Frozen Strawberries No Sugar Added
Description
Technical Parameters
Product Identity Comes Before Price Comparison
We define the product by ingredient and processing method: IQF whole frozen strawberries or the contracted cut form, made from 100% strawberry with crop-natural sugars and no added sugar. No-sugar-added does not mean sugar-free because strawberries naturally contain sugars. Sweetened strawberries, syrup-packed fruit and formulated puree use separate ingredient statements, Brix targets and quotations.
100% strawberry, free-flowing whole berries or pieces, with crop-natural Brix and no added water or sugar.
Crushed, refined and normally pasteurized single-strength puree, packed as a block, pail or drum.
Fruit with declared sugar, syrup or other ingredients. It uses a separate fruit-to-sugar ratio and finished-product Brix.
We provide the ingredient declaration, product specification and available analytical data needed for the buyer's own market-compliant label review.
Buyer Risks and Our Control Points
| Buyer concern | Order risk | Our control | Release evidence |
|---|---|---|---|
| Uneven whole-berry size | Inconsistent retail presentation, dosing and thaw time | We grade by the agreed diameter range and inspect a representative sample | Size record and approved reference |
| White shoulders, green tips or dark fruit | Weak colour and uneven flavour after thawing | We sort maturity and colour before and after freezing | Defect count or weight result |
| Broken pieces and fines | Lower usable yield for visible-fruit applications | We define broken material by weight and match packing/handling to the target | Frozen sample separation result |
| Clumping and excessive frost | Poor free flow and inaccurate industrial dosing | We manage draining, freezing, frozen handling and bag sealing | Free-flow and pack inspection |
| Unclear COA or mixed test methods | QA cannot compare repeat lots | We place specification limits, methods and batch Actual Results in separate fields | Lot-linked COA and reports |
The visual separates whole, halves, slices, dice, bits and puree so each format can be quoted under the correct measurement and processing specification.
Available Forms and Starting Sizes
We quote each form against its own measurement method. Whole berries are graded by diameter; slices by thickness; dice by length, width and height; bits by particle range; puree by Brix, pH, acidity, screen and consistency.
- Whole IQF: 15–25 mm, 25–35 mm, mixed 15–35 mm, or contracted range.
- Halves: longitudinal halves from suitable berries, with maximum broken/fines tolerance.
- Slices: 6–10 mm thickness; 8–10 mm is a common industrial request.
- Diced: 10 × 10 mm and 15 × 15 mm commercial options; smaller particles use a separate fines tolerance.
- Bits / crumbles: economical fruit material for puree, filling, sauce and blending.
- Puree: seeded or seed-reduced, raw or pasteurized frozen, supplied under a separate specification.
Commercial Specification: Unsweetened IQF Whole Strawberries
The values below are our starting quotation basis. They are specification limits, not claimed laboratory results for an unproduced lot. The final signed specification can tighten or adjust individual fields for the application, origin, grade, crop and destination program.
| Item | Starting specification | Buyer relevance |
|---|---|---|
| Product identity | 100% strawberry, unsweetened, IQF whole | No added water, sugar, syrup, colour or preservative in the standard program |
| Botanical name | Fragaria × ananassa | Commercial cultivated strawberry |
| Origin / varieties | China; Sweet Charlie, Hongyan and contracted processing cultivars | Final cultivar follows crop availability and order |
| Whole size | 15–25 mm, 25–35 mm or 15–35 mm | Measured at the widest diameter under the agreed sampling plan |
| Brix | 7.0–11.0°Bx | Crop-natural soluble solids, measured on a prepared sample at the specified temperature |
| pH | 3.1–3.8 | Important for beverage, dairy, sauce and fruit-preparation formulation |
| Titratable acidity | 0.60–1.20% as citric acid | Measured on the prepared thawed sample using the agreed endpoint |
| Colour | Natural red to deep red, characteristic of ripe fruit | No serious browning, blackening or abnormal pale/green appearance |
| Flavour / odour | Characteristic strawberry; no fermented, musty or other off note | Assessed frozen and after controlled thawing |
| Frozen condition | Free-flowing, firm in frozen state, without excessive surface ice | Supports dosing, repacking and portion control |
| Shelf life / storage | 24 months at −18°C or below, unopened | Continuous frozen storage and transport required |
Size, Grade and Defect Limits
We use a 500 g sample unit and Codex CXS 52 defect definitions as the starting framework for whole fruit. The signed order states whether limits apply by number, area or weight and may use tighter commercial tolerances for visible retail or bakery programs.
