Typically around 65° Brix
Current commercial specifications commonly use approximately 65 ±0.5 to 1.0° Brix. This parameter is important for formulation yield, dilution calculations and comparison of delivered fruit solids.
Juice Concentrates · Bulk B2B ingredients
Bulk Strawberry Juice Concentrate
Bulk Strawberry Juice Concentrate is produced from ripe strawberries and provides concentrated berry aroma, natural fruit acidity, soluble solids and characteristic red color. It is used in beverages, dairy preparations, frozen desserts, bakery fillings, confectionery, fruit snacks and industrial fruit systems.
Strawberry fruit profile
Bright red color
Bulk industrial supply
Clarified programs
Organic options
Fruit & ingredient profile
Aromatic red berry character in concentrated form
The cultivated strawberry (Fragaria × ananassa) belongs to the Rosaceae family. Botanically it is an aggregate accessory fruit: the fleshy red receptacle carries many small achenes on its outer surface rather than containing seeds within a conventional berry.
Ripe strawberries combine natural sweetness, moderate acidity and a highly recognizable fresh-fruit aroma. Cultivar, maturity, growing region and harvest conditions influence sugar-acid balance, aroma intensity and red color.
For juice-concentrate production, strawberries are typically crushed or pressed, screened to remove seeds and coarse solids, clarified where required and concentrated under reduced pressure. Juice concentrate is therefore more fluid and lower in insoluble fruit material than strawberry puree concentrate.
Color note: strawberry's red appearance is associated primarily with anthocyanin pigments, particularly pelargonidin derivatives. These pigments can degrade during heat treatment, oxygen exposure, light exposure and storage, so color-sensitive applications should be evaluated after the intended manufacturing process.
Technical & commercial specifications
Key parameters for industrial qualification
65° Brix is a common commercial strawberry juice concentrate grade. Acidity, pH, color and turbidity vary with crop and processing, so final qualification should use the current supplier specification and an approved production sample.
Typically acidic berry profile
Current supplier examples show pH approximately 2.7–4.0 and titratable acidity around 3.3–8.0% by weight as citric acid, with normal variation by crop year and origin.
Bright red strawberry appearance
Commercial concentrate should show characteristic red color. Variety, maturity, heat exposure, oxygen and storage conditions can influence anthocyanin retention and final color intensity.
Low insoluble-solids concentrate
Clarified strawberry concentrate is generally produced with low suspended solids and good clarity. Buyers may specify turbidity, sediment or insoluble-solids limits where transparent beverage appearance is important.
Clean strawberry aroma & flavor
Approved material should deliver recognizable strawberry character without fermented, metallic, scorched, caramelized or other objectionable flavors or odors.
Commercial release criteria
Typical specifications establish limits for total plate count, yeast, mold and relevant indicator organisms or pathogens together with customer-specific quality requirements.
Specification guidance: approximately 65° Brix, pH 2.7–4.0 and acidity around 3.3–8.0% as citric acid are representative current supplier ranges rather than guaranteed PFVN specifications. Confirm Brix, pH, acidity, color, turbidity, microbiological criteria, storage and shelf life for the exact product offered.
Industrial applications
Major uses for strawberry juice concentrate
Strawberry concentrate is used where manufacturers need recognizable berry flavor, fruit acidity and soluble solids in a more concentrated and pumpable format than single-strength juice.
Juice drinks, smoothies & functional beverages
Used in strawberry beverages, smoothies, juice blends, functional drinks and beverage bases, often combined with apple, banana, raspberry, blueberry, citrus or tropical fruits.
Yogurt & cultured preparations
Suitable for yogurt fruit preparations, cultured beverages and plant-based dairy alternatives where strawberry flavor and red-fruit character are required.
Ice cream, sorbet & frozen treats
Used in ice cream, sorbet, popsicles, frozen yogurt and dessert bases where concentrated strawberry flavor helps maintain fruit intensity after freezing.
Fillings, glazes & fruit layers
Used in bakery fillings, pastry preparations, cake layers, glazes and dessert sauces where concentrated fruit flavor is needed without excessive added water.
Gummies, jellies & chews
Provides strawberry identity, acidity and fruit solids to gummies, fruit jellies, chews, candies and confectionery centers.
Compounds, snacks & preparations
Used in fruit compounds, syrups, fruit snacks, bars and multi-fruit preparations where standardized strawberry flavor and soluble solids are required.
Application guides
Related manufacturing pathways
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Same ingredient
Other Strawberry formats
Choose the strawberry format according to required fruit texture, concentration, color, storage system and finished-product application.
Packaging & handling
Strawberry juice concentrate packaging
Select package size according to annual volume, concentration, storage requirements, production batch size, thawing needs and plant pumping or unloading capabilities.
5-gallon pails
Often used for development work and smaller manufacturing runs; current commercial 65° Brix strawberry concentrate programs are available in this format.
52–55 gallon / roughly 200–265 kg drums
Common frozen or aseptic bag-in-drum scale for concentrated juices; 52-gallon frozen drum programs are widely used for strawberry concentrate.
About 275 gallons / around 1,000 L
Useful for higher-throughput liquid programs where concentrate stability, annual demand and supplier filling capability support tote or IBC handling.
Tanker or bulk liquid shipment
May be available for selected high-volume programs where product stability, sanitary transport and appropriate unloading infrastructure permit.
Storage & availability: frozen storage around 0°F / -18°C is common for strawberry juice concentrate and helps preserve characteristic color and flavor. Current commercial programs may provide multi-year unopened frozen shelf life, while thawed refrigerated life is substantially shorter. Confirm the current net weight, liner, storage condition, shelf life, minimum order quantity and lead time for the exact product offered.
Request a quote
Tell us what your strawberry program needs.
Include your application, target °Brix, acidity, clarity or turbidity, color requirements, certification, estimated quantity, packaging, storage condition, delivery location and timing.
PFVN · Buffalo, New York
info@pfvn.us
info@pfvn.us