Strawberries in Syrup Frozen
Description
Technical Parameters
Sweetened Frozen Fruit for B2B Supply
Frozen Strawberries in Syrup for Foodservice and Food Manufacturing
We supply whole, halved, sliced and diced strawberries packed with sugar syrup and frozen for bakery, dairy, frozen dessert, foodservice topping, sauce and industrial fruit-preparation programs. Our main light-syrup direction is 18–22 °Bx; projects can be written within a 15–25 °Bx finished-product range.
This product is normally non-free-flowing after freezing. It is different from 100% unsweetened IQF strawberries. We write the packing medium, fruit form, finished Brix, pH, drained-fruit result, microbiological limits, pack and batch-document plan into the commercial specification before production.
Actual frozen strawberry product image retained from the original page. Final syrup level, Brix, fruit form and pack are defined by the approved order specification.
Three Products That Must Not Be Quoted as One
We separate the product identity before price comparison. Sugar medium, fruit percentage, frozen condition and final application change both cost and performance.
Syrup-Packed Frozen Strawberries
Main page product. Whole fruit or cuts are covered with sugar syrup, packed and frozen together.
Finished Brix: 15–25 °Bx; our main light-syrup target is 18–22 °Bx. The pack is normally a frozen block rather than free-flowing berries.
Dry-Sugar-Packed Strawberries
Fruit is mixed with dry sugar. During thawing, the sugar dissolves into the fruit juice.
4+1 means: 80.0% strawberries + 20.0% sugar by weight. A commercial 4+1 reference is 23.7–30.5 °Bx.
Unsweetened IQF Strawberries
100% strawberries, individually quick frozen, normally free-flowing and without a packing medium.
Typical raw-fruit direction: about 7–11 °Bx by crop. Review our unsweetened strawberry option for this separate product.
Buyer Risks and the Controls We Put in the Specification
| Buyer concern | Order risk | Our control action | Release evidence |
|---|---|---|---|
| Wrong sweetness or solids | Syrup pack, 4+1 pack and IQF fruit are compared as the same item | We state packing medium, ratio and finished composite Brix measured at 20 °C | Approved specification + actual batch Brix on COA |
| Too much syrup or low fruit yield | The buyer pays for liquid and receives insufficient fruit solids | We set the main drained-fruit target at ≥70% and use a defined two-minute draining method | Drained-fruit result and net-weight check |
| Soft, broken or pale fruit | Poor topping appearance, weak particle identity or excess loss after thawing | We control maturity, form, size band, disintegration, blemish and colour defects against a written schedule | Frozen and thawed inspection record with photos when contracted |
| Microbiological rejection | Frozen fruit may enter a product with no later kill step | We write indicator and pathogen limits before production; RTE programs can add HAV and Norovirus testing | Batch COA and contracted external laboratory report |
| Leaking tubs or weak cartons | Sticky cartons, claims, weight loss and cold-store handling problems | We match tub/pail, liner, seal, headspace, carton strength and pallet plan to the syrup load | Packing record, seal check, carton mark and loading photos |
| Missing import or QA files | Customs delay or customer release hold | We map the COA, origin, health, residue, heavy-metal and certificate files to the destination program | Shipment document index linked to the lot |
Strawberry raw-material inspection supports maturity, appearance, defect and batch-identity checks before syrup or dry-sugar packing.
Sweetened Strawberry Programs
The ratio and Brix must be stated together. A fruit-to-sugar ratio describes the recipe input; Brix describes soluble solids in the thawed composite. They are related but not interchangeable.
| Program | Composition | Finished Brix | Frozen condition | Starting application |
|---|---|---|---|---|
| Light syrup | Fruit plus sugar syrup sufficient to cover fruit and fill package voids | 18–22 °Bx target; 15–25 °Bx permitted program range | Frozen block / non-free-flowing | Foodservice topping, bakery and dairy preparations |
| Higher-solids syrup | Fruit plus higher-solids syrup | 22–25 °Bx | Frozen block / non-free-flowing | Dessert sauce, topping and formulated fruit systems |
| Dry sugar 4+1 | 80.0% fruit + 20.0% sugar | 23.7–30.5 °Bx commercial reference; Codex dry-sugar range 18–35 °Bx | Frozen block / own juice after thawing | Sliced fruit, ice cream, bakery and foodservice tubs |
| Dry sugar 9+1 | 90.0% fruit + 10.0% sugar | Actual batch result against written project target | Non-free-flowing / semi-block | Lower-added-sugar industrial use |
| Dry sugar 12+1 | 92.3% fruit + 7.7% sugar | Actual batch result against written project target | Non-free-flowing / semi-block | Further processing and formula adjustment |
| Dry sugar 27+1 | 96.4% fruit + 3.6% sugar | Actual batch result; not automatically a Codex sweetened pack | Non-free-flowing / semi-block | Processing-grade programs |
Fruit Forms, Size Bands and Cut Options
Whole
15–25 mm, 25–35 mm, 35 mm+, 15–35 mm or uncalibrated. For sized whole fruit, the diameter spread within a pack is ≤10 mm and off-size fruit is ≤10% by count.
