{"id":673,"date":"2026-02-24T18:34:02","date_gmt":"2026-02-24T09:34:02","guid":{"rendered":"http:\/\/agriture.jp\/?post_type=oem&#038;p=673"},"modified":"2026-04-23T01:03:29","modified_gmt":"2026-04-22T16:03:29","slug":"vegetable-paste","status":"publish","type":"oem","link":"https:\/\/agriture.jp\/en\/oem\/vegetable-paste\/","title":{"rendered":"What is vegetable paste? The difference from powder, dried vegetables, pur\u00e9e, and extract"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>Vegetable paste<\/strong>is a food ingredient made by heating and grinding fresh vegetables into a paste (a smooth semi-solid). Because it contains a lot of moisture, it has a mellow mouthfeel and is used in sauces, baby food, sweets, dressings, and the like. On the other hand,<strong>vegetable powder, dried vegetables, pur\u00e9e, and extract<\/strong>\u2014similar vegetable-processing materials have clear differences, and the optimal form changes by application.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this article,<strong>we compare five vegetable-processing materials including vegetable paste (paste, powder, dried vegetables, pur\u00e9e, extract) by the three elements of \"moisture content, shelf life, and processing suitability\"<\/strong>, and organize the selection by application, the differences in manufacturing method, easy uses in sweets, cooking, baby food, and commercial settings, and the basics of how to make it. Knowing the merits and demerits of each form lets you choose without hesitation in product development or at the cooking site.<\/p>\n\n\n\n<div style=\"border-left:3px solid #888;padding:.8em 1.2em;background:#fafafa;margin:1em 0;\"><p style=\"margin:0;font-weight:600;\">What you'll learn in this article<\/p><ul style=\"margin:.4em 0 0 1.2em;\"><li>What is vegetable paste (the definition and features of the paste form)<\/li><li>A thorough comparison of five vegetable-processing materials by three elements<\/li><li>Selection by application (sweets, cooking, baby food, commercial)<\/li><li>Differences in manufacturing method, shelf life, and cost<\/li><li>The basics of how to make it and options for OEM use<\/li><\/ul><\/div>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/agriture.jp\/en\/wholesale-oem\/\" target=\"_self\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/storage.googleapis.com\/studio-cms-assets\/projects\/9YWyw1reqM\/s-1280x720_v-fms_webp_362f3ef5-e977-49ed-8f09-f392dc5f6600.jpg\" alt=\"\u91ce\u83dc\u30da\u30fc\u30b9\u30c8\u3068\u30d1\u30a6\u30c0\u30fc\u306e\u9055\u3044\" \/><\/a><\/figure>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"284\">\n<div class=\"swell-block-fullWide pc-py-60 sp-py-40 alignfull\" style=\"background-color:#ffffff\"><div class=\"swell-block-fullWide__inner l-container\">\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<h3 class=\"wp-block-heading has-text-align-center is-style-section_ttl u-mb-ctrl u-mb-20\">We have materials available to help you understand dried processing OEM<\/h3>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Agriture OEM, flexibly handling everything from small lots to large lots<\/p>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center\">\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:35%\">\n<figure class=\"wp-block-image size-large size_xs is-style-shadow\"><img decoding=\"async\" width=\"1024\" height=\"574\" src=\"http:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1024x574.png\" alt=\"\" class=\"wp-image-1339\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1024x574.png 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-300x168.png 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-768x430.png 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1536x861.png 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03.png 1588w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<ul class=\"wp-block-list -list-under-dashed\">\n<li>OEM supported from 100 g of existing raw material<\/li>\n\n\n\n<li>Drying of brought-in raw materials also possible<\/li>\n\n\n\n<li>Support from processing to filling in one place<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:35%\">\n<div class=\"swell-block-button -size-l is-style-btn_normal click-cta-ad\"><a href=\"#oem-service-docpart\" class=\"swell-block-button__link\"><span>Download the materials here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">What is vegetable paste? Basic knowledge<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The paste form<\/strong>refers to a state in which a solid ingredient is ground or heated into a smooth, semi-solid form. Vegetable paste is made by processing raw or boiled vegetables with a food processor, mixer, or commercial grinder. At the cooking and confectionery site, it is characterized by<strong>\"containing a lot of moisture, being easy to spread, easy to mix, and retaining the ingredient's taste.