| Whole-fruit defect | Starting limit per 500 g sample | Measurement basis |
|---|---|---|
| Stalks or stalk pieces over 3 mm | ≤3 by number | Count in the inspected sample |
| Calyces | ≤3 cm² total area | Combined visible area |
| Completely uncoloured whole fruit | ≤1 by number | At least 75% uncharacteristic exterior colour |
| Partially uncoloured fruit | ≤5.0% by weight | 25–75% uncharacteristic exterior colour |
| Disintegrated / broken whole fruit | ≤5.0% by weight | Broken, crushed or smashed fruit |
| Blemished fruit | ≤5.0% by weight | Visible pest, pathological or physical injury |
| Misshapen whole fruit | ≤2.0% by weight | Abnormal development or hard flesh parts |
| Dissimilar varieties | ≤6.0% by weight | Compared with the declared lot character |
| Mineral impurities | ≤0.10% by weight | Sand and grit on whole-product basis |
Actual halves show the natural internal cut face; this is assessed separately from unripe exterior tissue and abnormal discoloration.
Close product view shows red colour, hulled fruit and natural size variation; batch acceptance still follows the signed specification.
Raw Material and Processing Control
We select ripe processing strawberries by colour, maturity, firmness, aroma and defect condition. Incoming lots are checked for traceability, mould, decay, fermentation, insects, soil and other extraneous material. Calyx and stems are removed, and fruit is washed under controlled water and sanitation procedures.
After washing, surface water is reduced before freezing. This step matters because excessive retained water can increase frost and clumping. Whole or cut fruit then passes through the appropriate freezing program. Standard whole berries, halves, slices and dice are individually quick frozen; puree is pulped and handled under its own raw or pasteurized process.
Frozen product is sorted for colour, maturity, free-flow condition, damage and foreign material. We check weight, seal condition, code, carton marks and detection controls before frozen storage. Standard IQF strawberries are not normally blanched, juiced or moulded into silicone ice-cube trays.
Frozen Fruit Processing Video
Review the frozen-fruit handling environment together with the written strawberry specification. The approved order, production record and batch COA remain the controlling documents for the supplied lot.
Microbiological and Chemical Safety Specification
The following microbiological values are a practical starting program for raw IQF strawberries. Pasteurized puree uses a separate, tighter program. The final plan states the laboratory method, sampling frequency, number of units and destination requirement.
| Parameter | Raw IQF starting limit | COA / report note |
|---|---|---|
| Aerobic plate count | ≤100,000 CFU/g | Numerical Actual Result by batch when included |
| Yeasts | ≤1,000 CFU/g | Method and reporting limit stated |
| Moulds | ≤1,000 CFU/g | Separate from visual mould defect inspection |
| Coliforms | <100 CFU/g | Destination method applies |
| E. coli | <10 CFU/g | Numerical result or below reporting limit |
| Salmonella | Absent in 25 g | Pathogen result tied to lot |
| Listeria monocytogenes | Absent in 25 g where contracted | Final criterion follows market and intended use |
| Lead / cadmium | Pb ≤0.10 mg/kg; Cd ≤0.030 mg/kg for EU-oriented supply | Maximum limits, not assumed batch results |
| Pesticide residues | Destination MRL list; EU default 0.01 mg/kg where no specific MRL exists | Active-substance panel and crop batch identified |
Separate Specification for Frozen Strawberry Puree
Puree must not inherit the whole-fruit size and defect table. We quote it as a single-strength ingredient with its own physical, chemical and microbial controls. A typical pasteurized frozen starting program is shown below.
| Field | Pasteurized puree starting specification | Application control |
|---|---|---|
| Ingredient | 100% strawberry; processing aid declared if used | No hidden sugar or water |
| Brix / pH | ≥6.0°Bx; pH 3.0–4.0 | Supports formula and acidity review |
| Titratable acidity | 0.50–1.20% as citric acid | Measured with agreed endpoint |
| Screen | 0.3–0.6 mm | Controls seed/fibre texture |
| Total plate count | ≤300 CFU/ml | Pasteurized program only |
| Yeast / mould | Yeast ≤100 CFU/ml; mould ≤10 CFU/ml | Tighter than raw IQF fruit |
| Coliforms / E. coli | No growth under the contracted method | Method and reporting limit on COA |
Strawberry Raw-Material Inspection
We connect field or supplier-lot identification with incoming reception, processing date and finished-product batch. Raw fruit inspection focuses on ripeness, natural red colour, calyx condition, decay, mould, foreign matter and processing suitability.
The image shows general strawberry receiving and sorting evidence. It supports the raw-material control module, but it is not presented as a photograph of every order or a substitute for that batch's inspection record.
Actual strawberry washing equipment; washing is followed by draining, sorting, freezing and foreign-material control.
Batch COA and Traceability File
We prepare the batch COA around the signed specification. The specification column shows the acceptance limit; the Actual Result column shows the corresponding production-lot measurement. Where a numerical result exists, it is reported as a number or as below the laboratory reporting limit-not copied from the maximum limit.
Product form, size/cut, lot number, production date, best-before date, origin and packing.