Halves
Natural halves from a defined source-berry size. We inspect cut integrity, pale shoulders, bruising, broken pieces and soft fruit against the approved sample.
Slices
10 mm or 12 mm nominal thickness; a 12.7 mm / 1/2 inch foodservice program can be specified. Slice integrity and fines are written into the order grade.
Dice and Pieces
10×10×10 mm, 12×12×12 mm or 15×15×15 mm. Crushed fruit, bits and uncalibrated processing pieces are quoted as separate grades.
Variety program: Sweet Charlie, American No. 13 / AM13, Hongyan / Red Face, Honey and Dandong 99 according to crop and origin. Raw-material season is April–July, with the main commercial harvest concentrated in April–June.
General frozen-fruit raw-material selection evidence supports the maturity, colour and defect controls used when building a strawberry crop program.
Match the Specification to the Application
Ice Cream and Frozen Desserts
Use slices, dice or fruit pieces when visible identity matters. Write sugar ratio, finished Brix, particle size, fruit integrity and frozen hardness into the trial plan; a higher-solids system can remain softer in a frozen matrix.
Yogurt and Dairy Fruit Preparations
Dice or controlled slices give repeatable dosing. Brix, pH, particle integrity, yeast/mould, pathogens and optional virus testing matter when the fruit enters a no-kill-step program.
Bakery Fillings and Toppings
Choose slices or dice for visible fruit and pieces for cooked fillings. Drained fruit, water release, Brix, pH, broken rate and pack size affect bake stability, yield and line handling.
Foodservice Dessert Topping
A 4+1 sliced program or an 18–22 °Bx syrup pack gives a practical starting point. Use sealed tubs or pails with defined drained fruit, label language and thawed-use instructions.
Sauce, Beverage and Jam Processing
Processing pieces, dice or crushed fruit reduce unnecessary visual-grade cost. Send the target Brix, pH, particle size, seed/fibre preference and final heat process so we can build the correct grade.
Retail and Private Label
Retail programs add leak-resistant format, fill weight, tamper evidence, barcode, label language, nutrition panel responsibility, lot code, carton marks and shelf-life coding to the product specification.
Complete Commercial Specification
The values below are our quote-ready baseline. We place the selected option in the signed product specification and report the actual batch result on the COA where testing applies.
| Product name | Frozen Strawberries in Syrup / Syrup-Packed Frozen Strawberries |
|---|---|
| Related market terms | Sweetened Frozen Strawberries; Frozen Sliced Strawberries with Sugar; Sugar-Packed Frozen Strawberries; 4+1 Strawberries with Sugar |
| Botanical source | Cultivated strawberry, Fragaria × ananassa; actual variety stated by crop program |
| Origin | China; Liaoning, Shandong, Jiangsu, Anhui, Zhejiang or Hebei program according to lot and factory |
| Varieties | Sweet Charlie, AM13 / American No. 13, Hongyan / Red Face, Honey, Dandong 99 |
| Ingredients | Syrup pack: strawberries, water, sugar. Dry-sugar pack: strawberries, sugar. No artificial colour or preservative in the default recipe; citric or ascorbic acid only when written into the formula. |
| Form | Whole, halves, 10/12 mm slices, 10/12/15 mm dice, pieces or crushed processing grade |
| Whole size | 15–25 mm, 25–35 mm, 35 mm+, 15–35 mm or uncalibrated |
| Packing medium | Sugar syrup or dry sugar; medium and ratio stated on specification and label |
| Finished Brix | Syrup pack 15–25 °Bx; main light-syrup target 18–22 °Bx. Dry-sugar pack 18–35 °Bx when supplied against CXS 52-1981 composition; 4+1 commercial reference 23.7–30.5 °Bx. |
| pH | 3.0–4.0 on thawed composite sample |
| Drained fruit | ≥70% for the main foodservice program; thaw until practically free from ice crystals, drain for two minutes on an 8-mesh/inch screen |
| Appearance | Natural red to dark red typical of variety; practically free from serious discoloration, mould, decay, calyx, stalk and foreign matter |
| Flavour and odour | Characteristic sweetened strawberry flavour and odour; no objectionable off-flavour or off-odour |
| Frozen condition | Normally non-free-flowing / frozen block for syrup and dry-sugar packs; no evidence of repeated thawing and refreezing |
| Crop / supply | Raw-material season April–July; main harvest April–June; frozen-stock shipment throughout the year |
| Shelf life / storage | 24 months in unopened original packing at −18 °C or below |
| MOQ | 10–12 MT standard bulk; 15 MT for a new printed private-label program; 3–5 MT per compatible SKU in a mixed frozen-fruit container |
| Lead time | 15–25 days after specification, packing and order schedule are fixed |
| Loading capacity | 20 ft reefer: 10–12 MT; 40 ft high-cube reefer: 18–24 MT according to tub/pail/drum/carton and pallet plan |
| Loading ports / terms | Qingdao, Dalian or Xiamen; FOB, CFR or CIF |
| Brand / OEM | GreenLand or private label with approved artwork, barcode, label language, lot code and carton marks |
Factory Process for Syrup and Dry-Sugar Packs
The main product is not described as household-soaked fruit. We control a factory sequence that connects recipe, fill, freezing, inspection and batch release.
