Canned Fruit and Vegetable Private Label Guide

Choose SKUs by shopper demand

Start with SKUs that have stable demand and simple supply: sliced apple, diced pear, peach halves, orange segments, mixed fruit and common vegetables. Add regional recipes only after confirming ingredient sourcing and label compliance.

• Core fruits: apple, pear, peach, orange
• Formats: slices, dices, halves, segments
• Syrup, juice or water pack
• Foodservice cans vs retail cans

Define grade, Brix and drained weight

Buyers should specify fruit variety, grade, color, break method, syrup Brix, drained weight and defect tolerance. These variables explain price differences between products that look identical on a shelf.

Pack size and case logic

Retail products need shelf-friendly cans, labels and case counts. Foodservice products focus on large cans and yield. Confirm can size, net weight, drained weight, cans per case and pallet configuration.

Labeling and compliance

Collect ingredients, nutrition panel, allergen language, shelf life, storage condition, barcode, origin and importer details. Each destination may have different language and nutrition-label requirements.

Work with the factory efficiently

Send target market, SKU list, can size, annual volume and packaging requirements in one specification sheet. Review available products in the canned food catalog.