IQF ingredients offer several operational advantages including reduced waste from overcooking, lower labour and energy requirements during preparation, and a consistent cook quality every time. When the full value chain is considered, IQF ingredients can also offer cost advantages compared with traditional dry ingredients.
Ebrofrost’s portfolio includes short-cut pasta, pasta nests, Asian noodles, rice varieties, grains and pulses, all produced from carefully selected, traditional raw materials and cooked using gentle processes before rapid freezing to preserve flavour and structure. The vast range includes options for gluten-free, wholegrain, organic and ready-to-eat and all can be customised to meet specific recipes or specifications.
Two new pasta products will be on show at IFE.
High Protein Pasta that delivers 12g of protein per 100g, double that of standard cooked pasta. Unlike some pulse-based protein alternatives, this pasta is designed to avoid flavour interference and can integrate easily into existing recipes. Produced in the UK high-care facility, it is available in ready-to-eat formats as well as IQF.
pH-Controlled Pasta that significantly reduces pathogen growth risks for manufacturers of ready-to eat pasta dishes whilst also offering extended shelf life, and flexible customisation options. Fully HACCP-compliant and already in use across Europe, this is now available in the UK via Food Team International.
Mark Roscoe, Managing Director Food Team International, told That's Food and Drink: “Food manufacturers and foodservice operators are increasingly looking for reliable, high-quality ingredient solutions that simplify preparation while maintaining authentic taste and texture. IFE allows us to demonstrate how our cooked frozen ingredients can support innovation and efficiency in modern food production.”