Ready to Eat

All White Oak products comply with local, state and federal requirements as “Ready-to-Eat” foods.

According to the definition of the United States Department of Agriculture (USDA), Ready-to-Eat (RTE) foods refers to “food that is in a form that is edible without washing, cooking or heating by the consumer and that it is reasonably expected to be consumed in that form.”

Importantly, our Ready to Eat (RTE) status include a heat kill step process that eliminates Listeria and Salmonella. This important proprietary step has been validated by an ISO 17025 accredited third party laboratory. The validation study supports the effectiveness of our heat kill step on Listeria and Salmonella.

Upon discharge from the heat kill step, the product is conveyed in a sealed system into a clean room under positive atmospheric pressure. The product is then conditioned with chilled, HEPA (High-Efficiency Particulate Air) filtered air. Finally, the product is frozen, screened for final size classification, metal detected and packaged.


Lower Freight, Storage and Handling Costs

Less water means higher vegetable solids, resulting in more pieces per pound - better value - saves space - less weight.

Concentration reduces freight costs up to 50%.


Consistent Quality and More Intense Flavor

Control of raw material through all processing steps, including White Oak’s ISO 17025 accredited heat kill step process, assures consistent year round quality and safety.

The 30-50% increase in vegetable solids results in products with brighter color and more concentrated flavor.


Increased Nutrition

  • Less water gives RM Vegetables more nutrition pound for pound

  • It takes 33% less vegetables to make a full serving with RM Vegetables

  • Frozen vegetables are proven to be every bit as nutritious as fresh vegetables


Nutrition Study Findings

 

  • RM consistently contains more calories than fresh and IQF

  • RM has higher protein content than fresh and IQF

  • RM has more carbohydrates than IQF and fresh

    • RM has more fiber than IQF and fresh

    • RM has more sugar content than IQF and fresh

  • RM has higher calcium than IQF and fresh

  • RM has more iron than IQF and fresh

  • RM has more potassium for 5 out of 6 vegetables tested for fresh and IQF

  • RM vegetables have a higher anti-oxidant capacity than fresh and IQF vegetables

  • RM vegetables have a higher macronutrient content than fresh and IQF vegetables