Red Oak Foods - Cooked 100% Onion Puree (Type P), Aseptic

Identification & Functionality

Country of Origin: Spain
Ingredient Name: Onion Puree
Ingredient Origin: Natural Origin,
Plant Origin,
Vegetable Origin
Technologies: Food Ingredients
Product Families: Food Ingredients — Whole Foods, Extracts & Premixes
Vegetable Products & Extracts

Features & Benefits

Labeling Claims: Allergen-free,
GMO-free,
Halal,
Irradiation-free,
Kosher,
Naturally Derived,
Organic
Food Ingredients Features: Cost Effective,
Enhanced Shelf Life,
Ready-To-Use
Benefits: Drastically reduce or eliminate the initial cooking time and energy needed for onions to develop their flavor.

Typical application rate of only about 70-80% vs. fresh/IQF due to the natural moisture evaporation having already occurred during the cooking process.

By being aseptically packed, these can be kept in standard ambient storage without refrigeration or having to rely on a costly fresh/frozen supply chain typically attributed to onions.

Ready-To-Use, Low Micros, by virtue of these being already cooked and packed aseptic.

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Convenience Foods,
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition Applications: Bread,
Burger,
Burrito,
Dressings,
Dumplings,
Filling Applications,
Hot Dogs,
Pasta,
Pies,
Pizza,
Processed Meat Products,
Quiches,
Rolls,
Sauces,
Soups,
Stew
Applications: Meat fillings (such as empanadas)

Quiche type of pies

Sauces (large proven applications in ethnic sauces requiring a strong onion base and extensive pre-cooking of onions)

Dressings (as a superior alternative to commonly used raw onion puree)

Soups: used as an alternative to IQF raw onions, customers state seeing an improved / more rounded out flavor

Industrial baking (such as focaccia bread types...)

Asian food (such as dumpling/rolls applications)

Burritos

Breakfast pockets

Properties

Physical Form: Puree
Odor: Typical of the fruit, stron, without fermentation or other bad smells.
Taste: Typical of the fruit, stron, without fermentation or other bad smells.
Physico-Chemical Properties
Microbiological Values
Nutritional Information
Heavy Metals

	Value	Units	Test Method / Conditions
Mesophile Aerobes	max. 10	ufc/g	—
Thermophile Aerobes	max. 10	ufc/g	—
Lactobacilli Aerobes Mesophile	max. 10	ufc/g	—
Aerobes (at 30°C)	Absence	g	—
Salmonella	Absence	/25g	—
Clostridium Botulinum	Absence	g	—

	Value	Units	Test Method / Conditions
Pb	max. 0.10	mg/Kg	—
Cadmium	max. 0.05	mg/Kg	—

Regulatory & Compliance

Certifications & Compliance: BRC Certified,
Halal,
Kosher,
Organic Certified,
USDA Organic

Packaging & Availability

Packaging Type: Bags,
Boxes
Packaging Details: Package

Type of packaging: aseptic bags of high barrier.

Net weight (Kg): 10

Gross weight (Kg): 10.08

Package size (LxW) (mm): 465x445

Package

Type of packaging: aseptic bags of high barrier.

Net weight (Kg): 20

Gross weight (Kg): 20.11

Package size (LxW) (mm): 670x470

Package

Type of packaging: aseptic bags of high barrier.

Net weight (Kg): 17

Gross weight (Kg): 17.11

Package size (LxW) (mm): 670x470

The aseptic bags are not recyclable because they are a mixture of plastic and aluminum, the cardboard boxes are recyclable.
The pallets can be reused and at the end of their life they can be recycled.
The film is a recyclable plastic.

Storage & Handling

Shelf Life: 18 Months
Storage: Preservation (storage and transport) at ambient temperature, between 0 °C and 40 °C, in a clean and dry place. Once the package is opened, it’s necessary to keep the product refrigerated and to consume in the following 7 days.

Red Oak Foods Cooked 100% Onion Puree (Type P), Aseptic