\"<\/strong>is characterized by<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vegetable paste is a material that can be made even in an ordinary household, but for commercial use it is distributed in factory-mass-produced canned, tube, frozen, and vacuum-pack forms.<strong>From sweets-making and cooking to baby food and restaurant prep<\/strong>, it is an all-purpose material used in a wide range of scenes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Comparing five vegetable-processing materials<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Vegetable-processing materials are distributed not only as vegetable paste but in five forms\u2014<strong>powder, dried vegetables, pur\u00e9e, and extract<\/strong>. Because each has its own individuality in moisture content, shelf life, and processing suitability, distinguishing use by application is fundamental.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Material<\/th><th>Moisture content<\/th><th>Texture \/ shape<\/th><th>Main use<\/th><\/tr><\/thead><tbody><tr><td><strong>Paste<\/strong><\/td><td>50\u301c80%<\/td><td>Smooth semi-solid<\/td><td>Sauce, baby food, dressing<\/td><\/tr><tr><td><strong>Pur\u00e9e<\/strong><\/td><td>70\u301c90%<\/td><td>Smooth, on the liquid side<\/td><td>Soup, drink, dessert<\/td><\/tr><tr><td><strong>Dried vegetables (cut)<\/strong><\/td><td>3\u301c10%<\/td><td>Dry granules \/ small pieces<\/td><td>Instant noodles, soup ingredients, deli sides<\/td><\/tr><tr><td><strong>Powder<\/strong><\/td><td>3\u301c8%<\/td><td>Fine powder<\/td><td>Confectionery, beverages, functional foods<\/td><\/tr><tr><td><strong>Extract<\/strong><\/td><td>Liquid to concentrate<\/td><td>Umami-component extract liquid<\/td><td>Dashi, seasonings, functional ingredients<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Selection decided by three elements<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Vegetable-processing materials can be evaluated by<strong>the three elements of \"moisture content, shelf life, and processing suitability,\"<\/strong>and the form that fits your application is decided in one shot. This is a judgment axis common to both product development and the cooking site.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Element 1: Moisture content<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Moisture content is an element directly tied to<strong>the moisture design of the final product<\/strong>. High-moisture forms (paste 50\u201380%, pur\u00e9e 70\u201390%) suit liquid-based products (soup, sauce, drink). Conversely, for products where you don't want to increase moisture (cookies, biscuits, chocolate, furikake),<strong>dried vegetables or powder with a moisture content of 3\u201310%<\/strong>are chosen.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Target product<\/th><th>Recommended moisture content<\/th><th>Suitable form<\/th><\/tr><\/thead><tbody><tr><td>Sauce, soup<\/td><td>50\u301c90%<\/td><td>Paste \/ pur\u00e9e<\/td><\/tr><tr><td>Baked goods, bread dough<\/td><td>3\u301c10%<\/td><td>Powder \/ dried vegetables<\/td><\/tr><tr><td>Drinks, beverages<\/td><td>Liquid to fine powder<\/td><td>Pur\u00e9e \/ powder \/ extract<\/td><\/tr><tr><td>Topping, furikake<\/td><td>3\u301c8%<\/td><td>Dried vegetables \/ powder<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Element 2: Shelf life<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Shelf life is an element that determines<strong>sourcing lot, logistics cost, and disposal loss<\/strong>. Materials with higher moisture content tend to have shorter storage periods, so you judge in tandem with whether you have refrigeration or freezing equipment. When a restaurant's refrigerator space is limited,<strong>room-temperature-storable powder and dried vegetables<\/strong>have a large advantage.