Strawberry gelato
Explore fruit pieces and ribbons made from IQF strawberries in a creamy base. Strawberry powder offers another direction for flavour development, subject to recipe trials.
EVERBLOOM INGREDIENTS
IQF strawberries
From raw-fruit selection to individual quick freezing, developed around the practical needs of food makers.
Discuss your specification
- Variety
- RoyalQueen / Benihoppe
- Formats
- Whole / Halves / Pieces
- Applications
- Bakery fillings, preserves, beverages, dairy
Packing, minimum order quantity, lead time, composition and analytical specifications are confirmed individually. No fixed supply specification is published here.
InquireVariety rights, origin and processing
Japanese variety does not mean Japanese origin. Growing and processing locations, lot identity and supporting documents must be confirmed for each supply agreement.
Quality & traceabilityBefore requesting a sample
Tell us your application, desired format, target market, estimated volume and packaging needs. We can then discuss the appropriate sample and specification.
Storage conditions, moisture protection, handling and shelf life must be established for the chosen specification and verified in the final application.
Applications
Strawberry yogurt
Pair a fruit preparation made from IQF strawberries with yogurt. Freeze-dried slices or pieces added just before serving offer a contrasting texture to explore.
Strawberry milk
Explore IQF-derived fruit pieces or puree with milk, or develop a drink recipe using strawberry powder. Dispersion, mouthfeel and stability require formulation trials.
Strawberry cheesecake
Explore IQF-derived fillings and sauces, freeze-dried slice toppings, or powder in cream and cake mixtures. Topping timing and moisture uptake need validation in the final recipe.
Strawberry jelly
Explore IQF-derived fruit preparations or strawberry powder in jelly recipes. Fruit distribution, gel strength, acidity and storage stability require formulation trials.
Strawberry sparkling drinks
Explore IQF-derived fruit preparations in sparkling drinks, or freeze-dried slices added just before serving. Rehydration, foaming, mouthfeel and formulation stability require validation.
Application concepts, not products already supplied. Recipes, colours and final results require sample validation.