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Blueberry Formats 

Blueberries Add Versatile Appeal to R&D

ice cream

Natural Sweetness

Blueberry ingredients offer a range of ideal solutions to add natural sweetness in product formulations including no added sugar, artificial flavors or preservatives

Color

Natural source of fun and appealing color

Forms

Versatility

Blueberry ingredients come in many forms (dried, infused, puree, frozen), perfect for inclusion across food categories

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Adaptability

Blueberries pair well with other foods, making them ideal in both sweet and savory applications

Get to Know the Ingredient

Blueberries are simple, healthful and delicious in every form! Fresh and frozen, canned and freeze-dried, juice and puree – you have endless opportunities to add a boost of blue, on menus or in products. 

The perfect blueberry offering starts with quality ingredients. Over the years, the blueberry industry has made meaningful advances to ensure only the best product enters the market. Grown by domestic and international farmers who have a passion for producing the most delicious, high-quality fruit, your blueberries will be available year-round, in a consistent and reliable supply that meets your needs.  

For R&D teams, blueberries’ low labor and low-waste qualities make them a favorite among chefs and manufacturers alike. And with varied forms, specs and packaging available to you, the possibilities for innovation are endless!

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Fresh Blueberries

Fresh Blueberries

Process

Blueberries get harvested, pre-cooled, sorted and packed for delivery

Packaging

Plastic clam shells; bulk cartons

Characteristics

Available year round; fresh or glazed topping for cakes

Storage

32° to 34°F (-0.6° to 1 °C); 90-95% relative humidity

FROZEN Blueberries

Available Formats: Individually quick frozen (IQF) and case frozen blueberries

FROZEN Blueberries

Process

Blueberries get harvested, pre-cooled, washed, dried and packed in poly-lined cartons; IQF berries are individually quick frozen prior to packing

Packaging

Poly-lined corrugated cartons; poly-lined metal drums; totes; poly bags (IQF only); other containers

Characteristics

Case frozen blueberries are a popular bakery ingredient. IQF berries provide the individual fresh fruit identity, so any formulation where fruit identify is important would benefit from IQF.

Storage

0° to -10°F (-18° to -23°C)

DEHYDRATED Blueberries

DEHYDRATED Blueberries

Process

Fresh or frozen blueberries get air-dehydrated; further processed to dried fruit specs

Packaging

Poly-lined corrugated cartons; sacks; totes; other containers

Characteristics

Moisture: 11-18%; Water Activity: 0.5-0.6

Storage

Shelf stable in a cool, dry place; 70°F (21 °C) and 50% relative humidity

INFUSED-DRIED Blueberries

Available Formats: Whole, sliced or diced blueberries in sugar or fruit juice

INFUSED-DRIED Blueberries

Process

Fresh or frozen blueberries get infused with a syrup and then dehydrated; further processed to dried fruit specs

Packaging

Poly-lined corrugated cartons; sacks; totes; other containers

Characteristics

Moisture: 11-16%; Lower moisture available; Water Activity: <.65% (sweetened)

Storage

Shelf stable in a cool, dry place; 70°F (21 °C) or less and 50% relative humidity

FREEZE-DRIED Blueberries

Available Formats: Whole, powdered or pieces of freeze-dried blueberries

FREEZE-DRIED Blueberries

Process

Fresh or frozen blueberries get flash-frozen, then placed in a vacuum chamber for moisture removal; may be further processed (i.e., for powder, pieces)

Packaging

Poly-lined corrugated cartons; sacks; totes; other containers

Characteristics

Moisture: 2% maximum

Storage

Shelf stable at room temperature for 3 months; after that, store at 40°F (4°C)

Puree Concentrate Blueberries

Available Formats: Frozen and aseptic

Puree Concentrate Blueberries

Process

Fresh blueberries get crushed, heat/enzyme treated, vacuum concentrated, then pasteurized, packaged and frozen

Packaging

Plastic pails; poly-lined metal drums

Characteristics

Brix: 20.0-45.0° (or as specified)*; pH: 2.5-3.7*; Acidity: 0.75-4.5% @ 30° Brix*

Storage

Frozen: 0° to -10°F (-18° to -23°C); Aseptic: <75° F (24 ° C)

*Varies with crop year

Juice Concentrate Blueberries

Available Formats: Aseptic and frozen

Juice Concentrate Blueberries

Process

Fresh blueberries get crushed, heat/enzyme treated, vacuum concentrated, then packaged and frozen

Packaging

Bag-in-box (aseptic); plastic pails (frozen); poly-lined metal drums (both); totes (both)

Characteristics

Aseptic: Brix: 32.5°, pH: 2.5-3.8*; Acidity: 1.2-4.0%, as citric*; Dilution rate: 2.57 : 1   Frozen: Brix: 65°, pH: 2.5-3.8*; Acidity: 2.0-8.0%, as citric*; Dilution rate: 7.2 : 1

Storage

Aseptic:
 <75° F (24 ° C);
 Frozen: 
0° to -10°F (-18° to -23°C)

*Varies with crop year

Blueberries in Canned Syrup

Blueberries in Canned Syrup

Process

Fresh or frozen blueberries get placed in cans, with light or heavy syrup added, then sealed and heated

Packaging

Cans: #300, #2, #2-1/2, #10; other sizes

Characteristics

Various levels of fruit content depending on supplier and application

Storage

Shelf stable in a cool, dry place

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Explore More

For more information regarding the process, packaging and storage of these forms, please download our “Blueberry Forms” resource. You’ll find there are even more blueberry forms and specifications available to you, including Halal, Kosher and organic certifications.  

In need of a supplier? Visit our Blueberry Supplier Database to get in touch with industry members to help meet your needs.

Download Full Ingredient Guide 
Find A Blueberry Supplier 

Get Inspired

Protocepts & formulation

Protocepts & Formulations
Foodservice Recipes

Foodservice Recipes
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