Frozen Vegetables
Product Categories
Blogs
Featuring a variety of IQF-frozen vegetables in whole, cut, and pureed forms, this category provides high-quality, standardized ingredients for the food industry. Sourced from select produce and processed to retain freshness, our products help you lower operational costs, maintain dish consistency, and ensure a reliable year-round supply, making them essential for foodservice and manufacturing applications.
Are Frozen Vegetables Healthy?
Yes—Frozen vegetables are both healthy and nutritious, and often have the same flavor as fresh ones.
Because they are immediately frozen following the harvest, the vitamins, minerals, and antioxidants are maintained. Conversely, fresh vegetables may be depleted of nutrients during transportation and storage.
Nutritional Benefits of Frozen Vegetables:
High vitamin storage: Particularly vitamins A, C, and K, these substances have a slow degradation under freezing.
Freeze rich: The process of freezing doesn’t have an effect on the fiber content of vegetables.
No preservatives: Freezing is a natural method of preservation that lacks chemical supplements.
Constant quality: Freezing impairs the growth of bacteria and promotes stability.
Minimized food waste: You can only consume what is necessary and leave the rest in the freezer.
- IQF Cauliflower
- Spec:30-50mm according to customer’s requirement
- Packing:10kg/ctn according to customer’s requirement
What Should You Consider When Buying Frozen Vegetables?
When purchasing frozen vegetables for sale or consumption, it’s crucial to consider the quality of the product as well as the supplier’s reliability. Here are the important aspects:
- Freezing Technology
Look for products that utilize IQF technology, this technology individually freezes each part. This prevents aggregation and ensures an even temperature while preserving the vegetable’s shape and flavor.
- Appearance and Color
High-quality cold vegetables should have a bright, natural color that lacks frost damage or accumulation of ice. Dull color or overly cold temperatures are indicative of insufficient freezing or storage.
- Purity of Ingredients
Select entirely natural vegetables, with no added salts, sugars, or preservatives. Always read the ingredient label for supplements.
- Packaging
The packaging should be airtight, moisture-resistant, and labeled with information regarding the production and expiry date of the product. Vacuum or nitrogen-filled packaging promotes the prevention of oxidation and maintains the freshness of the product.
- Storage and Transportation
Maintain the temperature of the cold chain below -18°C during storage or delivery. Any temperature changes can adversely affect the texture and flavor.
- Suppliant Certification
Purchase from trusted suppliers that have international food safety certifications like HACCP, ISO22000, BRC, or FDA approval. This facilitates the achievement of hygienic and export-related standards.
- intended use
Select products that fit your preferences: for example:
IQF chicken and pumpkins for restaurants.
Freeze-dried mixed vegetables for manufacturing ready meals.
Cartons with a weight of 20kg are used in industrial food processing.
