What’s Up with Wawona, June 2023

Industry Trends 

Frozen strawberries have gained immense popularity among health-conscious individuals and food enthusiasts alike. These delightful berries are picked at their peak ripeness and quickly frozen to lock in their vibrant color, flavor, and nutritional value. One of the main reasons for their popularity is their versatility. There are various types of frozen strawberries available in the market, including whole berries, sliced strawberries, and strawberry puree. Each type offers a unique texture and can be used in a wide range of culinary creations, from smoothies and desserts to sauces and toppings.

When it comes to health benefits, frozen strawberries are a nutritional powerhouse. They are loaded with antioxidants, including vitamin C, which helps boost the immune system and promotes healthy skin. These berries are also a great source of dietary fiber, which aids in digestion and helps maintain a healthy weight. Additionally, frozen strawberries are low in calories and fat, making them an excellent choice for those looking to manage their weight or incorporate healthier options into their diet.

In conclusion, the popularity of frozen strawberries stems from their delightful taste, versatility in various culinary applications, and their impressive array of health benefits. These frozen delights are a great addition to any diet, providing a burst of flavor, nutrition, and convenience all year round.

 

Frozen Fruit 101

IQF, or Individually Quick Frozen, is a revolutionary freezing technique that offers immense advantages to restaurants. With IQF, each food item is frozen separately, ensuring that it retains its individual shape, texture, and nutritional value. This technology enables restaurants to store a wide variety of fresh fruits without compromising on quality or taste. The individual freezing process prevents the formation of large ice crystals, resulting in minimal damage to the food’s cell structure. The benefits of IQF include extended shelf life, reduced food waste, and increased convenience, allowing restaurants to offer consistent high-quality fruit while maintaining cost-effectiveness.