Challenges associated with using real fruits in long shelf life products are described in a free white paper from Taura Natural Ingredients. Addressed to manufacturers of products such as biscuits, cakes, breakfast cereals and snack bars, the report titled “Extending the Shelf Life of Products Containing Fruits” deals with the problems of water activity and moisture migration. It describes the company’s URC real fruit ingredient line produced by ultra-rapid concentration, a unique process for preparation of fruit pieces, flakes and pastes.
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