Olam Spices' GardenFrost™ FAQ
Olam Spices' proprietary line of GardenFrost™ purées allow product formulators and recipe developers to incorporate clean-label color and flavor into formulations without losing any functional performance in the process. Here are some common questions customers often have about this product.
How will the a GardenFrost Purée taste in comparison to a purée that is 100% vegetable or my current purée?
If you are using a purée that is 100% vegetable, there will be a slight difference due to the addition of vegetable glycerin and sea salt. Depending on the usage and final application, the difference may not be noticeable to customers while the efficiency will be clear to your operations team.
What are the ingredients in the GardenFrost purée?
The ingredients in this new purée are the source vegetable, vegetable glycerin, and sea salt.
Are any of the components artificial or will they negatively impact my ingredient statement?
None of the components in the purée are artificial. Vegetable glycerin is a natural ingredient that is derived from soybean, coconut, or palm oil.
Will there be any impact to the nutritional statement?
If this product is replacing fresh vegetables or another purée, there may be a small impact to the ingredient statement. This is dependent on the inclusion rate and serving size of the end product.
How long will the product need to thaw before it can be used and how does this compare to 100% purées?
GardenFrost thaws ten times faster than hard frozen, single ingredient purées. Thawing times may vary from product to product but most are scoopable within 1-4 hours under refrigeration.
Is there any advantage or disadvantage from a pricing standpoint?
While this product may carry a higher price point than single ingredient purées, we are sure that the operational efficiency of GardenFrost will make up for it. Because this product is quick thaw, you will not need to thaw the product at your facility for an extended period of time, leaving more floor space for other products and eliminating yourself of the need to use pricy third party storage.
If it’s more expensive than 100% vegetable purée, will it make a significant difference in cost of my finished product?
Depending on the inclusion rate, there may be no significant difference in the cost of your finished product.
Could I transition my current products using 100% vegetable purées to a reformulated purée or will labeling prevent converting existing products?
Our innovation team would be glad to help you answer this question by discussing your existing formulation with you. Some labeling policies may vary from company to company, so it is always good to consult with your regulatory team.
Is vegetable glycerin considered clean label?
There is no official definition of clean label. This product meets the standards set by Whole Foods, often considered to be an industry leader in clean products. Vegetable glycerin can be found in many products consumers are familiar with – Halo Top ice cream, Clif Bars, and Special K cereal bars.
Can I call this product “Sugar Free”?
Because the vegetables that are bases have naturally occurring sugars, this product is not sugar free.
Will “glycerin” have to be declared on the label?
Not necessarily. At the typical inclusion rate of 5%, the amount of glycerin in the final application’s serving size might be small enough that it would not need to be in the ingredient list. Labeling is at the customer’s discretion.
Why was glycerin selected?
Glycerin provided the best combination of faster thawing and minimal flavor impact while meeting the Whole Foods ingredient standards. It also helps maintain moisture levels, mix oil- and water based ingredients, and prevent ice crystals from forming in frozen foods. Vegetable glycerin can be added to foods as a thickener, sweetener, and stabilizer.