Peach Juice Concentrate
Bulk peach juice concentrate for beverages, dairy, baby food, bakery, fruit preparations, confectionery and other commercial applications, with conventional and organic sourcing options subject to current availability.
Sweet stone-fruit aroma in a concentrated commercial format.
Peach (Prunus persica) is a stone fruit valued for its sweet flavor, floral aroma and soft yellow-to-orange flesh. Commercial cultivars include yellow and white peaches as well as clingstone and freestone types, although processing programs commonly favor varieties selected for yield, flavor, color and consistency.
Ripe peach flavor combines natural fruit sugars, malic and citric acids and characteristic aromatic compounds. Yellow peaches generally offer stronger color and a more pronounced sweet-acid profile, while white peaches tend to have lower acidity and a softer floral character.
Commercial peach juice concentrate is produced by extracting juice from ripe fruit, removing suspended material as required and concentrating the clarified juice under reduced pressure. The result is a high-solids ingredient that provides peach character with substantially less water than single-strength juice.
- Commercial grades commonly range around 65–68° Brix
- Sweet, floral and characteristic ripe-peach profile
- Golden-yellow to dark amber concentrated appearance
- Clear and cloudy grades may be available
- Conventional and certified organic programs may be available
- Frozen and aseptic commercial pack formats are available
Juice concentrate and puree concentrate serve different roles.
Peach Juice Concentrate
Peach juice concentrate has much of the pulp and insoluble material removed and can be concentrated to approximately 65–68° Brix. It is useful in beverages, syrups, confectionery and other products where strong peach flavor is required without a thick puree texture.
Peach Puree
Peach puree retains fruit pulp and body and is generally much lower in Brix than juice concentrate. It is preferred for smoothies, baby food, fruit preparations and fillings where peach texture and mouthfeel are important.
Peach Puree Concentrate
Puree concentrate retains pulp while removing additional water. Commercial products are commonly around 30–32° Brix and are significantly thicker than clarified peach juice concentrate.
Clear vs. Cloudy Juice
Clear concentrate is processed to reduce suspended material and turbidity, while cloudier grades retain more natural fruit components. The preferred format depends on finished-product appearance, processing equipment and texture target.
Format note: Always identify whether the requirement is for peach juice concentrate, peach puree or peach puree concentrate. These ingredients differ substantially in Brix, pulp, viscosity and formulation performance.
Commercial specifications buyers should review.
Peach juice concentrate should be purchased against a current product specification. Cultivar, crop maturity, origin, clarification method and evaporation conditions can all influence acidity, aroma, color and clarity.
Soluble Solids / °Brix
Commercial peach concentrate may be offered at approximately 65° Brix or 68° Brix. Representative specifications range from about 64–69° Brix depending on grade and supplier tolerance.
pH & Titratable Acidity
Typical commercial peach concentrate can fall around pH 3.0–4.5. Titratable acidity varies significantly by cultivar and processor, with representative specifications around 1–5% expressed as malic acid.
Color & Appearance
Concentrated peach juice generally ranges from golden yellow and amber to darker amber-brown. Color is influenced by fruit variety, concentration level, oxygen exposure and heat history.
Flavor & Aroma
Commercial product should have a clean, recognizable ripe-peach flavor and aroma and be free from fermented, scorched, excessively caramelized, metallic or other objectionable notes.
Clarity & Turbidity
Clarified commercial grades can have high light transmittance and low turbidity after reconstitution. Representative 68° Brix specifications may require greater than 90% clarity and less than 10–25 NTU turbidity.
Specific Gravity
Specific gravity depends on concentration. Representative 65–68° Brix peach concentrates may fall roughly around 1.31–1.35 or higher depending on test method and solids level. Use supplier data for plant dosing calculations.
Microbiological Specification
Commercial specifications normally establish limits for total plate count, yeast and mold. Representative products may specify total plate count below 1,000 CFU/mL and yeast and mold below 100 CFU/mL.
Ingredient Composition
Confirm whether the concentrate is 100% peach juice concentrate and whether acids, flavors, preservatives or other ingredients are present. Some commercial grades are manufactured without added sugar, acid, flavor, preservative or color.
Specification note: These analytical values are representative commercial reference points, not universal standards. Final formulation and purchasing should always use the supplier's current technical specification and lot-specific certificate of analysis.
