Fresh-frozen banana puree
Choose this specification when your process and quality plan accept puree that is filled and frozen without the thermal pasteurization step described in the pasteurized specification.
Organic banana puree comparison
Fresh-frozen vs pasteurized banana puree
Both formats use organic Gros Michel bananas, are screened to a smooth puree and are supplied frozen. The key distinction is processing: fresh-frozen puree is filled and frozen, while pasteurized puree receives a thermal pasteurization step before cooling, filling and freezing.
Quick decision guide
Choose by processing requirement and finished-product validation
Pasteurized banana puree
Choose this specification when your ingredient qualification requires a thermal pasteurization step and the tighter microbiological limits listed in the pasteurized data sheet.
Specification comparison
Review the documented differences side by side
| Specification point | Fresh-frozen puree | Pasteurized puree |
|---|---|---|
| Processing | Hand cut, peeled, pulped through a 0.5 mm screen, filled and frozen. | Hand cut, peeled, pulped through a 0.5 mm screen, thermally pasteurized, cooled, filled and frozen. |
| Ingredients | Organic banana and ascorbic acid; 500 ppm ascorbic acid. No added sugar, preservatives or sulfur. | |
| Variety and origin | Gros Michel (Musa acuminata), Nicaragua; year-round season. | |
| Brix and pH | 21°–25° Brix; pH 4.60–4.90. | |
| Microbiological limits | Total plate count ≤100,000 cfu/g; mold ≤10,000; yeast ≤10,000; total coliforms ≤100. | Total plate count ≤1,000 cfu/g; mold ≤100; yeast ≤100; total coliforms ≤10. |
| Storage and shelf life | Frozen at ≤0°F (-18°C); 24 months at 0°F (-18°C) from production. | |
| Bulk packaging | 37.5 lb (17.0 kg) in a 5-gallon pail; 419 lb (190 kg) in a 51-gallon drum. | |
| Additional pack formats | Bulk formats listed above. | Also lists 3.5 oz (100 g) foodservice and retail units, plus custom 1 kg LDPE bags. |
| Facility allergen statement | The specification states the facility does not use or process the major allergens defined by the cited U.S. and EU regulations. | The specification states that the facility also processes tree nuts (coconut). |
Source: Sol Organica product data sheets VNT-ESP-01-54.2 / CSA-ESP-01-58.2 (fresh-frozen, revised October 2, 2025) and VNT-ESP-01-33.8 / CSA-ESP-01-41.8 (pasteurized, revised March 4, 2026). Request the current revision before approval.
Documentation
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Technical document
Fresh-frozen specification
Review processing, chemistry, microbiology, packaging, storage and listed certification scope.
Open fresh-frozen specification Technical documentPasteurized specification
Review the thermal process, tighter microbiological limits, packaging, storage and listed certification scope.
Open pasteurized specification ProductOrganic banana puree
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View product pageQualification checklist
Confirm these points before approving a format
Processing requirement
Confirm whether your quality plan requires the thermal pasteurization step or accepts the fresh-frozen process.
Microbiological criteria
Match the data-sheet limits to your finished-product process, regulatory requirements and internal specification.
Current scope and lot documents
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Discuss your requirementsFrequently asked questions
Banana puree format questions
Are both formats shipped frozen?
Yes. Both current specifications list frozen storage at or below 0°F (-18°C) and a 24-month shelf life at that temperature.
Do both formats have the same Brix and pH ranges?
Yes. Both current specifications list 21°–25° Brix and pH 4.60–4.90.
Are certification scopes identical for every shipment?
No. The specifications list USDA Organic, EU Organic, Kosher and Verified Vegan, with Regenerative Organic Certified and Fair Trade USA shown as optional. Request current certificates for the exact format and shipment under review.