What bulk red beet formats can PFVN, Inc. supply?

PFVN, Inc. supplies bulk red beet ingredients in program-dependent formats including juice concentrate, not-from-concentrate (NFC) juice, and powder. Availability varies by crop year, origin, and processor program.

Is red beet used for natural red color in beverages and foods?

Yes. Red beet is commonly selected for color contribution (betalain pigments) in beverages and food systems where a natural-looking red/pink hue is desired. Color performance depends on formulation and processing conditions, so buyers typically specify target shade, application, and processing parameters.

What should buyers specify for bulk red beet ingredients?

Buyers typically specify format, target °Brix (for concentrates), pH/acidity range, color intensity and shade target, sensory profile, microbiological limits, packaging (drums/totes/cases), storage requirements, and documentation such as COA. Certifications like USDA Organic or Kosher may be available upon request depending on the supplier program.

All Red Beet formats in one page

Red Beet: Bulk Ingredients

We supply bulk Red Beet ingredients for food and beverage manufacturing through a network of leading processors. This page covers every available format for Red Beet — Juice Concentrate, NFC Juice, Powder — with buyer-friendly guidance on specs, applications, and packaging.

Available formats

Juice Concentrate, NFC Juice, Powder

Programs

Conventional & Organic options*

Use cases

Beverage • Dairy • Bakery • Culinary

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

Red Beet product overview

Red beet ingredients are commonly used to support color contribution (red/pink shades), along with subtle earthy sweetness. Concentrates are often selected for logistics efficiency and color strength in liquid systems, while NFC formats can offer a fresher sensory profile. Powders are preferred where low water activity and dry handling are important (mixes, dry blends, seasoning systems).

Available formats

Juice Concentrate

Juice with water removed to increase soluble solids (°Brix). Concentration level and style vary by program.

What buyers specify

Target °Brix (program dependent)
Acidity / pH range
Color intensity / shade target (application-specific)
Clarified vs. pulpy where applicable
Micro limits and shelf-life expectations

Typical applications

RTD beverages and syrups
Color-adjustment in blends
Flavor bases and blending
Fermentation inputs (where appropriate)

NFC Juice

Not-From-Concentrate single-strength juice, typically chilled or frozen to preserve a fresher sensory profile.

What buyers specify

Single-strength spec (solids, acidity)
Chilled vs. frozen logistics
Micro and shelf-life targets
Color target and processing conditions (heat/pH)
Certifications (e.g., USDA Organic) where available

Typical applications

Premium beverages
Smoothie and dairy bases
Clean-label blends
Seasonal or origin-specific programs

Powder

Dehydrated ingredient (e.g., spray-dried), used when you need low water activity and dry handling.

What buyers specify

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

Typical applications

Instant beverage mixes
Dry blends and supplements
Bakery mixes
Seasoning systems and snacks
Natural color in dry formats

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. NFC)
pH / acidity	Target range based on application and process
Color / shade target	Defined target hue/intensity; share end-use and process conditions
Sensory profile	Earthy notes tolerance and blend intent
Microbiology	Limits per program and intended use
Certifications	USDA Organic / Kosher / others upon request (where available)
Packaging	Drums / totes / cases depending on format and supplier
Storage	Ambient/chilled/frozen depending on format

Applications

Common application paths for Red Beet ingredients include:

Beverages: RTD juices, nectars, lemonades, soda bases, functional drinks
Dairy: yogurt fruit prep, drinkable yogurt, ice cream and frozen desserts
Bakery: fillings, glazes, inclusions, breakfast items
Confectionery: gummies, candies, syrups, flavor bases
Culinary: sauces, marinades, dressings, savory blends
Fermentation: cider/seltzer/wine adjuncts where applicable

Tip: If you’re using red beet for color, share your pH, heat process, and target shade—this helps us match the best format and program.

Packaging & storage guidance

Packaging: Drums and totes are common for concentrates and NFC; powders ship in lined cases or bags.

Storage: Concentrates may ship ambient, chilled, or frozen depending on item and program. NFC formats generally 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.

Related products

If you’re building blends or color-forward programs, these are commonly sourced alongside Red Beet:

Blueberry Elderberry Purple Carrot Pomegranate Strawberry Watermelon