Archive
Product Forms
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Aseptic Fruit Puree: The Process, the Specification and the Failure Modes
Aseptic puree removes the freezer from the fruit supply chain, which is the whole commercial case for it. This guide explains the…
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What is aseptic fruit puree?
A puree sterilised in a closed system and filled into a pre-sterilised bag, giving ambient storage and long shelf life without a…
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Split or whole lentils: which should I buy?
Split lentils cook faster and cost more per delivered tonne because splitting is a yield loss. Whole lentils keep their shape. The…
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What are chickpea calibration grades?
Chickpea calibration is a count-per-unit-weight or screen-size classification that drives price, cooking behaviour and end use. Here is how the grades are…
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What is the difference between red and green lentils?
Red and green lentils differ in variety, processing, cooking behaviour and market. The colour you see is mostly a consequence of whether…
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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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Fruit Purees and Concentrates for Industry: Formats, Specifications and Buying Logic
An industrial buyer’s guide to processed fruit formats. What separates a puree from a juice, what concentration does and does not preserve,…
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Is frozen or dried fruit the better buy?
They are not substitutes. The comparison turns on yield factors, storage and transport economics, and what the fruit has to do in…