Frozen, chilled or aseptic: how fruit purée is preserved
Not all fruit purée is preserved the same way, and the method decides how you store it, how long it lasts and how it tastes. Here are the three common methods in plain language.
1. Frozen purée
The fruit is processed, packed and frozen quickly. Freezing stops microbes from growing and keeps the fruit's aroma and colour very close to fresh.
- Storage: -18°C or colder.
- Thawing: in the fridge, never at room temperature.
- Best for: pastry, sorbet and drinks where fresh flavour matters most.
2. Chilled purée
Usually gently heat-treated (pasteurised) and kept cold. It is ready to use but has a shorter life than frozen purée.
- Storage: 0–4°C.
- Best for: kitchens that use purée quickly.
3. Aseptic purée
The purée is heat-treated, cooled and filled into pre-sterilised packaging in a sterile environment. Unopened, it can often be kept at room temperature for months.
- Storage: cool and dry until opened, then chilled.
- Best for: large users and sites with limited freezer space.
- Trade-off: heat treatment can slightly change the most delicate aromas.
How to read the label
- Storage temperature: this tells you which type you have.
- Use-by after opening: often only a few days, whatever the method.
- Ingredients: a 100% fruit purée lists only the fruit.
Safety is shared
Processing makes purée safe when it leaves the factory; your kitchen keeps it safe. In Egypt, food businesses are regulated by the National Food Safety Authority, and the USDA freezing guide is a useful reference for frozen storage.
Whatever the type, follow our storage and handling routine, and ask us which option suits your volumes through the contact page.
