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Bulk guava formats for manufacturing

Guava Ingredients (Bulk)

Source bulk guava ingredients for food and beverage manufacturing through PFVN, Inc.’s network of established processors. This page summarizes key options—Juice Concentrate, Puree, Powder, and Frozen— with buyer-ready guidance on specifications, applications, packaging, and quality documentation.

Available formats
Concentrate • Puree • Powder • Frozen
Programs
Conventional & Organic options*
Best for
Beverage • Dairy • Bakery • Culinary

*Availability depends on origin, crop year, specification, and processor program. Ask us what’s currently available for your destination and timeline.

Fast scoping: For guava, align early on sieve/particle size and seed inclusion expectations (especially for puree). We’ll recommend a format and a spec outline that matches your process.

Bulk guava ingredient formats: concentrate, puree, powder, frozen

Guava page map

Overview Formats Specs Applications Stability notes Packaging FAQ

Guava ingredient overview

Guava delivers a recognizable tropical aromatic profile with soft sweetness and bright acidity depending on variety and ripeness. In formulation, guava can provide:

  • Flavor: tropical, floral-fruity notes with “pink guava” style aroma (program-dependent).
  • Body & texture: puree adds viscosity and whole-fruit character—useful in smoothies and dairy fruit prep.
  • Blend flexibility: works well with citrus, mango, pineapple, passion fruit, and berry systems.

When to choose each format

  • Concentrate: logistics efficiency + flexible dosing; strong for RTD bases and blending systems.
  • Puree: best for mouthfeel, fruit identity, and texture-driven applications (sieve spec matters).
  • Powder: dry handling, low water activity, and convenient use in mixes, bakery, and snacks.
  • Frozen: minimal processing for smoothies, desserts, and culinary systems (cold chain required).

Common blend partners

  • Tropical stack: mango, pineapple, passion fruit (classic guava blends).
  • Citrus lift: lime, lemon (brightness and perceived freshness).
  • Berry layer: strawberry, raspberry (rounding and aroma complexity).
  • Botanical/tea: green tea, hibiscus (premium RTD positioning).

Texture note: Guava can carry natural fiber/seed notes. If your product requires a smooth mouthfeel, specify seedless and a sieve/particle target.

Available guava formats

Guava Juice Concentrate

Juice concentrate is produced by removing water from juice to raise soluble solids (°Brix). Guava concentrate may be clarified or pulpy depending on program and is commonly used for efficient dosing in beverage bases and blends.

What buyers specify

  • Target °Brix (program-dependent; specify a range or minimum)
  • Clarified vs. pulpy, with turbidity/pulp targets if needed
  • pH / titratable acidity range aligned to your formulation
  • Sensory: tropical aromatics, sweetness perception, off-note exclusions
  • Micro limits, shelf-life target, and storage lane (ambient/chilled/frozen)
  • Packaging: drums/totes and pallet configuration

Typical applications

  • RTD beverages, nectar-style drinks, syrups
  • Flavor bases and blending systems
  • Sweetening + flavor adjustment in tropical blends
  • Confectionery syrups and flavor systems

Formulation note: If your product is heat-sensitive, share pasteurization/UHT conditions so the most suitable program can be selected.

Guava Puree

Guava puree is produced from whole fruit and is valued for authentic fruit character, body, and mouthfeel. Programs may be seedless or include controlled seed/fiber depending on your target texture and application.

What buyers specify

  • °Brix/solids and pH range (aligned to your process)
  • Sieve/particle size target for consistent mouthfeel
  • Seed/skin inclusion expectations (seedless vs. standard)
  • Heat treatment / aseptic requirements (as applicable)
  • Color expectations and sensory profile
  • Packaging: aseptic bags, drums, totes; frozen puree options

Typical applications

  • Smoothies and beverage bases needing body
  • Yogurt fruit prep and drinkable yogurt
  • Ice cream variegates, sorbets, and frozen desserts
  • Bakery fillings and fruit layers
  • Culinary sauces, chutneys, marinades

Tip: If you’re producing dairy fruit prep or drinkables, specify seedless + a sieve spec for smooth texture and consistent processing.

Guava Powder

Guava powder is used when you need low water activity, easy storage, and dry blending. Programs vary (e.g., spray-dried with carriers for flow/solubility vs. other dehydration approaches).

What buyers specify

  • Carrier system (if applicable) + flow properties
  • Solubility / dispersibility (instant mix performance)
  • Moisture target and micro limits
  • Color and flavor intensity expectations
  • Particle size and dust control needs
  • Packaging: lined cases/bags/drums + shelf-life target

Typical applications

  • Instant beverage mixes and dry drink sticks
  • Bakery mixes, bars, and inclusions
  • Snacks and seasoning systems (sweet applications)
  • Functional blends (program-dependent)

Processing note: If solubility is critical, share your dispersion method and target clarity/cloudiness.

Frozen Guava

Frozen guava ingredients support year-round production while protecting fruit character. Programs often include IQF, blocks, and frozen puree depending on supplier.

