What bulk rhubarb format can PFVN, Inc. supply?

PFVN, Inc. supplies bulk rhubarb juice concentrate through a network of qualified processors. Availability can vary by crop year, origin, and processor program, with conventional and organic options depending on program.

What specifications should I request for rhubarb juice concentrate?

Buyers typically specify target °Brix, acidity/pH range, clarified vs. pulpy style (where applicable), flavor and color expectations, microbiological limits, packaging (drums/totes), storage requirements, shelf-life targets, and documentation such as COA. Certifications like USDA Organic or Kosher may be available upon request depending on the supplier program.

What are common applications for rhubarb concentrate?

Rhubarb concentrate is commonly used for beverages and flavor bases, syrups, fruit-forward blends, confectionery systems, bakery fillings and glazes, and culinary sauces. It’s often selected to deliver a tart, distinctive profile and to improve logistics efficiency versus single-strength formats.

All Rhubarb formats in one page

Rhubarb: Bulk Ingredients

We supply bulk Rhubarb ingredients for food and beverage manufacturing through a network of leading processors. This page covers every available format for Rhubarb — Juice Concentrate — with buyer-friendly guidance on specs, applications, and packaging.

Available formats

Juice Concentrate

Programs

Conventional & Organic options*

Use cases

Beverage • Dairy • Bakery • Culinary

*Availability depends on the specific item, crop year, origin, and processor program.

Rhubarb product overview

Rhubarb concentrate is typically selected for its distinctive tart profile and its usefulness in balancing sweetness in blends. Concentrates are also chosen for logistics efficiency (lower freight and storage versus single-strength formats) and for consistent performance in industrial formulations.

Available formats

Juice Concentrate

Juice with water removed to increase soluble solids (°Brix). Concentration level and style vary by program.

What buyers specify

Target °Brix (program dependent)
Acidity / pH range
Flavor profile and color expectations
Clarified vs. pulpy where applicable
Micro limits and shelf-life expectations

Typical applications

RTD beverages and syrups
Flavor bases and blending
Sweetness + acidity adjustment
Confectionery and bakery flavor systems

Typical specifications (what to ask for)

Specs vary by program; this checklist helps your team align quickly.

Parameter	How it’s typically specified
Soluble solids (°Brix)	Set per concentrate target and application
pH / acidity	Target range based on blend and process
Color / flavor	Defined sensory profile; clarified vs. pulpy when applicable
Microbiology	Limits per program and intended use
Certifications	USDA Organic / Kosher / others upon request (where available)
Packaging	Drums / totes / other packs depending on supplier
Storage	Ambient/chilled/frozen depending on program

Applications

Common application paths for Rhubarb ingredients include:

Beverages: RTD juices, lemonades, soda bases, functional drinks, tart fruit blends
Dairy: yogurt fruit prep, drinkable yogurt, ice cream and frozen desserts (variegates)
Bakery: fillings, glazes, fruit inclusions, breakfast items
Confectionery: gummies, candies, syrups, flavor bases
Culinary: sauces, marinades, dressings
Fermentation: cider/seltzer/wine adjuncts where applicable

Tip: Share your end product (RTD, dairy, bakery, etc.). We can suggest a buyer-friendly spec outline.

Packaging & storage guidance

Packaging: Drums and totes are common for concentrates. Packaging and pallet configuration vary by supplier program.

Storage: Concentrates may ship ambient, chilled, or frozen depending on item and program. Confirm storage and shelf-life on the COA/spec sheet.

Documentation: COA and supporting quality documents are typically available. If you need USDA Organic, Kosher, allergen statements, or additional testing, mention it in your inquiry.

Traceability: Industrial programs often include lot IDs and origin information; requirements vary by supplier.

Related products

If you’re building blends or multi-fruit programs, these are commonly sourced alongside Rhubarb:

Apricot Cranberry Cucumber Lime Mango Red Beet