Freeze Dried Crunchy Cranberry Whole

 Freeze Dried Whole Cranberry meets the requirements of the Food and Drug Regulations and the Processed Products Regulations.All fresh or frozen Cranberries used for processing are clean, sound, edible, properly matured and of the latest crop. They are prepared, processed and packed under sanitary conditions in accordance with Title 21CFR Part 110 Good Manufacturing Practices for Food.

Grade: A

Ingredients: Freeze dried Cranberry (Vaccinium macrocarpon), and cane sugar

Variety & Origin: Cultivated, ordered by customers before harvest season,

US, Canada

Flavor/Aroma: Typical of fresh Cranberry. Free of objectionable flavors or odors.

Color: Red

Size: ~1/2 inch diameter

Appearance: Red oblong

A. TYPICAL CHEMICAL ANALYSIS

Moisture: 5% Maximum at time of packaging (Reference Method: AOAC 22.013)

Additives: Cane sugar

B. MICROBIOLOGICAL STANDARDS

Additional microbiological testing can be done per customer specifications.

A lot = 12 hours of production

Minimum number of samples tested per lot: 1

C. MRLs (Maximum Residue Limits) STANDARDS

Pesticide residue & Heavy metals residue meet with FDA/CFIA requirements. Performed annually, results are available upon request.

D. PACKAGING:

Bulk-pack: Heavy-duty corrugated carton fully taped with two polyethylene liners.

Two packets of Calcium Oxide desiccant are placed between the two liners.

Labeling /Coding: Each container is marked with the product description,storage instructions,

Country of origin. Our federal establishment number, production code, net weight and gross weight. Other customer-specific information may be added.

AFD Product Specification code is a unique numerical identifier that references

material type XX (e.g.,RM or Freeze Dry), Product- YYYY, and Particle or Product

Size, -YY, or by customers’ request.

E. CERTIFICATION(S): The product is manufactured in a HACCP and ISO 9001 certified facility

F. SHELF LIFE: Twenty four (24) Months from themanufacturing date when stored unopened following proper storage conditions.

G. STORAGE AND USAGE REQUIREMENTS: 

Store under cool, dry conditions, RH≤60%, 32°F(0°C) to 75°F (23.9°C) is recommended.

Avoid storage at elevated temperatures for prolonged periods of time.

Boxes and bags should be kept sealed.

Product should be equilibrated to room temperature before use.

Product is hygroscopic and will absorb moisture from atmosphere if left exposed. Processing operations should be accomplished expeditiously.

Unused product should be kept sealed in original shipping container. 

H. SHELF LIFE: Twenty four (24) Months from themanufacturing date when stored unopened following

**Reference: USDA Nutritional Database and/or certified laboratory analysis.

Ratio: Freeze Dry: Frozen Material = 1:8 approximately.

The above data is derived from laboratory analysis as well as established values published in the USDA National Database. http://ndb.nal.usda.gov/ndb/

Actual fruit nutritional content varies depending on fruit maturity, place of origin, variety, and seasonal variation. This nutritional information serves as guide only.