Tag COA
Freeze-Dried Strawberry Specification: Moisture, Water Activity, Microbiology and the COA
A freeze-dried strawberry specification fixes moisture at ≤5.0% (typically 2.0–3.5%), water activity at ≤0.30 (typically 0.15–0.25), ready-to-eat microbiology with Salmonella not detected…
How Freeze-Dried Strawberries Are Made: From Da Lat Field to Export Carton
Freeze-dried strawberries are made in five steps: ripe berries are sorted and washed, hulled and cut, frozen at −30 to −40 °C,…
Importing Freeze-Dried Strawberries: HS Code, Duty and Documents for the US, EU, UK and UAE
Freeze-dried strawberry pieces (whole, sliced, diced, crumble) are classified under HS 0813.40; freeze-dried strawberry powder under HS 1106.30. From Vietnam, they enter…
Freeze-Dried Soursop RFQ Checklist for Importers and Food Manufacturers
A weak freeze-dried soursop RFQ creates weak supply control. When a buyer asks only for “freeze-dried soursop,” the reply may include a…
Freeze-Dried Soursop Market Readiness for the US, EU and UAE
Freeze-dried soursop can meet product specification and still fail market readiness. Importers, QA managers and private-label buyers often focus on sample texture,…