Frozen blackcurrants have emerged as a highly sought - after ingredient in the food industry. Their application spans across various sectors such as jam production, baking fillings, and juice making. The market trend shows a growing demand for natural and high - quality food ingredients, and frozen blackcurrants fit the bill perfectly.
"The use of frozen blackcurrants in our juice production has significantly improved the product's flavor and nutritional value. It has become a key selling point for our brand," said a European juice manufacturer.
The HACCP (Hazard Analysis and Critical Control Points) system plays a crucial role in ensuring the quality of frozen blackcurrants. In the raw material acceptance stage, strict criteria are set. Only blackcurrants from the high - quality northern hemisphere regions are selected. These regions provide the ideal growing conditions, resulting in fruits with excellent flavor and nutritional profiles. The HACCP system also monitors the production process. From washing, sorting to the final freezing, every step is carefully controlled to prevent any potential hazards.
During storage and transportation, the HACCP system ensures that the blackcurrants are kept in optimal conditions. The entire process from the farm to the customer's door is under strict temperature control, maintaining the freshness and quality of the product.
Compared with traditional freezing techniques, the - 35℃ quick - freezing process has a significant positive impact on the quality of blackcurrants. In terms of color, traditional freezing may cause some discoloration, while the - 35℃ quick - freezing can maintain the natural and stable color of the blackcurrants. Regarding aroma and texture, the quick - freezing process can better preserve the original characteristics of the fruits, providing a more authentic taste experience for food processing products.
| Quality Indicator | Traditional Freezing | - 35℃ Quick - Freezing |
|---|---|---|
| Color Stability | Low | High |
| Aroma Preservation | Average | Excellent |
| Texture Retention | Poor | Good |
Frozen blackcurrants are rich in polyphenol antioxidants and vitamin C. According to laboratory tests, each 100 grams of frozen blackcurrants contains about 180 - 200 mg of vitamin C, which is much higher than many other fruits. The high content of polyphenol antioxidants also endows blackcurrants with strong antioxidant properties, making them a valuable functional natural ingredient in the food industry.
In the jam - making industry, frozen blackcurrants can be used to produce high - quality jams with rich flavors and natural colors. A European jam manufacturer reported that after using our frozen blackcurrants, the sales of their jam products increased by 20% within a year. In the baking industry, the use of frozen blackcurrants as fillings can add a unique flavor and nutritional value to pastries. For juice production, blackcurrant juice has become a popular choice among health - conscious consumers due to its high vitamin C content.
Every batch of our frozen blackcurrants comes with a third - party laboratory report, which provides detailed information on the product's quality, including the content of various nutrients and the absence of harmful substances. We also offer customized packaging options to meet different customer needs and a full - cold - chain service to ensure that the products reach our customers in the best condition.
Our frozen blackcurrants, produced under strict HACCP standards, offer a reliable natural source for your food processing formulas. They can help you reduce coloring costs and enhance the competitiveness of your products. With a whole - fruit rate of 95% and excellent quality, they are the ideal choice for food processing enterprises in Europe and the Middle East.
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