Extracting 25% of the vegetable’s water content concentrates its flavor and preserves its cellular structure. Awesome!

A HIGH-TECH PROCESS.

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.


STEP 1

CONVENTIONAL PREPARATION

InFlavor vegetables are initially prepared the same way as all our processed vegetables—optimally washed, cut, and blanched using Bonduelle’s proven method.

STEP 2

BONDUELLE’S INFLAVOR BREAKTHROUGH: PARTIAL DRYING WITH MICROWAVE TECHNOLOGY

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.

STEP 3

HIGH-EFFICIENCY FREEZING

The partially dehydrated vegetables are then placed in a very low temperature environment (-35°C) for high-efficiency freezing.