The new exclusive InFlavor controlled dehydration and preparation process uses partial vacuum-microwave drying (VMD) to remove the desired percentage of water content from vegetables. More than just a technological breakthrough, this natural process offers a significant strategic advantage in terms of long-term storage.
Along with exceptional flavor, the InFlavor process delivers all the practical convenience and cost savings of frozen foods—plus vegetables of unrivaled quality.
InFlavor vegetables are initially prepared the same way as all our processed vegetables—optimally washed, cut, and blanched using Bonduelle’s proven method.
The vegetables are heated and partially dried at low temperature for several minutes by vacuum-microwave drying (VMD). This eliminates some of the water vegetables contain and limits water release during preparation.
Key to the InFlavor process, this controlled dehydration makes it possible to remove a specific percentage of the free water in the vegetables. The recommended dehydration percentage is between 15% and 30% depending on the variety of vegetable and type of application.
The partially dehydrated vegetables are then placed in a very low temperature environment (-35°C) for high-efficiency freezing.