What are fig ingredients used for in food and beverage manufacturing?

Fig ingredients are commonly used to deliver rich fruit character, natural sweetness, and body in bakery fillings, bars, sauces, syrups, dairy fruit prep, and beverage bases. Format choice affects texture, handling, and logistics.

How do I choose between fig puree and fig paste?

Choose puree when you want a smoother, versatile ingredient for blending, beverages, and fruit preparations. Choose paste when you need higher solids and a thicker texture for stronger flavor impact, reduced cook-down, and better process efficiency in fillings, inclusions, and sauces.

What should I include in a bulk fig RFQ?

Include format (frozen, concentrate, paste, powder, puree), target °Brix/solids and acidity/pH range, texture/viscosity or sieve spec (puree/paste), seed/skin expectations, microbiology limits, packaging (drums/totes/cases), volume, destination, and timeline. Mention certifications like USDA Organic or Kosher if required.

Is fig paste the same as fig concentrate?

They’re different formats. Fig juice concentrate is typically a juice-based ingredient specified by °Brix. Fig paste is a thicker, fruit-forward product (often with pulp) selected for higher solids, texture, and strong fruit impact in fillings and inclusions.

All Fig formats in one page

Fig: Bulk Ingredients

We supply bulk fig ingredients for food and beverage manufacturing through a network of established processors. This page covers common formats—Frozen, Juice Concentrate, Paste, Powder, Puree—with buyer-friendly guidance on specs, applications, packaging, and documentation.

Available formats

Frozen • Concentrate • Paste • Powder • Puree

Programs

Conventional & Organic options*

Common uses

Bakery • Dairy • Culinary • Beverage bases

*Availability depends on origin, crop year, and processor program.

Buyer tip: For fillings and inclusions, paste is often preferred for higher solids and thicker texture. For blending and fruit preparations, puree is usually the easiest starting point.

Bulk fig ingredients: frozen, concentrate, paste, powder, puree

Fig product overview

Fig ingredients are commonly selected to deliver rich fruit character, natural sweetness, and body in bakery, dairy fruit prep, and culinary systems. Concentrates and powders are often chosen for logistics efficiency and dosing control, while frozen programs support year-round access with cold chain. Purees and pastes are frequently specified by solids/°Brix and texture/viscosity expectations.

What buyers optimize for

Sweetness & body: fig can add perceived sweetness and viscosity in many systems
Texture control: smooth puree vs. thicker paste for reduced cook-down
Inclusion performance: seed/skin expectations and target mouthfeel
Process fit: hot-fill, bake stability, and water activity goals (application-dependent)

RFQ checklist (fast alignment)

Format(s): frozen / concentrate / paste / powder / puree
Target °Brix/solids + pH/acidity range
Texture spec (sieve, viscosity, seed/skin expectations)
Micro limits + intended use (bar, filling, dairy prep, syrup, beverage base)
Packaging (drums/totes/cases) + destination + timeline

Tip: If the target is a bakery filling or bar inclusion, share your water activity goal and bake/heat exposure—format selection is easier.

Available formats

Frozen

Frozen fig programs help protect quality and provide year-round access. Options vary by supplier (IQF, blocks, or other forms depending on program).

What buyers specify

Form (IQF, blocks, puree-frozen — program-dependent)
Frozen chain requirements
Micro specs and lot traceability
Packaging and pallet configuration

Typical applications

Foodservice smoothies
Frozen desserts
Sauces and culinary applications
Low-heat processes to retain fresher notes

Juice Concentrate

Juice with water removed to increase soluble solids (°Brix). Concentrate is commonly selected for blending control, repeatability, and logistics efficiency.

What buyers specify

Target °Brix (program-dependent)
Acidity / pH range
Flavor profile and color expectations
Clarified vs. pulpy where applicable
Micro limits and shelf-life expectations

Typical applications

Beverage bases and syrups
Flavor bases and blending systems
Sweetening + flavor adjustment
Fermentation inputs (program-dependent)

Paste

A thick, fruit-forward format designed for strong flavor impact and process efficiency—often selected when you want higher solids and reduced cook-down in fillings, inclusions, and sauces.

