Vegetable purees and spreads

Vegetable purees are finely dispersed slurries prepared from the concentration of vegetables, which may have been previously heat-treated (e.g., steamed). The slurries may be filtered prior to packaging. Purees contain lower amounts of solids than pastes (found in category 04.2.2.6).1,2 Examples include: tomato puree, peanut butter (a spreadable paste made from roasted and ground peanuts by the addition of peanut oil), other nut butters (e.g., cashew butter), and pumpkin butter.

Natural solutions for vegetable purees and spreads

Niseen®-S for vegetable purees and spreads

Benefits

  • Controls Gram-positive bacteria that cause spoilage.
  • Extends shelf life at ambient temperatures.

Niseen®-S10 for vegetable purees and spreads

Benefits

  • Controls Gram-positive bacteria that cause spoilage.
  • Extends shelf life at ambient temperatures.