Inspect maturity, red colour, decay, mould, field debris, odour, temperature and crop-lot identity.
Remove calyx and stalk, wash, rinse and drain without crushing overripe fruit into the lot.
Grade whole fruit or prepare halves, slices, dice and pieces to the contracted form.
Prepare syrup solids or weigh the dry-sugar ratio; record recipe batch, ingredient lot and target Brix.
Dose fruit and medium, control net weight, headspace, fruit distribution, tub/pail/liner and seal.
Freeze the packed unit until the product reaches −18 °C or below at the thermal centre after stabilisation.
Check coding, seal, net weight, Brix sample, defects, detector record and carton condition.
Hold at −18 °C or below; QA reviews COA and shipment files before release and loading.
General frozen-fruit processing evidence supports discussion of sorting, preparation, freezing and grading; the syrup recipe and pack route remain product-specific.
Grade-A Physical Defect Limits
We use a 500 g drained-fruit sample for the schedule below unless the row states another basis. These limits follow the structure of Codex CXS 52-1981 and become enforceable only when written into the order specification.
| Inspection item | Limit | Definition / buyer value |
|---|---|---|
| Stalk or stalk part over 3 mm | ≤3 pieces / 500 g | Controls visible stem material after destemming |
| Calyx material | ≤3 cm² / 500 g | Controls leafy cap fragments |
| Other extraneous vegetable material | ≤3 cm² / 500 g | Covers harmless plant material separate from fruit |
| Completely uncoloured whole berries | ≤1 berry / 500 g | Controls fruit with ≥75% uncharacteristic colour |
| Partially uncoloured whole berries | ≤5.0% m/m | Controls fruit with 25–75% uncharacteristic colour |
| Disintegrated whole berries | ≤5.0% m/m | Broken, crushed or smashed units |
| Blemished fruit | ≤5.0% m/m | Visible pest, pathological or physical injury |
| Misshapen whole berries | ≤2.0% m/m | Controls abnormal development and hard internal parts |
| Dissimilar varieties | ≤6.0% m/m | Supports repeatable colour, texture and processing behaviour |
| Mineral impurities such as sand | ≤0.1% m/m | Whole-product basis |
| Critical foreign material | 0 detectable | Glass, hard plastic, stone, metal or another non-product critical object |
General frozen-fruit inspection evidence supports the written colour, defect, foreign-material and grade checks used for batch release.
Microbiological, Chemical and Physical Release Plan
Our standard export baseline is below. The batch COA reports actual counts against these limits. A retailer, dairy customer or no-kill-step application can add a tighter panel to the purchase specification.
| Test | Release limit | COA reporting | Reference method |
|---|---|---|---|
| Aerobic plate count | ≤100,000 CFU/g | Actual numeric result | ISO 4833-1 |
| Coliforms | ≤100 CFU/g | Actual numeric result | ISO 4832 |
| E. coli | <10 CFU/g | Actual or below LOQ | ISO 16649-2 |
| Yeast | ≤1,000 CFU/g | Actual numeric result | ISO 21527 |
| Mould | ≤1,000 CFU/g | Actual numeric result | ISO 21527 |
| Staphylococcus aureus | <100 CFU/g | Actual or below LOQ | ISO 6888-1 |
| Salmonella | Not detected in 25 g | Detected / not detected | ISO 6579-1 |
| Listeria monocytogenes | Not detected in 25 g | Detected / not detected | ISO 11290-1 |
| HAV / Norovirus GI/GII | Not detected in 25 g for contracted RTE/retail programs | Detected / not detected | ISO 15216-2 |
Pesticide residues
Each active substance must comply with the destination-market MRL. For an EU program, 0.01 mg/kg is the default MRL only where no specific MRL is set; it is not a single universal limit for every compound.
