Archive
Freezing & Frozen Products
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Can frozen parsnip be sourced from Ukraine?
Yes, but as a contracted campaign rather than a shelf item. Parsnip area is planted against known demand, so the sourcing question…
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Is there real EU demand for frozen sweet potato?
Yes, and it is structural rather than faddish. Food service fries and wedges lead it, retail sides follow, and the supply base…
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What are the standard carrot dice sizes in the frozen trade?
A small handful of nominal cuts dominate: fine dice, standard dice, large dice, plus slices, batons and crinkle cut. Anything else is…
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Root Vegetable Processing and Storage: From Lifting to Frozen Store
Root crops are processed from store, not from the field, which means the quality you buy was largely determined months before the…
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Berry Grade Classification: How Frozen Berry Grades Are Actually Built
Grade A, first quality, Class I, industrial – the frozen berry trade uses grade names that carry no fixed legal meaning. This…
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How should a frozen vegetable mix be specified?
Component by component, with a ratio, a sampling protocol, a substitution clause and per-component blanch validation. Specifying the blend is not enough.
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Why do frozen vegetables arrive as a solid block?
Heat plus compression. A temperature excursion partially melts surface ice, which refreezes as bridges between pieces – and the bottom layer of…
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IQF vs Block Frozen Fruit: The Cost and Quality Trade-Off
A decision framework for choosing between IQF and block frozen fruit. What each format costs in energy, packaging and handling, what it…
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Stone Fruit Processing: Pitting, Halving and Freezing Apricot, Peach, Plum and Cherry
A technical guide to industrial stone fruit processing. The four pitting methods and what each does to the flesh, why free-stone and…