Red Oak Foods Caramelized Reduced 100% Onion Puree (Type BP), Aseptic

Identification & Functionality

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: GMO-free,
Naturally Derived
Food Ingredients Features: Caramelized,
Cost Effective,
Easy To Use,
Enhanced Shelf Life,
Free of Major Allergens,
Imparts Flavor,
Long Shelf Life,
Non-Irradiated,
Ready-To-Use
Benefits: They drastically reduce (if not totally eliminate) the initial cooking time and energy needed for onions to develop their flavor.

They typically have an application rate of only about 70-80% vs. fresh/IQF due to the natural moisture reduction 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 by virtue of these being already cooked and packed aseptic

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Meat, Poultry & Seafood,
Savory & Culinary
Food & Nutrition Applications: Processed Meat Products,
Quiches,
Sauces,
Soups
Expected Usage: Ready to add to your dishes, Listeria Monocytogenes analysis is performed once a year depending on the type of thermal process. For use in stews, sauces, soups, meat products, quiches, etc.

Properties

Physical Form: Puree
Flavor: Typical of the used variety, soft, free of other strange tastes
Physico-Chemical Properties
Microbiological Values
Nutritional Information
Heavy Metals
Organoleptic Characteristics: Essence: Typical of the fruit, intense, without fermentation or other bad smells.

Aspect: Uniform product, integrate, without phase separation.

Texture: Granulate, médium consistency.
Note: Microbiological Values are tested after Incubation 7 days at 37°C/55°C.
Defaults: Criteria Maximum Levels

Non Vegetable Origin

Glass, staples,
stones, hair, metals, plastic,
insects, larvae Absence

Vegetable Origin

Leaves < 1%

Roots < 1%

Stalks Absence

Peel defaults < 1%

	Value	Units	Test Method / Conditions
Mesophile Aerobes	max. 10	ufc/g	Internal Method
Thermophile Aerobes	max. 10	ufc/g	Internal Method
Lactobacilli Aerobes Mesophile	max. 10	ufc/g	Internal Method
Aerobes (at 30°C)	Absence	per gram	External Method
Salmonella	Absence	per 25g	External Method
Clostridium botulinum	Absence	per gram	External Method

	Value	Units	Test Method / Conditions
Lead (Pb)	max. 0.10	mg/Kg	-
Cadmium (Cd)	max. 0.03	mg/Kg	-

Regulatory & Compliance

Certifications & Compliance: GFSI Certified
Regulatory Information: Contaminants

Pesticides: All phytosanitary product waste will be within the limits set by the legislation of the European Union, and its later modifications.

Allergen Statement

Allergen-free product.

Doesn’t have any of the allergenic components listed in Regulation 1169/2011 or modifications. No cross or accidental contamination possible due to protocolization and validation of processes.

Gluten is <10ppm in final product.

GMO’S

GMO’s-free product

None of the ingredients used are from or contain protein or DNA from Genetically Modified Organisms. No cross or accidental contamination possible because none of the ingredients or additives on site contain GMO`s.

Radiation

No ionization treatments used on final products.

Packaging & Availability

Storage & Handling

Shelf Life: 18 Months
Preservation Conditions: 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.

Enhanced TDS

Criteria	Maximum Levels
Non Vegetable Origin
Glass, staples, stones, hair, metals, plastic, insects, larvae	Absence
Vegetable Origin
Leaves	< 1%
Roots	< 1%
Stalks	Absence
Peel defaults	< 1%