Archive
Process
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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 is the peroxidase test and what does it prove?
The peroxidase test is the industry default check that a vegetable has been adequately blanched. It is a rapid colour reaction run…
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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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How should frozen berries be stored and transported?
Frozen berries need -18 C or colder as a continuous product temperature, sealed liners, wet-strength cartons, stable pallets and logged transport.
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What is water activity?
A measure of how available the water in a food is to microorganisms and reactions, expressed on a scale from zero to…
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What is HACCP?
HACCP, Hazard Analysis and Critical Control Points, finds the food safety hazards in a process and controls them at set points. The…
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What is the shelf life of frozen fruit?
Frozen fruit held at -18 C is commonly given a best-before period of up to 24 months, set by species, packaging and…
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What documents are needed to export food from Ukraine to the EU?
Key export documents include the phytosanitary certificate, EUR.1, CMR, invoice and packing list.