Heavy metals
EU-oriented starting limits: lead ≤0.10 mg/kg and cadmium ≤0.03 mg/kg on the edible wet-weight basis. The contracted market and current regulation control the final panel.
Metal detection
For a 10 kg wet-product line, a working reference is Fe 2.0 mm and SUS 3.0 mm, with challenge checks at least once per hour. The actual pail/carton and detector setting appear in the line record.
Sulphites and formula aids
No sulphite is added in the default recipe; an optional test limit is <10 mg/kg. Citric or ascorbic acid is used only when named in the approved formula and ingredient statement.
What the Batch COA Shows
A useful COA is tied to the cartons that ship. We separate specification limits from actual batch results and retain the supporting production and laboratory records.
| COA group | Recorded fields | Why it matters |
|---|---|---|
| Identity and lot | Product, syrup/dry-sugar presentation, fruit form, ratio, specification code/revision, origin, variety program, lot, production date, sampling date, report date and best-before date | Prevents a generic laboratory sheet from being used for the wrong formula or shipment |
| Physical and sensory | Colour, flavour, odour, form, size/cut, frozen condition, drained fruit, defects, mineral impurity and foreign-material result | Links the lot to the approved visual grade and yield expectation |
| Chemistry | Actual Brix at 20 °C, pH and contracted acidity or sulphite result | Supports sweetness, formula solids and acid balance |
| Microbiology | Actual indicator counts and pathogen detected/not-detected results | Gives QA a direct release decision against the contracted panel |
| Packing and process | Pack, net weight, code, seal, metal-detector verification and product release temperature | Connects laboratory results with the actual packed lot |
| Additional contracted tests | Pesticide multi-residue, Pb/Cd, HAV/NoV, allergen/sulphite or customer-code tests | Builds the destination-market or retailer release file without vague promises |
Commercial invoice, packing list, bill of lading, certificate of origin and health certificate where applicable.
Signed specification, batch COA, micro report, residue/heavy-metal report when contracted, ingredient and allergen statements.
Raw material lot, recipe batch, processing date, pack code, detector checks, cold-store lot and container loading record.
We match certificate type, issuing body, site, scope and validity date to the actual supplying factory and order.
Review our quality control system, batch traceability system and certificate support.
Packing, Private Label and Leak-Control Planning
Syrup packs need stronger leakage and headspace control than ordinary IQF bags. We review the container, seal, master carton and pallet as one frozen handling system.
| Channel | Pack options | Control points |
|---|---|---|
| Foodservice tubs | 6 × 6.5 lb tubs/case; 10 × 1 kg; 4 × 2.5 kg | Tamper evidence, lid/film seal, fill weight, headspace, thawed handling statement and case strength |
| Bulk pail | 1 × 10 kg pail; 1 × 30 lb / 13.61 kg pail | Food-contact grade, lid gasket, carry/handling strength, lot label and pallet pattern |
| Industrial drum | 400 lb / 181.4 kg, 425 lb / 192.8 kg or 200 kg lined drum | Liner closure, drum condition, net weight, forklift handling and thawing/dosing plan |
| Block dry-sugar carton | 1 × 10 kg PE-lined carton | Approved liner and seal, block dimensions, carton burst strength and stacking |
| Retail / private label | 400 g, 500 g or 1 kg leak-resistant tub or sealed format | Artwork, barcode, language, ingredients, nutrition panel responsibility, net weight, origin, lot code and carton marks |
Palletized carton evidence supports carton strength, label, stretch-wrap and frozen-warehouse handling discussions; the selected strawberry tub, pail or drum plan is written into the order.
MOQ, Lead Time, Reefer Loading and Cold Chain
| 20 ft reefer | 10–12 MT working payload |
|---|---|
| 40 ft high-cube reefer | 18–24 MT according to pail/drum/carton dimensions, pallets and legal payload |
| Mixed frozen-fruit loading | 3–5 MT per compatible SKU when pack dimensions, production dates, temperature and document plan align |
| Ports and trade terms | Qingdao, Dalian or Xiamen; FOB, CFR and CIF |
| Loading release | Container cleanliness, set point, product temperature, carton count, pallet condition, seal number and loading photos recorded |
Cold-store evidence supports the −18 °C batch-hold and shipment-readiness controls.
General frozen-fruit logistics evidence supports reefer, port and mixed-container planning.
