It’s no surprise to restaurants that they need to take utmost care in preparing their meals. Not only does this ensure that the flavour of their products is top-notch, but it also leaves owners with the fear that their products are the cause of illnesses to their customers. An unkempt pantry leading to a lawsuit is sure to be a loss in thousands and potentially tens of thousands in having a disgraced reputation.
Doing your best to keep your vegetables safe and clean from spoilage is a smart way to keep your customer’s healthy and satisfied. If you’re looking for sustainability and richness in flavour, then opting to choose IQF products will be the best way to go.
Food and spoilage
Products bought in the grocery store will usually have a ‘best by’ date indicated. But just as a secret between you and me, depending on the packaging procedure of the product, it can last a little longer than that. Of course, you have to look at the warning signs of spoiled food, seen through the yellowing of leafy vegetables and dark spots that are due to the formation of ice crystals.
Your best friend in this scenario is your senses. Common signs that vegetables are nearing the end of their shelf life is the presence of ice crystals. These can be present if plantsare left in the freezer for too long or if the method of freezing is just through regular means. Once your plants have these signs, it’s clear that they should be in the compost bin.
Are frozen products better than fresh ones?
Fresh isn’t always the best choice, at least when it comes to vegetables and fruit. Frozen products have benefits if you’re looking to buy them from the grocery store. Frozen goods are typically priced lower compared to fresh products, but if you’re buying vegetables that are farmed in remote locations to be shipped to your local grocer, then it’s better to have them frozen. These products are typically picked right before they are fit to be ripe, seeing as the manufacturers consider the long distances travelled by the food.
‘Freshly-picked’ products are often un-ripe when taken from the ground and have less nutritional content compared to frozen goods. If you have the chance, look for IQF vegetable suppliers in the UK which can be a healthier and more affordable choice for your business.
IQF, or Individually Quick Frozen, products reduce the risk of spoilage by freezing the products at low temperatureswithin a quick timeframe. What would usually be done in ten hours of freezing takes just over two hours, frozen products using this process have fewer ice crystals that eat away at the product’s natural moisture which prevents the occurrence of spoiling. The food then undergoes a process of being blanched in warm water to kill bacteria and enzymes that contribute to spoilage. The method of flash freezing preserves not just the flavour from leaving but keeps the nutrients intact.