date:Jun 07, 2012
vegetables that provide superior productflavor and texture. Customers, upon thawing or heating of thevegetables have a significantly higher quality food in terms ofappearance and flavour, than traditional freezing/thawingmethods. In addition, the RM allows for lower transportationcosts, spoilage and storage costs to customers.
With this specialized technology, White Oak, founded in 2002,has an existing market for their RM/IQF vegetable ingredientswith companies producing frozen and refrigerated