Archive
Vegetables
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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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IQF or block frozen vegetables: which should I specify?
It depends on what happens to the product after it arrives, and the honest answer is that neither is better in the…
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Are frozen vegetables less nutritious than fresh ones?
Not straightforwardly, and the comparison depends almost entirely on what the fresh comparator is. Freezing itself preserves nutrients well. Once the product…
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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 broccoli floret size specified?
By a size band in millimetres, with a stated measurement convention, a tolerance for the fraction outside the band, and a separate…
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Why do nitrate limits apply to some vegetables?
Nitrate accumulates in certain vegetables, principally leafy ones such as spinach, lettuce and rocket, and the amount depends on the species, the…
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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.