Quality control: the limits we work to
| Moisture | ≤ 8% (onion and garlic ≤ 6%) |
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| Water activity (Aw) | ≤ 0.60 |
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| Particle / cut size | Flakes 5-15 mm, granules 40-80 mesh |
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| Total plate count | < 10,000 CFU/g (typical limit, batch COA confirms) |
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| Coliforms | < 10 CFU/g |
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| Yeast and mould | < 100 CFU/g |
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| Salmonella | Negative in 25 g |
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| Heavy metals | Pb < 0.5 mg/kg, Cd < 0.2 mg/kg |
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| Foreign matter | None; X-ray and metal detection on every lot |
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Values above are the standard specification for this range. The certificate of analysis issued with each lot states the measured result, and we will quote tighter limits where your own HACCP plan requires them.
Dehydrated or freeze dried: which to specify
Air drying is cost-efficient and gives the stronger, more concentrated aroma that seasoning houses rely on. Freeze drying keeps shape, colour and a lighter texture, which suits visible pieces in cup noodles or ready meals.
We run both technologies in the same facility, so the same vegetable can be quoted in either format without a second supplier, one specification and one shipment.
Custom mesh, blends and private label
Custom mesh size, pungency target, blend ratio, packaging and labelling are available, including private label bags and cartons with your artwork, barcode and lot coding.
Raw material is inspected on arrival, sorted with AI colour sorters and passed through metal detection before packing, with moisture, microbiology and residue limits tested per batch.
Frequently asked questions
What is the difference between flakes, minced and granules?
Flakes are the largest cut and are used where visible pieces are wanted; minced is a mid-size cut for sauces and fillings; granules and powders are specified by mesh size for seasoning blends and dry mixes.
Do you supply both dehydrated and freeze dried onion and garlic?
Oui. Both technologies run in the same facility, so you can source the same vegetable in either format with one specification and one shipment.
How do you control pungency in onion and garlic?
By fixing the raw material source, drying curve and cut size, then verifying each batch against the approved sample before release.
Can you consolidate several items in one container?
Oui. Mixed containers with palletised cartons are standard for distributors and seasoning houses ordering multiple items.
Is sulphite used in your dehydrated vegetables?
Our standard range is produced without sulphite fumigation. If a specific item requires treatment for your market, it is declared on the specification and the label.
Why is dehydrated onion cheaper than freeze dried onion?
Air drying removes water with heated air in a tunnel, which is far cheaper per kilo than freezing and sublimating under vacuum. The trade-off is colour and aroma: dehydrated onion is warmer and more cooked in flavour, freeze dried onion tastes closer to fresh.
Do you offer steam sterilised dehydrated vegetables?
Oui. Steam sterilisation is available for products going into ready-to-eat applications, with the microbiological result stated on the COA for each lot.
What is the typical shelf life of dehydrated vegetables?
12 to 18 months in unopened, PE-lined cartons kept below 25 C. Onion and garlic powder are more hygroscopic than flakes, so we recommend nitrogen flushing for long sea freight.
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