Container-loading evidence supports product-temperature, carton, pallet and shipment-record controls. It is presented as general frozen-food export evidence, not as a strawberry-specific batch claim.
Why GreenLand-food for Sweetened Frozen Strawberry Programs
We define the product first
We separate syrup pack, dry-sugar pack and unsweetened IQF so the price and sample refer to the same commercial item.
We write measurable limits
Brix, pH, drained fruit, size, defects, microbiology, net weight and cold-chain conditions are judgeable at release.
We build the QA file
The COA, test reports, specification, certificate scope, traceability and shipment documents connect to one lot.
We plan the whole shipment
We review pail/tub/drum, carton, pallet, MOQ, mixed loading, reefer capacity, port and label before production.
For a broader category review, visit our frozen fruit solutions, frozen strawberry range and bulk frozen strawberry specification.
Frequently Asked Questions
1. What are frozen strawberries in syrup?
They are whole strawberries or strawberry cuts packed with sugar syrup and frozen together. The thawed product includes fruit and sweetened liquid, so Brix and drained fruit must be defined in addition to net weight.
2. Are syrup-packed strawberries an IQF product?
The packed result is normally a non-free-flowing frozen block. Unsweetened IQF strawberries are a separate 100% fruit item with individually separated berries.
3. What is the difference between syrup pack and dry-sugar pack?
Syrup pack uses a liquid sugar solution; dry-sugar pack mixes fruit with weighed dry sugar that dissolves into fruit juice during thawing. We state the medium and ratio on the specification and label.
4. What Brix can GreenLand-food supply?
Our main light-syrup target is 18–22 °Bx, within a 15–25 °Bx syrup-pack range. Dry-sugar programs are written separately; a 4+1 reference is 23.7–30.5 °Bx.
5. What does 4+1 strawberry with sugar mean?
It means four parts strawberries to one part dry sugar by weight: 80.0% fruit and 20.0% sugar. The actual composite Brix is tested because raw-fruit solids vary by crop.
6. Which forms and sizes are available?
Whole 15–25 mm, 25–35 mm and 35 mm+; halves; 10 or 12 mm slices; and 10, 12 or 15 mm dice. Uncalibrated pieces and crushed processing grade are separate options.
7. How is drained fruit measured?
The product is thawed until practically free from ice crystals and drained for two minutes on an 8-mesh/inch screen. Our main foodservice target is at least 70% drained fruit.
8. What microbiological limits are used?
The standard baseline includes APC ≤100,000 CFU/g, coliforms ≤100 CFU/g, E. coli <10 CFU/g, yeast and mould ≤1,000 CFU/g each, and Salmonella/Listeria not detected in 25 g.
9. Can the order include HAV and Norovirus tests?
Yes. For contracted ready-to-eat, dairy or retail programs, we can add HAV and Norovirus GI/GII not-detected-in-25-g requirements and include laboratory time in the shipment schedule.
10. What does the batch COA include?
It identifies the lot, formula, form, ratio, origin, dates, pack and specification revision, then reports actual Brix, pH, physical grade, drained fruit, micro results and other contracted tests.
11. Which bulk and foodservice packs are available?
Options include 6 × 6.5 lb tubs, 10 kg and 30 lb pails, 4 × 2.5 kg or 10 × 1 kg packs, 10 kg dry-sugar blocks and 400/425 lb industrial drums.
12. Can you prepare private-label retail packs?
Yes. We review 400 g, 500 g and 1 kg formats, seal and leakage control, artwork, barcode, language, ingredients, lot code and master-carton marks. A new printed program starts from 15 MT.
13. What are the MOQ and lead time?
Standard bulk starts at 10–12 MT. Normal lead time is 15–25 days after the product specification, formula, packing and shipment schedule are fixed.
14. How much loads in a reefer container?
A 20 ft reefer carries about 10–12 MT. A 40 ft high-cube reefer carries about 18–24 MT depending on the tub, pail, drum, carton and pallet plan.
15. Can syrup strawberries ship in a mixed frozen-fruit container?
Yes. Mixed loading can start from 3–5 MT per compatible SKU when pack dimensions, production dates, frozen temperature, documentation and loading sequence align.
Send a Comparable RFQ
Send the fields below and we will build the quotation around one clearly defined product rather than a generic frozen strawberry price.
Fruit form and size/cut
Target Brix and pH
Fruit-to-sugar ratio where applicable
Micro/virus/residue/metal panel
Tub, pail, carton or drum
Retail/private-label artwork needs
Application and destination market
Destination port and Incoterm
Target shipment date and mixed-load plan
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