Archive
Definition
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What is blanching and why are vegetables blanched before freezing?
Blanching is a short heat treatment, in hot water or in steam, applied to a vegetable immediately before it is frozen. It…
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What counts as extraneous vegetable matter in a specification?
Extraneous vegetable matter, usually abbreviated EVM, means plant material in the pack that is not the specified article: leaves, stalks, husk, silk,…
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How is Brix used in fruit and honey specifications?
Brix measures soluble solids by refractometer, mostly sugars in fruit. How it is used in fruit and honey specifications, and its limits…
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What is IQF freezing and why does it matter for berries?
IQF freezing chills each berry separately in a blast of air at about -35 to -40 C, so pieces stay loose. Why…
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What is the difference between IQF and block-frozen fruit?
IQF fruit is free flowing, so you pour exactly what you need; block frozen fruit is one solid mass for puree and…
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What does the diastase number tell you about honey?
The diastase number measures surviving enzyme activity in honey. What it says about heating and storage, its limits and how to read…
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What is HMF in honey?
HMF, hydroxymethylfurfural, forms in honey as sugars break down. Why it marks heating and age, what drives it up and how buyers…
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What does MOQ mean in B2B food sourcing?
MOQ is the minimum order quantity a supplier accepts per product, usually per SKU. What drives it in frozen food and how…