REDUCED MOISTURE™ TOMATO Natural & Peeled Vine Ripened Tomato Concentrated Color & Flavor plus Syneresis Control

Now you can formulate with frozen tomatoes and be assured color will be as red and flavor will be as fresh as the day they were picked - without the free water upon thawing or cooking.

Concentrated Color & Flavor: Higher solids means intensified color and flavor that will not fade over time.

Syneresis Control: Syneresis: (or weeping) is eliminated when RM Tomatoes are thawed or cooked.

Superior Texture: Minimal cell damage during freezing yields a texture that is closest to fresh.

Economically Superior: Compared to IQF, Reduced Moisture Tomato provides higher solids and a higher piece count per pound resulting in lower freight, storage and handling costs.

Modified Atmosphere Packaging: Prevents the loss of Lycopene responsible for the deep red color and fresh flavor of vine ripened tomatoes.

SEE THE REDUCED MOISTURE TOMATO ADVANTAGE

One Pallet Reduced Moisture Tomato Equals the Piece Count and Solids of Two Pallets of IQF Tomato

FEATURES & BENEFITS

• CONTROLLED MOISTURE
  White Oak's unique process reduces moisture of the fresh prepared vegetable by 30 - 50% to control syneresis when thawed or heated
  
  
• HIGHER PIECE COUNT
  Less water means higher vegetable solids, resulting in more pieces per pound - better value - saves space - less weight
  
  
• MORE INTENSE FLAVOR & COLOR The 30-50 % increase in vegetable solids results in products with brighter color and concentrated flavor
  
  
• CONSISTENT QUALITY Control of raw material thru all process steps - including White Oak's proprietary SHS micro control unit - assures consistent year round quality and safety

Remove free water from the vegetable and individually quick freeze.

Removal of excess water eliminates synersis and weepage in frozen vegetable pieces upon thawing, and in baking and microwave applications.

As compared to traditional IQF vegetables, RM vegetables provide superior color, flavor and texture.

Key Features:

• Free moisture is eliminated
  
  
• Little to no product shrinkage
  
  
• Weight reduction (water) of 30 to 50%
  
  
• Smaller and fewer ice crystals
  
  
• Minimal damage to cell structure
  • Improved Functionality
  • Better texture, color, and flavor
  • Improved piece identity
• Remove free water transfer in formulas and finished products
  
  
• Processing Ease
• Less fusion of pieces during freeze-thaw cycles
• No peeling, trimming, or waste issues
  
  
• Cost Savings (See Example)
  • Lower freight, storage, and handling costs
  • Higher piece count per pound

Major Ingredient Category Replacements:

• Individually Quick Frozen (IQF)
  
• Brined Vegetables
  
• Fresh Vegetables
  
• Canned
  
• Aseptic Packed
  
• Block Frozen

Why Reduced Moisture Frozen Vegetables?

• High Solids
  
• Concentrated Flavor
  
• Reduced Syneresis
  
• Higher Piece Count
  
• Reduced Micros
  
• Improved Texture
  
• Lower Logistics Costs

Applications:

• Salsas and Salad Dressings
• Frozen Pizzas
• Frozen Dinners
• Frozen Appetizers
• Microwave Products
• Toaster Pastries
• Dips and Spreads
• Pasta Sauces
• Soups
• Culinary Sauces