What buyers specify

  • Form: IQF pieces, blocks, or frozen puree (program-dependent)
  • Defects/foreign material expectations + sorting level
  • Micro limits and lot traceability (especially for minimally heated uses)
  • Pack style: bag-in-box, poly-lined cases, foodservice packs
  • Cold chain: storage temperature and transit requirements

Typical applications

  • Smoothies and smoothie bases
  • Frozen desserts and inclusions
  • Culinary sauces and prep systems
  • Low-heat processes where fresh notes matter

Tip: For frozen guava used in beverage bases, specify fiber/seed tolerance and filtration limits.

Typical specifications (what to ask for)

Specs vary by origin and processor program. Use this checklist to align procurement, QA, and R&D quickly. If you share your end product and process, we’ll narrow the spec to what matters most.

Parameter How it’s typically specified
Soluble solids (°Brix) Defined per format (concentrate vs. puree). Specify target range or minimum.
pH / acidity Target range based on flavor profile and processing.
Particle / sieve / seeds Puree: sieve/particle size and seed/skin expectations (seedless vs. standard). Concentrate: clarified vs. pulpy and turbidity targets.
Color expectations Define a practical range (natural crop variation exists). Align to your finished product requirements.
Sensory profile Tropical aromatics, sweetness perception, off-note exclusions, and aftertaste limits.
Microbiology Limits depend on intended use (RTD, dairy, baked). Request a standard aligned to your process.
Certifications USDA Organic / Kosher / others upon request (where available).
Packaging Drums/totes/aseptic bags for liquids; lined cases/bags for powders; frozen-rated packaging for frozen items.
Storage & shelf life Ambient/chilled/frozen depending on format and program. Confirm temperature and remaining shelf life at ship.
Traceability Lot IDs, origin/country of origin, crop year (if required), retain sample expectations (if needed).

Guidance only: Purees are commonly near single-strength solids; concentrates are high-Brix products. Confirm final values on the COA for each lot.

Applications by category

Common manufacturing uses for guava ingredients:

  • Beverages: RTD juices, nectar-style drinks, lemonades, tea blends, soda syrups, functional drinks
  • Dairy: yogurt fruit prep, drinkable yogurt, ice cream, frozen desserts
  • Bakery: fillings, glazes, fruit layers, pastry inclusions
  • Confectionery: gummies, hard candy, syrups, flavor bases
  • Culinary: sauces, chutneys, marinades, dressings

Buyer tip: Share your target texture (smooth vs. fibrous), finished pH, and heat step—this determines the most cost-effective guava format.

Quick rule: Concentrate for efficiency, puree for body/texture, powder for dry systems, frozen for minimal processing.

Processing & stability notes (especially for puree)

Texture control: Guava can introduce natural fiber and seed notes. If your process is sensitive (pumpability, heat exchangers, fillers), specify sieve/particle size and whether you need seedless programs.

Flavor optimization: Puree often provides more whole-fruit character, while concentrate can be efficient for dosing. Matching the ingredient to your pasteurization/UHT conditions helps preserve desired aromatics.

Color & oxidation: Depending on guava type (e.g., pink vs. white), color and aroma can be influenced by oxygen exposure and processing conditions. Share packaging and shelf-life expectations for best alignment.

Crop variation: Natural variation occurs across origins and crop years. Define acceptable ranges and consider pre-shipment approval for sensory-critical launches.

Packaging & storage guidance

Packaging: Concentrates and purees commonly ship in drums or totes, and some puree programs use aseptic packs. Powders typically ship in lined cases or bags. Frozen programs require frozen-rated packaging and palletization.

Storage: Depending on program, concentrates may ship ambient, chilled, or frozen. Frozen formats generally require cold chain. Confirm temperatures and shelf life for your receiving plan.

Documentation: COA and supporting quality documents are typically available. If you need USDA Organic, Kosher, allergen statements, pesticides/heavy metals, or additional testing, include it in your inquiry so the right program is quoted.

Traceability: Industrial programs generally include lot IDs and origin details. If you require enhanced traceability, specify it upfront.

Quote-ready message: Format + target °Brix + pH/acidity + sieve/seed requirement + packaging (drum/tote/aseptic) + annual volume + ship-to + lane (ambient/chilled/frozen) + process (pasteurized/UHT/retort/bake) + timeline.

Guava FAQ

Which format is best for smoothies and dairy bases?

Use puree when you need body and fruit identity. If smooth texture is critical, request seedless and a sieve spec.

What should I specify for guava powder?

Define carrier system (if applicable), solubility/dispersion needs, moisture and micro limits, and desired flavor intensity for your dry application.

How do I choose concentrate vs. puree?

Choose concentrate for efficient dosing and freight. Choose puree for body, mouthfeel, and whole-fruit character.

Related products

If you’re building multi-fruit programs or blend systems, these ingredients are commonly sourced alongside guava:

Apple Celery Orange Carrot Pomegranate Prune Quince