Single-strength reference and juice-equivalent calculations.
Commercial peach concentrate specifications commonly use approximately 10.5° Brix as the single-strength juice reference. Reconstitution depends on the actual Brix of the supplied concentrate.
65° Brix Concentrate
A representative commercial 65° Brix concentrate uses approximately one part concentrate to 6.8 parts water for reconstitution to the single-strength reference.
68° Brix Concentrate
A representative 68° Brix concentrate uses approximately one part concentrate to 7.3 parts water to produce peach juice at approximately 10.5° Brix.
For products represented as containing fruit juice, manufacturers should calculate juice equivalent using the actual concentrate Brix and current labeling requirements rather than relying on a generic dilution factor.
Where peach juice concentrate is used.
Juices, Nectars & Fruit Drinks
Peach concentrate can provide recognizable stone-fruit character in juices, nectars, mixed-fruit beverages and drink bases. It blends particularly well with apple, pear, apricot, mango, orange, berry and passion fruit.
Iced Tea & Flavored Beverages
Peach is a widely recognized profile in iced tea, flavored water, lemonade and refreshment beverages. Concentrate can provide fruit solids and natural peach character alongside tea extracts and natural flavors.
Smoothies & Nutrition Beverages
Peach concentrate can strengthen fruit flavor without adding the pulp load of puree. It works in smoothie bases, meal-replacement beverages, protein drinks and mixed-fruit nutrition products.
Yogurt & Cultured Dairy
Peach is a major fruit profile for yogurt, drinking yogurt and cultured dairy. Concentrate can reinforce peach flavor in fruit preparations, while puree or fruit pieces can be added where visible fruit texture is desired.
Plant-Based Dairy Alternatives
Peach concentrate can be used in oat, almond, soy and other plant-based yogurt or beverage systems. Finished acidity and protein stability should be checked in the complete formulation.
Baby Food & Toddler Products
Peach's mild, familiar fruit profile makes it suitable for puree blends, pouches and cereal-fruit products. Concentrate can support fruit flavor and soluble solids while puree provides most of the body.
Jams, Preserves & Fruit Preparations
Peach concentrate can intensify flavor in jams, preserves, compotes, fruit layers and dairy preparations. It can be combined with peach puree or pieces where both concentrated flavor and visible fruit texture are required.
Bakery Fillings & Glazes
Pastry fillings, cake layers, snack fillings, cereal bars and bakery glazes can use peach concentrate for fruit character and soluble solids. Starch, pectin or other texture systems can provide the required body.
Confectionery & Fruit Snacks
Gummies, chews, fruit snacks, hard candy and filled confectionery can use peach concentrate to provide fruit-derived flavor, acidity and solids. Its sugar contribution should be included when setting final Brix and texture.
Ice Cream & Frozen Desserts
Peach concentrate is suitable for ice cream, sorbet, frozen yogurt, fruit ices and variegates. Natural sugars and acids should be balanced with the complete freezing system.
Sauces, Syrups & Toppings
Peach concentrate can be incorporated into dessert sauces, beverage syrups, breakfast toppings, glazes and sweet-savory sauces where a recognizable stone-fruit profile is desired.
Brewing & Fermented Beverages
Brewers and fermentation producers can use peach concentrate in beer, cider, mead, kombucha and fruit-wine-style products. Fermentation can reduce sweetness and alter peach aroma, so addition timing should be tested at pilot scale.
Protect delicate peach aroma and light fruit color.
Manage Heat Exposure
Peach aroma is relatively delicate. Prolonged pasteurization, baking or other severe heat treatment can reduce fresh floral notes and move the flavor toward cooked or caramelized character.
Limit Oxidation
Air incorporation can encourage flavor loss and color darkening. Where peach freshness is important, minimize unnecessary aeration during mixing, transfer and filling.
Account for Natural Sugars
A 65–68° Brix concentrate makes a substantial contribution to finished soluble solids and sweetness. Added sugar or other sweeteners should be adjusted after the concentrate contribution is included.
Validate High-Brix Handling
Cold peach concentrate is viscous. Pumping, thawing, metering and transfer procedures should therefore be validated at the actual receiving and production temperature.
When peach concentrate is used together with dairy proteins, plant proteins, starches or hydrocolloids, formulation should be assessed in the complete system. Acidity, solids and processing temperature can all affect viscosity and physical stability.
