Ingredients: organic apples, water, ascorbic acid to maintain color.

INGREDIENTS: Apples; Water; Apple Juice Concentrate; Cinnamon; Ascorbic Acid (Vitamin C).

apples, water, strawberry puree, natural flavors, fruit and vegetable juice for color, beta carotene (for color), ascorbic acid to maintain color.

Each pouch has a shelf life of 12 months from the day it is manufactured. Check the 'best before' date stamped on the back of every pouch for reference.

And then transferred to the selected facility to begin the applesauce processing. The apples are transported from CA storage. Into the receiving room of the applesauce plant prior to processing. Each

Even without added sugar, pureed foods aren't as nutritional as their whole counterparts. A pouch can contain the same amount of sugar as what's in several apples, “but not many people sit down and eat three apples in a row.”

Use on waffles, pancakes or French toast, instead of syrup. Eat plain as a snack or heat up on the stove and add cinnamon. Spread on top of peanut butter toast, or instead of jelly on a peanut butter sandwich.

The best apples for applesauce are whatever apples you have on hand and need to use up. However, if you have a choice, we recommend using a combination of sweet and tangy varieties for the best flavor. Popular sweet varieties include Honeycrisp and Fuji, while popular tangy varieties include Granny Smith and Braeburn.

Apple sauce is made by cooking apples with water or apple cider (fresh apple juice). More acidic apples will render a finer purée; the highly acidic Bramley apple creates a very fine purée. The apples may or may not be peeled. If they are not peeled, the peels and seeds are typically separated in a food mill.

It started with a French revolution. Now it's hit the United States. In 1998, Materne rolled out its applesauce pouches in France – to wide success.

The origin of applesauce is often associated with Central Europe, but the first written mention is found in an English cookbook Compleat Housewife, written by Eliza Smith in 1739.

Formerly heavily sweetened and boiled-down apple sauce was prepared for winter storage. Made with sour apples, it was eaten with meat; made with sweet apples, it was eaten with tea.

Infants and young children who are frequently fed from pouches are losing out on the developmental experiences with different textures and delay the oral motor experience. Studies have found that delaying the practice of texture progression can delay oral motor development and lead to feeding issues later in life.

The soluble fiber in applesauce, in the form of pectin, can be helpful in treating digestive issues, such as diarrhea and constipation. It can help to neutralize the effects of irritable bowel syndrome. Pectin also acts as a prebiotic, which feeds good gut bacteria and promotes good digestive health.

It is difficult to say when and where applesauce originated, but it is believed that it appeared out of necessity to preserve fruit during winter.

Applesauce Helps Promote Good Digestion. Due to a high concentration of pectin, applesauce aids in good digestion and helps remove waste from the body. Simultaneously it promotes the growth of probiotics. which as we know is necessary for a healthy inner wilderness.