Ingredient formats
The same fruit or vegetable can reach your plant frozen, dried, pureed or shelf-stable. Each format below explains what it is, how it differs from the formats closest to it, and lists every ingredient we supply in it.
IQF
Individually quick frozen: each piece frozen separately, so the product pours free instead of setting into a block.
64 ingredients →IQF Ready to Eat
Cooked, individually quick frozen and ready to eat: no kill step or further processing needed.
33 ingredients →Frozen Puree
Fruit or vegetable blended smooth, then frozen: a ready-made base that is stored frozen.
21 ingredients →Canned
Sealed in the can and cooked in it: shelf-stable at room temperature until opened.
17 ingredients →IQF Roasted
Roasted, then individually quick frozen: browned, roasted flavor without a roasting step on your line.
14 ingredients →Aseptic
Sterilized, then filled into sterile packaging: shelf-stable at room temperature until opened.
11 ingredients →Dehydrated
Dried far enough to be shelf-stable: light, compact, and stored at room temperature.
11 ingredients →Dehydrofrozen
Partially dried, then frozen: about half the weight and volume of IQF, and far less water released as it thaws and cooks.
7 ingredients →Juice Concentrate
Fruit juice with much of its water removed: compact to ship, reconstituted or used as a sweetener.
3 ingredients →Freeze Dried
Frozen, then dried under vacuum: light, crisp, shelf-stable, and close to the fruit's original shape and color.
2 ingredients →IQF Riced
Vegetables cut to the size of rice grains, then individually quick frozen.
2 ingredients →IQF Sautéed
Sautéed, then individually quick frozen: cooked onions without the cooking step on your line.
2 ingredients →Brined
Preserved in a brine solution: ready-to-use peppers, shelf-stable at ambient temperature.
1 ingredient →HPP
Treated with very high pressure instead of heat: close to fresh in flavor, with a longer life than fresh.
1 ingredient →