What We Do
White Oak Frozen Food's Reduced Moisture (RM) Vegetables have everything you’re looking for in a functional vegetable ingredient: proven product performance, concentrated nutrition and vivid color, texture and flavor of produce picked at its peak. What they don’t have is the excess moisture that leads to syneresis* in traditionally frozen and Individually Quick Frozen (IQF) vegetables.
That’s because our proprietary all natural Reduced Moisture technology eliminates extra water, yielding a frozen vegetable with higher solids content and the true-to-nature taste and appearance that signifies wholesome goodness to today’s consumer. The RM advantage is clear: lose the moisture, not the sensory appeal.
Processing Performance: Products ranging from frozen pizzas to microwavable entrees hold up better. Crusts, breads and dough remain crisp: sauces and eggs have the perfect amount of moisture.
Ready to Eat Status: RM Vegetables go straight from the freezer to the application – no further cooking required. Formulating grab-and-go refrigerated sandwiches and salads just got easier. Importantly, our Ready to Eat (RTE) status includes a heat kill step process that ensures a high-quality safe product.
Use Less: Lower moisture and higher solids mean concentrated vegetable flavor and nutrition. Your application can deliver a full vegetable serving with 33% fewer RM Vegetables than fresh or IQF vegetables. Also, concentration reduces freight costs up to 50%.
Reduced Moisture Vegetables do one better than fresh because, with various cuts and blends, they can be customized to meet your needs.