Specification focus
Confirm fruit variety or type, whole-fruit or cut format, piece size, ripeness, Brix where relevant, color, flavor, firmness, defect tolerance, foreign-material and microbiological limits, origin and certification requirements.
Bulk frozen and IQF fruits for bakery, dairy, smoothies, desserts, foodservice and further processing. Depending on the fruit, programs may include whole pieces, berries, halves, slices, dices, chunks or arils selected for consistent handling and year-round production use.

Fruit characteristics vary by variety, ripeness, crop, origin and processing method. Important sourcing criteria commonly include fruit form, piece size, ripeness or maturity, Brix where relevant, color, flavor, firmness, defect tolerance, foreign-material limits, microbiological requirements and frozen storage conditions.
Confirm fruit variety or type, whole-fruit or cut format, piece size, ripeness, Brix where relevant, color, flavor, firmness, defect tolerance, foreign-material and microbiological limits, origin and certification requirements.
PE-lined cartons, food-grade bags, foodservice packs and larger industrial configurations are common. Product should remain within the specified frozen cold chain during storage and transportation to help protect texture, color and fruit quality.
Frozen fruits are widely used in bakery fillings and toppings, yogurt and dairy preparations, smoothies, frozen desserts, jams and preserves, confectionery, fruit preparations, breakfast products, foodservice desserts and further-processing programs requiring consistent fruit pieces.
Send the fruit, required whole-fruit or cut format, size range, quality limits, intended application, quantity, packaging and destination. Include IQF requirements, Brix or ripeness targets, certifications, samples or technical documentation where applicable.