Fresh Frozen Strawberries

Frozen strawberry specifications include requirements for fruits quality, such as good color, maturity, firmness, and absence of defects like mold or foreign material. Product quality is ensured through a Freezing method, typically IQF (Individually Quick Frozen), to maintain fruit integrity. Nutritional values are standardized, with specific figures provided per 100g serving. Storage and transport temperatures are critical, requiring consistent freezing temperatures to preserve quality and extend shelf life. Packaging includes food-grade materials and adherence to labeling standards.

Fruit Quality & Appearance

• Color: Fruits should have a good, typical red color. 
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Processing & Freezing

• IQF: The standard for preserving individual fruit integrity, allowing berries to be easily separated by hand. 
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Nutritional Content

• Energy: Approximately 111 kJ / 26 kcal per 100g. 
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Storage & Transportation

• Temperature: Consistently maintained at or below for optimal storage and to prevent ice crystal formation. 
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Packaging

• Materials: Food-grade materials like polyethylene (PE) bags and durable, corrugated cardboard boxes are used. 
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Microbiological Standards

• Salmonella: Absence in 25g. 

Maturity: Strawberries must be at a suitable degree of ripeness for deep freezing. 

Defects: The fruit should be free from mold, decay, insect damage, foreign material, and other blemishes. 

Form: If sliced or cut, the fruit should be largely intact and not significantly disintegrated. 

Foreign Material: Practically free from sand, grit, stalks, leaves, and calyces. 

Cleaning: Fruits must be clean, washed, and free of any contaminants. 

Carbohydrates: Around 5.2g per 100g. 

Fat: About 0.5g per 100g. 

Protein: Typically less than 1g per serving. 

Vitamin C: High levels, e.g., 61.39 mg per 1 cup (unthawed). 

Fiber: Important dietary fiber, with significant amounts (e.g., 2g per 3.5-ounce/100g) providing digestive benefits. 

Duration: A typical shelf life of two years. 

Labeling: Requires clear product information, including name, type, country of origin, net weight, and production/expiry dates. 

E. coli: Absence in 0.1g. 

Yeast & Molds: Maximum 100 per gram. 

Total Microorganisms: Maximum 100,000 per gram.