Colour, flavour, free flow, defects, Brix, pH and contracted physical fields.
Microbiology plus scheduled residue, heavy-metal or other market-specific tests.
Packing list, invoice, certificate of origin, health or phytosanitary document where applicable, bill of lading and temperature records.
The process visual shows raw material handling, stemming, metal detection, two washing steps, draining, freezing, sorting, weighing, sealing and frozen storage.
Packaging, MOQ and Export Planning
| Commercial field | Supply basis |
|---|---|
| Bulk packing | 1 × 10 kg PE liner/carton; 4 × 2.5 kg; 10 × 1 kg |
| Retail / foodservice | 20 × 500 g, 10 × 1 kg, 4 × 2.5 kg, or private-label project pack |
| MOQ | 12 metric tons for standard bulk; normally 15 metric tons for custom printed packing |
| Mixed loading | 3–5 metric tons per compatible frozen-fruit SKU, subject to pack and production plan |
| 20-foot reefer | Approximately 10–12 metric tons |
| 40-foot high-cube reefer | Approximately 20–24 metric tons |
| Lead time | Normally 15–25 days after specification, packing and order schedule are settled |
| Port / trade terms | Qingdao or contracted China port; FOB, CFR or CIF |
Application Matching
Use whole, halves or dice when fruit pieces enter the blender; use puree for pumpable dosing. Brix, pH, seed/fibre level and pack size matter more than visual whole-berry grade.
Select slices or halves for visible toppings, dice for inclusions and bits/puree for fillings. Define thickness, broken rate, drip loss and colour after the customer's heat process.
Dice, bits and puree support yogurt, ice cream and cultured-product lines. The order should define seed texture, acidity, pasteurization status and downstream kill step.
Whole 15–25 mm or 25–35 mm fruit gives a clear consumer-facing form. We review net weight, free flow, bag artwork, barcode, language and carton marks.
500 g, 1 kg and 2.5 kg packs reduce repeated handling. Whole and halves serve visual applications; pieces and puree provide economical yield for sauces and bases.
Bits, crumbles, block fruit or puree can reduce cost where perfect whole shape has no value. We still control colour, flavour, Brix, mould risk and foreign material.
Cold-Chain and Receiving Control
We hold and ship frozen strawberries at −18°C or below. Before dispatch, we review lot separation, carton condition, code, quantity, reefer cleanliness, set point and loading arrangement. The customer's receiving team should check seal, product identity, carton condition, temperature evidence and signs of thaw/refreeze damage.
Repeated temperature fluctuation can increase surface frost, clumping, soft texture and drip loss. A single air-temperature reading during open-door unloading does not define product condition by itself; the receiving decision should use product core condition, recorder history, inspection sample and contracted tolerance.
Sealed export cartons show packing, label placement and carton handling before frozen storage; the lot code links each carton to the production record.
General reefer-loading evidence supports carton checks, temperature checks and frozen shipment handling; it does not identify a strawberry-only container.
Private Label and Pallet Planning
For private-label supply, we review bag size, material structure, seal width, coding area, ingredient statement, nutrition basis, storage instruction, country of origin, barcode, label language and destination claims. Artwork approval is completed before printed material enters production.
Pallet use changes payload and airflow. We calculate carton dimensions, stacking pattern, pallet height, gross weight and container load together. Container quantities remain planning ranges until the exact packing and carrier payload are known.
Sample Approval and Industrial Trial Plan
We use sampling to turn a visual product request into a repeatable commercial standard. A sample should carry the product name, form, size, lot number, production date, storage requirement and ingredient declaration. The sample represents that lot; it does not remove natural crop variation or replace the signed specification for future production.
During approval, record the thawing method and inspection temperature. Whole strawberries can look acceptable while frozen but release excessive liquid, soften rapidly or reveal pale internal tissue after thawing. We recommend assessing frozen colour and free flow first, then checking aroma, flavour, internal colour, texture and drip under a controlled thawing procedure. The retained approved sample provides a sensory reference, while numerical limits and defined methods remain the contractual acceptance basis.
Record dosage, blending time, seed/fibre behaviour, Brix, pH, colour and settling after the customer's heat or filling process. Compare whole fruit, dice and puree on usable yield rather than price per kilogram alone.
Record slice or dice integrity, water release, colour migration and shape after baking, proofing or refrigerated holding. Define acceptable fines and broken material for the visible application.
Review acidity interaction, colour, particle distribution and flavour after culture, pasteurization or frozen-dessert processing. State whether the fruit ingredient needs a validated kill step before addition.
When the industrial trial is approved, we transfer the agreed fields into the sales specification and order file: product form, size/cut, grade, Brix, pH, defect tolerances, microbiological program, packing, label, pallet plan and documents. This reduces the risk of approving one form and receiving another commercial grade at shipment.