What buyers specify

Solids / °Brix target
Viscosity / texture preference
Seed/skin expectations
Acidity/pH and micro limits
Packaging and handling requirements

Typical applications

Bakery fillings, bars, inclusions
Fruit preps where higher solids are preferred
Sauces, bases, and culinary systems
Sweetening + fruit character in processed foods

Tip: If you’re replacing diced fruit or jams, paste can help hit solids and texture targets with less cook time.

Powder

Dehydrated fruit ingredient (e.g., spray-dried), used when you need low water activity and dry handling. Powder is often selected for dry blends and instant systems.

What buyers specify

Carrier system (if applicable) and flow properties
Solubility / dispersibility
Flavor intensity expectations
Moisture and micro limits
Packaging and shelf-life targets

Typical applications

Instant beverage mixes
Dry blends and supplements
Bakery mixes and snack systems
Seasoning systems (sweet/savory blends)
Dry-format fruit flavor systems

Puree

Whole fruit processed into a smooth ingredient. Some programs offer controlled particle size for consistent mouthfeel in fruit preps and beverages.

What buyers specify

Brix / solids and pH
Particle size / sieve spec (if needed)
Seed/skin inclusion expectations
Color and flavor
Heat treatment (as applicable)

Typical applications

Smoothies and beverage bases
Yogurt fruit prep, ice cream variegates
Bakery fillings and glazes
Sauces, chutneys, marinades
Kids nutrition and fruit-forward bases

Typical specifications (what to ask for)

Specs vary by format and program; this checklist helps your team align quickly.

Parameter	How it’s typically specified
Soluble solids (°Brix)	Set per format (concentrate vs. paste vs. puree)
pH / acidity	Target range based on application and process
Flavor profile	Defined sensory profile; sweetness balance expectations
Texture	Sieve/particle size for puree; viscosity/solids for paste
Seed/skin expectations	Inclusion tolerance and mouthfeel requirements
Microbiology	Limits per program and intended use
Certifications	USDA Organic / Kosher / others upon request (where available)
Packaging	Drums / totes (puree/paste); cases/bags (powder); frozen-capable packs for frozen
Storage	Ambient/chilled/frozen depending on format

Tip: For paste and puree, share your target texture (sieve/viscosity) and whether seeds/skin are acceptable—this prevents reformulation surprises.

Applications

Common application paths for fig ingredients include:

Bakery: fillings, inclusions, bars, breakfast items, glazes
Dairy: yogurt fruit prep, drinkable yogurt, ice cream and frozen desserts
Beverages: smoothie bases, RTD blends, syrups and beverage concentrates
Culinary: sauces, marinades, dressings, savory-sweet glazes
Confectionery: gummies, candies, syrups, flavor bases (application-dependent)

Tip: Tell us your end product (bar/filling, dairy fruit prep, beverage base, etc.). We can suggest the best format and a buyer-friendly spec outline.

Packaging & storage guidance

Packaging: Drums and totes are common for concentrates, purees, and pastes; powders ship in lined cases or bags; frozen programs require frozen-capable packaging and palletization.

Storage: Concentrates/purees/pastes may ship ambient, chilled, or frozen depending on item and program. Frozen formats require cold chain.

Documentation: COA and supporting quality documents are typically available. If you need USDA Organic, Kosher, allergen statements, or additional testing, mention it in your inquiry.

Traceability: Industrial programs often include lot IDs and origin information; requirements vary by supplier.

Receiving checklist: verify pack integrity, confirm storage conditions, sample per QA plan, and release lots against COA.

Related products

If you’re building blends or multi-fruit programs, these are commonly sourced alongside fig:

Pomegranate Prune Pear Apricot Dark Sweet Cherry