Langdon’s IQF ingredients ‘bring consistency’ to food production
For food manufacturers, consistency isn’t negotiable.
“Whether developing a premium pasta sauce, a ready-made meal or an indulgent baked product, the quality of ingredients and their performance can make or break a finished product,” says Kenny Pihema, Langdon NZ country manager.
Yet food manufacturers continue to face the age-old challenge of balancing the freshness of produce and ingredients with the practicality of long-term supply and consistency.
“Individually quick-frozen (IQF) ingredients are the answer,” says Pihema. “The IQF process starts at peak harvest, where herbs, vegetables and fruit are snap frozen to retain flavour, colour, texture and nutritional value.”
He says the result is free-flowing ingredients designed to provide consistent performance throughout the year, without the clumping often associated with traditional frozen products.
“No defrosting or preparation is required, enabling a more streamlined and efficient production line,” says Pihema.
He says the extended shelf life can make purchasing and production planning easier while providing manufacturers with greater certainty around ingredient availability.
Langdon has spent more than three decades sourcing ingredients for food manufacturers, with that experience now underpinning a carefully curated IQF range of herbs, fruits and vegetables. The range has been developed with modern food manufacturing requirements in mind, providing consistency and reliable supply across a wide variety of applications.
“From everyday herbs and vegetables to standout hero ingredients, the range is designed to provide flexibility without sacrificing ingredient integrity or quality.”
The Langdon IQF offering includes 18 varieties of herbs sourced from a longstanding French supplier selected by the company for its consistent quality and depth of flavour.
Pihema says that reflects the broader standard Langdon applies across its IQF collection and the importance it places on sourcing ingredients that meet the requirements of food manufacturers.
Langdon’s global sourcing network also enables the company to search internationally for ingredients outside its existing range, part of a broader philosophy that ingredient sourcing should not simply be built around what manufacturers require today, but what food formulators may need tomorrow.
For manufacturers looking to move beyond some of the limitations of fresh produce and traditional frozen ingredients, Pihema says IQF provides an alternative that can deliver better ingredient performance, more dependable supply and, ultimately, a stronger finished product.
“It’s the freshest frozen you’ll find. Experience the alternative with Langdon.”
Sponsored content: For more information call +64 (9) 965 5185 or email infonz@hjlangdon.com.
