What bulk spinach formats can PFVN, Inc. supply?

PFVN, Inc. supplies bulk spinach ingredients in frozen formats, juice concentrate, powder, and puree through a network of qualified processors. Availability varies by crop year, origin, and processor program, with conventional and organic options depending on program.

How do buyers typically specify spinach concentrate or puree?

Buyers typically specify target solids (°Brix or total solids), pH/acidity range, color intensity, flavor profile, clarified vs. pulpy style (for juices where applicable), microbiological limits, packaging format (drums/totes/cases), storage requirements, shelf-life targets, and documentation such as COA. Certifications like USDA Organic or Kosher may be available upon request depending on supplier program.

What are common applications for bulk spinach ingredients?

Spinach ingredients are commonly used in smoothies and beverage blends, dairy bases, soups and sauces, bakery and pasta systems, seasoning blends, and better-for-you formulations where green color or vegetable solids are desired.

All Spinach formats in one page

Spinach: Bulk Ingredients

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

Available formats

Frozen, Juice Concentrate, Powder, Puree

Programs

Conventional & Organic options*

Use cases

Beverage • Dairy • Bakery • Culinary

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

Spinach product overview

Spinach ingredients are commonly used to add vegetable solids, green color contribution, and a “better-for-you” cue in formulations. Concentrates and powders can improve logistics efficiency, while frozen and puree formats are often selected for a more “whole-vegetable” profile and functionality.

Available formats

Frozen

Frozen vegetable ingredient used to protect quality and support year-round access to seasonal crops.

What buyers specify

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

Typical applications

Foodservice smoothies
Soups and sauces
Prepared foods and culinary applications
Low-heat processes to retain fresher notes

Juice Concentrate

A clarified or pulpy juice with water removed to increase soluble solids (°Brix). Concentration level varies by program.

What buyers specify

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

Typical applications

RTD beverages and smoothie bases
Blends for color/vegetable cue
Formulations needing lower water addition
Functional beverage inputs (where appropriate)

Powder

Dehydrated vegetable ingredient used when you need low water activity and dry handling.

What buyers specify

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

Typical applications

Dry blends and supplements
Seasoning systems and snacks
Bakery mixes and pasta systems
Instant beverage mixes
Natural green cue in dry formats

Puree

Whole vegetable processed into a smooth ingredient; some programs offer controlled particle size for consistent mouthfeel.

What buyers specify

Solids / pH targets
Particle size / sieve spec (if needed)
Fiber inclusion expectations
Color and flavor
Heat treatment (as applicable)

Typical applications

Smoothies and beverage blends
Soups, sauces, and prepared foods
Kids nutrition and better-for-you lines
Bakery and pasta systems (as a wet input)

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) / total solids	Set per format (concentrate vs. puree vs. powder)
pH / acidity	Target range based on application and process
Color / flavor	Defined sensory profile; clarified vs. pulpy when applicable
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 Spinach ingredients include:

Beverages: smoothies, RTD blends, functional drinks
Dairy: yogurt blends, drinkable yogurt, frozen desserts
Bakery: savory bakery, inclusions, “green” formulations
Confectionery: functional systems where applicable
Culinary: soups, sauces, dips, marinades, prepared foods
Fermentation: where applicable for specific formulations

Tip: Tell us your end product and target labeling (clean label, organic, etc.). We can suggest the best format and a buyer-friendly spec outline.

Packaging & storage guidance

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

Storage: Concentrates may ship ambient, chilled, or frozen depending on 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.

Related products

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

Apricot Elderberry Red Grape Strawberry Tangerine Tomatillo