White Oak Frozen Foods, LLC

Welcome to White Oak Frozen Foods LLC

Reduced Moisture Vegetables
Less Water is More Value For Our Customers

Food Product Development specialists enjoy significant advantages and new ways to use Reduced Moisture™ products

Why are Reduced Moisture™ Vegetables the best choice versus Fresh or IQF Vegetables?

One pound of RM replaces approximately two pounds of IQF or Fresh.

Twice as many Vegetable Pieces per pound. Double the solids and concentrated flavor.
Cuts the Transportation and Storage costs in Half.

Improved Food Safety with HTST (High Temperature/ Short Time) micro kill step.

Lower micro’s compared to IQF or fresh
Provides Safe “Ready to Eat Vegetables”

Better performance in product applications where excess moisture is a problem

Controls weeping (Synersis)
Consistent year round quality

What's New at White Oak:

FDA Food Facility Registration: 15333510306
Ready to Eat/Food Safety/HTST
Process Environmental Monitoring
Process Lethality:
- Process Lethality Background
- Red Bell Pepper Process Lethality
Spatial Mapping Overview
2011 Silliker Food Safety Audit
RM Fresh Frozen “Peeled” Dice Roma Tomato
Culinary Section -- Check out our great new recipes...

Benefits to the Food Industry

Reduced Moisture Processing

White Oak is focused on producing REDUCED MOISTURE™ vegetables to satisfy the rapidly growing demand for these new improved Vegetables - especially Tomatoes, Chili Peppers, Onions, Broccoli and Zucchini.

Less Water is more Value RM

Vegetables are produced using the combined technology of dehydration and freezing to eliminate 30% to 50 % of the initial moisture of the fresh vegetable. The resulting control of moisture of the vegetable piece reduces clumping, eliminates syneresis, and intensifies color and flavor.

Food Safety

Installation of specialized equipment that is all natural “HTST” is utilized to produce extra low micro, pathogen free, ready to eat RM vegetables.

Improved Menu Development

The critical functional advantage of the RM process in controlling syneresis as the frozen vegetable is thawed or heated at the point of consumption opens up many new uses of RM IQF Vegetables that were not available to product and menu development specialists in the past.

Eliminate Soggy Vegetables and Wet Spots

With the use of RM IQF Vegetables, soggy vegetables and wet spots in a finished food product are eliminated. Synersis or weeping during thawing or heating is virtually eliminated. The product remains stable longer due to its reduced moisture content.

Reduced Shipping and Handling Costs

Because the products contain less free water your shipping and handling costs are reduced by 25 - 50%. Plus improved freeze/thaw stability, very free flowing, and excellent micro control thru an all natural SHS system improves operational use.

Reduced Moisture Innovation

White Oak has put together a unique team of experienced individuals in vegetable crop management, processing, research and development and ingredient marketing.