Fruit Flavor Systems

Description

1. Product identity

   • Is this a liquid concentrate, powder, emulsion, or natural extract?

   • Is it natural, artificial, or a blend?

   • Primary fruit profiles (e.g., strawberry, mango, citrus blend, etc.)?

2. Technical specifications

   • Base components / chemical composition (e.g., water, glycerol, propylene glycol, natural fruit extracts, specific flavor compounds)

   • Purity level or grade (e.g., food-grade, ISO-certified, FCC, NSF, Halal,organic, etc.)

   • Physical characteristics: form (liquid/powder), color, odor, density, viscosity, particle size (if powder), solubility

   • Packaging options: bottle sizes, drums, IBCs, tankers, bag-in-box, etc.

   • Shelf life (months/years) and storage conditions

3. Applications

   • Primary industries: beverage, dairy, confectionery, bakery, sweeteners, pharmaceuticals, cosmetics, etc.

   • Specific use cases: soft drinks, flavored water, yogurt, ice cream, gummies, tablets, etc.

   • Performance advantages over alternatives (stability, intensity, natural claim, cost per liter, etc.)

4. Competitive & supply advantages

   • Quality consistency: certifications, QA processes, batch testing

   • Supply reliability: production capacity, lead times, inventory strategy

   • Logistics: FCL/LCL capability, export experience, incoterms, key ports

   • Price competitiveness: tiered pricing, value per MT, cost-per-use advantage

   • Sustainability: natural ingredients, eco-friendly packaging, carbon footprint, waste reduction

   • Technical support: formulation assistance, stability data, regulatory documentation, SDS, COA

5. Commercial details

   • MOQ (you mentioned “BULK 20MT” – is 20 MT the MOQ?)

   • Loading capacity: MT per 20’/40’ container, or per IBC/drum configuration

   • Price range or pricing model (optional but helpful)

   • Target markets (regions/countries)