Archive
Vegetables
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How to Write a Frozen Vegetable Specification That Holds Up at Intake
A working structure for a frozen vegetable specification: identity, sensory, physical, chemical, microbiological, packaging and the sampling plan. What each block must…
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Setting Up a Private Label Frozen Vegetable Range: Brief to First Production
A private label frozen vegetable launch fails on artwork, minimum print runs and change control far more often than on product quality.…
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Pesticide MRLs for Frozen Vegetables: Reading the Rules, the Sampling and the Certificate
Regulation (EC) No 396/2005 sets one framework and thousands of numbers. This guide covers which limit applies to a frozen vegetable, how…
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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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Private Label Frozen Vegetables: Complete Setup Guide for Suppliers
Commercial and technical roadmap for Ukrainian processors entering the EU private label frozen vegetable market.