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Material<\/th><th>Storage condition<\/th><th>Best-before guideline<\/th><\/tr><\/thead><tbody><tr><td>Paste (frozen)<\/td><td>-18\u00b0C or below<\/td><td>6\u201312 months<\/td><\/tr><tr><td>Paste (vacuum-pack chilled)<\/td><td>0\u301c10\u2103<\/td><td>1\u20133 months<\/td><\/tr><tr><td>Pur\u00e9e (frozen)<\/td><td>-18\u00b0C or below<\/td><td>6\u201312 months<\/td><\/tr><tr><td>Dried vegetables, powder<\/td><td>Room temperature, dry<\/td><td>12\u201318 months<\/td><\/tr><tr><td>Extract<\/td><td>Chilled \/ room temperature (varies by concentration)<\/td><td>6\u201318 months<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Element 3: Processing suitability<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Processing suitability is an element indicating<strong>\"which form fits which process.\"<\/strong>If it's already liquid, paste, pur\u00e9e, or extract that disperses quickly; if mixing with flours, dried vegetables or powder\u2014you choose by compatibility with the process.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Processing step<\/th><th>Suitable material<\/th><th>Point<\/th><\/tr><\/thead><tbody><tr><td>Mixing (liquid base)<\/td><td>Paste, pur\u00e9e, extract<\/td><td>High dispersibility and uniformity<\/td><\/tr><tr><td>Kneading in (mixing with flours)<\/td><td>Powder<\/td><td>Requires moisture-amount adjustment<\/td><\/tr><tr><td>Topping (finishing)<\/td><td>Dried vegetables, powder<\/td><td>Texture and color come alive<\/td><\/tr><tr><td>Reconstitution cooking (reconstitute with hot water)<\/td><td>Dried vegetables<\/td><td>Requires reconstitution time<\/td><\/tr><tr><td>Extraction \/ concentration<\/td><td>Extract<\/td><td>Uniformity of umami components<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div style=\"border-left:3px solid #c79a1f;padding:.7em 1em;background:#fdf9ec;border-radius:3px;margin:1em 0;\"><p style=\"margin:0;font-weight:600;color:#8a6500;\">\ud83d\udca1 POINT | Choose the three elements by deciding priority order<\/p><p style=\"margin:.4em 0 0 0;\">A material satisfying all three elements is rare.<strong>Moisture content \u2192 shelf life \u2192 processing suitability<\/strong>Deciding priority in this order finds the material that best fits your own circumstances. It is a universal framework usable in both product development and the cooking site.<\/p><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Selection by application<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If the application is decided, you can confirm the optimal form in a quick-reference chart for the four scenes of<strong>\"cooking, sweets, baby food, commercial.\"<\/strong>you can confirm the optimal form in a quick-reference chart for the four scenes of<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Use<\/th><th>Suitable form<\/th><th>Reason<\/th><\/tr><\/thead><tbody><tr><td><strong>Cooking (home \/ restaurant)<\/strong><\/td><td>Paste, pur\u00e9e<\/td><td>The simplicity of using them as is for heating and mixing<\/td><\/tr><tr><td><strong>Sweets-making<\/strong><\/td><td>Powder, pur\u00e9e<\/td><td>Easy to adjust coloring and flavoring<\/td><\/tr><tr><td><strong>Baby food<\/strong><\/td><td>Paste, powder<\/td><td>Smooth texture \/ additive-free, domestically grown single items<\/td><\/tr><tr><td><strong>Commercial (restaurants, food factories)<\/strong><\/td><td>Powder, dried vegetables, frozen paste<\/td><td>Sourcing stability, shelf life, work efficiency<\/td><\/tr><tr><td><strong>Functional foods, supplements<\/strong><\/td><td>Powder, extract<\/td><td>Concentration of active ingredients, blending suitability<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"284\">\n<div class=\"swell-block-fullWide pc-py-60 sp-py-40 alignfull\" style=\"background-color:#ffffff\"><div class=\"swell-block-fullWide__inner l-container\">\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<h3 class=\"wp-block-heading has-text-align-center is-style-section_ttl u-mb-ctrl u-mb-20\">We have materials available to help you understand dried processing OEM<\/h3>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Agriture OEM, flexibly handling everything from small lots to large lots<\/p>\n\n\n\n<div class=\"wp-block-columns are-vertically-aligned-center\">\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:35%\">\n<figure class=\"wp-block-image size-large size_xs is-style-shadow\"><img decoding=\"async\" width=\"1024\" height=\"574\" src=\"http:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1024x574.png\" alt=\"\" class=\"wp-image-1339\" srcset=\"https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1024x574.png 1024w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-300x168.png 300w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-768x430.png 768w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03-1536x861.png 