascorbic acid added.