Twisted fruit bites

Apple puree concentrate is a processed form of apples that retains some nutrients but is high in sugars. It is often used to add natural sweetness and flavor to products. The concentration process may reduce some of the fiber content found in whole apples.

Apple juice concentrate is a concentrated form of apple juice, used to add sweetness and flavor. It is high in sugars and lacks the fiber found in whole apples. The concentration process involves removing water, which can lead to a loss of some nutrients.

Vegetable and fruit juice for color is used as a natural coloring agent in food products. It is a preferable alternative to artificial dyes. The juices are processed to extract color, which may reduce some nutritional content.

Citrus pectin is a natural gelling agent derived from citrus fruits, used to provide texture and stability. It is a soluble fiber that can aid in digestion. The extraction process involves isolating pectin from the fruit peel.

Blueberry puree concentrate is a processed form of blueberries, used for flavor and sweetness. It retains some antioxidants and vitamins but is high in sugars. The concentration process can reduce fiber content compared to whole blueberries.

Raspberry juice concentrate is used for its flavor and sweetness, derived from raspberries. It is high in sugars and lacks the fiber of whole raspberries. The concentration process involves removing water, which may reduce some nutrients.

Lemon juice concentrate is used for its tart flavor and acidity, derived from lemons. It is a source of vitamin C but lacks the fiber of whole lemons. The concentration process involves removing water, which may reduce some nutrients.

Natural flavors are used to enhance taste but are often a catch-all term for various flavoring agents. They can be derived from natural sources but are highly processed. The lack of transparency in their composition can be concerning for consumers with allergies or sensitivities.

Strawberry juice concentrate is used for its flavor and sweetness, derived from strawberries. It is high in sugars and lacks the fiber of whole strawberries. The concentration process involves removing water, which may reduce some nutrients.

Mango puree is a processed form of mangoes, used for flavor and sweetness. It retains some vitamins and minerals but is high in sugars. The processing may reduce fiber content compared to whole mangoes.