1536w, https:\/\/agriture.jp\/wp-content\/uploads\/2026\/02\/\u30b9\u30af\u30ea\u30fc\u30f3\u30b7\u30e7\u30c3\u30c8-2026-02-24-0.53.03.png 1588w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:30%\">\n<ul class=\"wp-block-list -list-under-dashed\">\n<li>OEM supported from 100 g of existing raw material<\/li>\n\n\n\n<li>Drying of brought-in raw materials also possible<\/li>\n\n\n\n<li>Support from processing to filling in one place<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center\" style=\"flex-basis:35%\">\n<div class=\"swell-block-button -size-l is-style-btn_normal click-cta-ad\"><a href=\"#oem-service-docpart\" class=\"swell-block-button__link\"><span>Download the materials here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Differences in manufacturing method<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The manufacturing methods of the five forms each differ, and<strong>the differences in process affect nutrition retention, flavor, and cost<\/strong>as well.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Material<\/th><th>Manufacturing process<\/th><th>Nutrition retention \/ features<\/th><\/tr><\/thead><tbody><tr><td><strong>Paste<\/strong><\/td><td>Heat \u2192 grind \u2192 sealed packaging<\/td><td>Some water-soluble vitamins decrease; flavor retention is excellent<\/td><\/tr><tr><td><strong>Pur\u00e9e<\/strong><\/td><td>Heat \u2192 strain \u2192 seal<\/td><td>Smoother than paste<\/td><\/tr><tr><td><strong>Dried vegetables<\/strong><\/td><td>Wash \u2192 cut \u2192 dry (hot air \/ vacuum \/ FD)<\/td><td>Moisture removal, nutrition concentration, texture present<\/td><\/tr><tr><td><strong>Powder<\/strong><\/td><td>Dry \u2192 grind \u2192 sieve<\/td><td>Made into fine powder, high uniformity, easy to bring out color<\/td><\/tr><tr><td><strong>Extract<\/strong><\/td><td>Extract \u2192 concentrate \u2192 filter<\/td><td>Extracts only umami and functional components<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Easy uses in sweets and cooking<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For households and cooks using vegetable materials for the first time, knowing<strong>practical uses in sweets-making and cooking<\/strong>reduces failures. Grasp the three points of amount to add, timing, and ingredients to combine.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Uses in sweets<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">For sweets such as cookies, pound cakes, macarons, and steamed buns,<strong>powder at 3\u20138% mixed into the flours<\/strong>is fundamental. When using paste or pur\u00e9e, mixing it in at the butter-sugar-egg creaming stage disperses it smoothly. If you want to show vivid color,<strong>blend it a little more thickly into the dough before baking<\/strong>\u2014that's the tip.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Uses in cooking<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In cooking,<strong>adding paste at the end of heating<\/strong>keeps the color and flavor. For curry, pasta sauce, and soup, mixing ingredient paste in at the finish is a common use. When using it in salad dressing, mixing it with the oil first and then adding vinegar or lemon juice makes it less likely to separate.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Comparison of nutrition, color, and flavor<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When the form changes,<strong>the degree of retention of nutrients, color, and flavor<\/strong>changes too. In particular, vitamin C, which is weak to heat, and pigments that oxidize easily with oxygen (anthocyanin, lutein) are components easily affected by the manufacturing method.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Material<\/th><th>Nutrient retention<\/th><th>Color<\/th><th>Flavor<\/th><\/tr><\/thead><tbody><tr><td>Paste<\/td><td>\u25ce (decreases when heated)<\/td><td>\u25ce<\/td><td>\u25ce<\/td><\/tr><tr><td>Pur\u00e9e<\/td><td>\u25ce<\/td><td>\u25ce<\/td><td>\u25ce<\/td><\/tr><tr><td>Dried vegetables (hot air)<\/td><td>\u25ef<\/td><td>\u25ef<\/td><td>\u25ef<\/td><\/tr><tr><td>Dried vegetables (FD)<\/td><td>\u25ce<\/td><td>\u25ce<\/td><td>\u25ce<\/td><\/tr><tr><td>Powder (hot air)<\/td><td>\u25ef<\/td><td>\u25ef<\/td><td>\u25ef<\/td><\/tr><tr><td>Powder (FD)<\/td><td>\u25ce<\/td><td>\u25ce<\/td><td>\u25ce<\/td><\/tr><tr><td>Extract<\/td><td>\u25ef (extracted components)<\/td><td>\u25ef<\/td><td>\u25ce<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Agriture's contract-processing