Compare concentration, aroma, acidity and delivered value.
Peach concentrates sold at similar Brix can differ in cultivar, acidity, color, aroma intensity, clarity and geographic origin. Buyers should compare the amount required to reach the desired finished-product profile rather than selecting only on price per pound.
Information to include in a sourcing request
- Peach juice concentrate, puree or puree concentrate
- Target Brix or existing technical specification
- Clear, cloudy or pulp-containing preference
- Critical pH, acidity, color or clarity requirements
- Conventional or certified organic requirement
- Preferred cultivar or origin if important
- Initial sample or production-trial quantity
- Commercial order quantity and estimated annual demand
- Frozen, refrigerated or aseptic preference
- Preferred packaging format
- Required certifications and documentation
- Delivery destination and requested timing
Commercial peach harvest timing depends on growing region. Northern Hemisphere processing is generally concentrated during summer, while Southern Hemisphere supply can provide an alternate seasonal window. Origin diversification may therefore be useful for larger annual programs.
Peach is an agricultural ingredient, so crop conditions, variety, origin and harvest maturity can affect flavor, color, acidity, availability and price. Confirm the current specification and quotation before committing to commercial production.
Commercial formats for development and production.
Bulk Drums
Industrial peach juice concentrate is commonly supplied in lined steel drums. Current commercial programs can use approximately 265–275 kg net weight depending on product concentration and packaging configuration.
Pails & Smaller Packs
Five-gallon pails and smaller commercial packs are available from some suppliers for product development, pilot production and lower-volume manufacturing.
Frozen Storage
Frozen peach concentrate may carry shelf life up to approximately 36 months under specified unopened frozen-storage conditions. Cold storage helps preserve characteristic color and flavor.
Aseptic Supply
Aseptic drum and bag-in-box formats may also be available. Aseptic products have different unopened storage requirements, but once opened they require appropriate hygienic and temperature-controlled handling.
Review the current specification and the actual lot.
Certificate of Analysis
The lot-specific COA should be checked against the contracted requirements for Brix, pH, acidity, color, clarity and microbiological parameters as applicable.
Ingredient & Allergen Documentation
Confirm the ingredient statement and request information covering allergens, processing aids, preservatives, added acids or other ingredients if present in the offered grade.
Origin & Traceability
Country of origin, crop information, processor and lot traceability may be important for customer requirements, sensory consistency and alternate-source planning.
Organic & Other Certifications
For organic projects, obtain current certification covering the exact product and processing facility. Kosher, Halal, GMO-status and recognized food-safety certification may also be requested where required.
See how ingredient format affects formulation.
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Questions peach concentrate buyers often ask
What is peach juice concentrate?
Peach juice concentrate is produced by extracting juice from ripe peaches, clarifying it as required and removing a substantial portion of its water. The resulting ingredient provides concentrated peach flavor and fruit solids with less water than single-strength juice.
What Brix is commercial peach juice concentrate?
Commercial peach juice concentrate is commonly supplied around 65–68° Brix. Exact targets and tolerances vary by processor, product format and origin.
What pH and acidity are typical?
Representative commercial peach concentrates generally fall around pH 3.0–4.5, while titratable acidity may range approximately 1–5% depending on cultivar, crop and specification.
What is the difference between peach juice concentrate and peach puree concentrate?
Juice concentrate has much of the pulp removed and commonly reaches about 65–68° Brix. Peach puree concentrate retains considerably more fruit pulp and body and is usually around 30–32° Brix.
What is the single-strength reference for peach juice?
Commercial peach specifications commonly use approximately 10.5° Brix as the single-strength reference. A 68° Brix concentrate may require about one part concentrate to 7.3 parts water for reconstitution.
What is bulk peach juice concentrate used for?
Applications include juices, nectars, iced tea, smoothies, nutrition beverages, yogurt, plant-based products, baby food, jams, fruit preparations, bakery fillings, confectionery, frozen desserts, sauces, syrups and fermented beverages.
Is organic peach juice concentrate available?
Certified organic peach concentrate is available from some suppliers. Availability can vary by harvest, origin and processor, so current certification should be confirmed for the specific product offered.
What should I include in a quote request?
Specify the ingredient format, target Brix, clarity or pulp requirement, quantity, annual volume, organic or conventional status, preferred origin, packaging, storage capability, destination, certifications and delivery timing.