Receiving Inspection and Claim Evidence
At destination, receiving inspection should use a representative sampling plan rather than one carton selected from the container door. Record the container number, seal, arrival time, reefer setting, temperature information, pallet and carton condition, product code and the number of sampled units. Photographs should retain the carton label and lot identity whenever possible.
Frozen inspection covers free flow, clumps, frost, colour, size/cut, broken pieces, packaging leakage and foreign material. Controlled thawing then supports evaluation of aroma, flavour, texture, internal colour and drip. If a result is outside the agreed tolerance, isolate the affected lot and preserve unopened cartons, opened sample, temperature record, laboratory report and dated photographs. This evidence is more useful than a general description such as "soft fruit" or "poor quality."
| Receiving point | Evidence to retain | Decision value |
|---|---|---|
| Shipment identity | Container, seal, bill of lading, pallet and lot codes | Links the inspection to the delivered consignment |
| Frozen condition | Temperature record, core check where agreed, frost and clump photographs | Separates product defects from transport or handling events |
| Physical conformance | Sample weight, size readings, defect separation and scale photographs | Allows comparison with the contracted limit and method |
| Laboratory concern | Sealed sample chain, method, laboratory result and remaining retained product | Supports a batch-specific technical investigation |
Repeat-Order and Specification Change Control
Strawberry colour, firmness and Brix naturally move with cultivar, field, maturity and crop period. We control repeat orders through written tolerances and batch records rather than promising that every berry will look identical. If the origin, cultivar, factory, process, size distribution, packing material or test method changes, the commercial effect is reviewed before the new basis is used.
The traceability chain connects raw-material source and reception lot to processing date, production shift, packaging batch, finished-product code, cold-store position and shipment. For a complaint or withdrawal exercise, this structure supports backward review of raw fruit and production records and forward identification of the shipments that received the finished lot.
Your purchasing team should also compare total usable cost. A lower-priced mixed-size berry with 10% broken material can be more expensive for retail or visible dessert use than a contracted 25–35 mm grade with a 5% limit. For puree or jam, the same broken material may provide economical yield. We therefore match grade to application instead of applying the most expensive visual grade to every program.
Frequently Asked Questions
1. What does frozen strawberries no sugar added mean?
Our standard offer has one ingredient: strawberry. It contains no added sugar, syrup or sweetener, while naturally occurring fruit sugars remain present, so it is not described as sugar-free.
2. Which strawberry forms can you supply?
We supply whole berries, halves, 6–10 mm slices, 10 × 10 mm dice, bits/crumbles and frozen puree under form-specific specifications.
3. What whole-berry sizes are available?
Common ranges are 15–25 mm, 25–35 mm and mixed 15–35 mm. We can write another range into the order when crop and sorting capability permit.
4. What is the Brix range?
Unsweetened IQF strawberries normally use a 7–11°Bx starting range. Frozen puree starts from ≥6°Bx, while sweetened fruit requires a separate finished Brix.
5. Are sugar or preservatives added?
The standard IQF product is 100% strawberry without added water, sugar, syrup, colour or preservative. Any formulated version is separately declared.
6. What is the maximum broken rate?
Our Grade A commercial starting limit is ≤5% by weight for broken pieces. A tighter visible-fruit program can be quoted against sample and crop.
7. Is frozen strawberry puree an IQF product?
Not normally. Puree is a pumpable or block-frozen product and should not be called individually quick frozen unless its physical form genuinely supports that description.
8. What packing options are available?
Common packs include 1 × 10 kg, 4 × 2.5 kg, 10 × 1 kg and 20 × 500 g. We also prepare contracted foodservice and private-label packs.
9. What is the MOQ?
Standard bulk orders start from 12 metric tons. Custom printed packing normally starts from 15 metric tons, with mixed frozen-fruit loading discussed separately.
10. Can you provide a batch COA?
Yes. The COA can include lot identity, sensory results, Brix, pH and contracted microbiology. Actual Results represent the corresponding production batch.
11. Can residues and heavy metals be tested?
Yes. We align the panel with the destination market. EU-oriented starting limits include Pb ≤0.10 mg/kg and Cd ≤0.030 mg/kg for strawberries.
12. How should the product be stored and shipped?
Store and transport at −18°C or below. Avoid repeated thawing and refreezing because it can increase frost, clumping, soft texture and drip loss.
13. Can I order private-label frozen strawberries?
Yes. We review pouch, artwork, barcode, language, carton marks, pallet plan and destination requirements before packaging production.
14. What should I include in an RFQ?
Send form, size/cut, grade, defect limits, Brix, pack, quantity, application, destination port, private-label needs, documents and delivery window.
Request a Comparable Frozen Strawberry Quotation
Tell us whether you need whole IQF strawberries, halves, slices, dice, bits or puree. Include size, Brix, defect limits, packing, quantity, destination, application, private-label requirement, document list and target shipment date.
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