patterns<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">At Agriture, we contract-process centered on dried vegetables and vegetable powder. Because paste and pur\u00e9e are outside our area of strength,<strong>we handle them by bridging to a partner as needed<\/strong>. In new product development using vegetables, if you are hesitating between \"dried vegetables\/powder or paste\/pur\u00e9e,\" first consult<a href=\"https:\/\/agriture.jp\/en\/wholesale-oem\/\">Agriture's wholesale \/ OEM information<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In particular,<strong>drying and powdering of domestically grown vegetables<\/strong>is handled from 100 g, and you can continue with the same specification from small-lot prototyping to mass production. We supply vegetables processed at five manufacturing bases\u2014from contract farmers in Kyoto and Kyotango to Nagano, Mie, Ehime, and Okinawa\u2014as commercial-use raw materials.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to choose vegetable-processing materials Q&#038;A<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Q. How do paste and pur\u00e9e differ?<\/strong><br>A. They are often used basically synonymously, but by industry convention,<strong>pur\u00e9e is more on the liquid side and smoother<\/strong>. Paste is slightly firmer, at a viscosity easy to spread or mix.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Q. Which form is safe for baby food?<\/strong><br>A. For the early months (5\u20136 months),<strong>Paste, pur\u00e9e<\/strong>is fundamental. From the middle period onward, powder and dried vegetables can also be used, but choose domestically grown, single-item, additive-free ones.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Q. What is the storage method when making it at home?<\/strong><br>A. For paste and pur\u00e9e, portioning and freezing in an ice-cube tray is convenient. You can thaw just the amount you use one at a time, storing 2\u20133 weeks in the freezer, or 1\u20132 months with a vacuum pack.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The three points of the summary on selection<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The five forms\u2014vegetable paste, powder, dried vegetables, pur\u00e9e, and extract\u2014<strong>are chosen by the three elements of moisture content, shelf life, and processing suitability<\/strong>as a basic rule. If you emphasize room-temperature storage for commercial use, dried vegetables or powder; if you emphasize smoothness for home cooking or baby food, paste or pur\u00e9e; and if it's a function appeal, powder or extract are suitable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you choose the optimal form by working backward from application, sales channel, and sourcing conditions, both product development and daily cooking become more efficient. The dried vegetables and vegetable powder handled by Agriture can be viewed on the<a href=\"https:\/\/agriture.jp\/en\/powder\/\">commercial vegetable powder<\/a>page.<\/p>\n\n\n<div class=\"p-blogParts post_content\" data-partsid=\"1312\">\n<div class=\"swell-block-fullWide pc-py-40 sp-py-40 alignfull u-mb-ctrl u-mb-20\" style=\"background-color:#ffffff\" id=\"oem-service-docpart\"><div class=\"swell-block-fullWide__inner l-container\">\n<h2 class=\"wp-block-heading is-style-section_ttl u-mb-ctrl u-mb-10\">Download the OEM contract processing materials<\/h2>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">We will send the materials to your email address based on the information you provide.<\/p>\n\n\n<p>\n<div class=\"wpcf7 no-js\" id=\"wpcf7-f405-o1\" lang=\"ja\" dir=\"ltr\" data-wpcf7-id=\"405\">\n<div class=\"screen-reader-response\"><p role=\"status\" aria-live=\"polite\" aria-atomic=\"true\"><\/p> <ul><\/ul><\/div>\n<form 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decided by particle size, moisture content, and manufacturing method<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2192 <a href=\"https:\/\/agriture.jp\/en\/oem\/baby-food\/\">Baby-food OEM | Selection by month and domestically grown single-item powder<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2192 <a href=\"https:\/\/agriture.jp\/en\/oem\/vegetable-powder-usage\/\">How to use vegetable powder | By business type, cooking, and storage scene<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2192 <a href=\"https:\/\/agriture.jp\/en\/oem\/powder-oem\/\">Vegetable powder OEM | Unit-cost structure and 6 pitfall 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