Vegetable paste
TOC
What is vegetable paste?
Vegetable paste is a processed food ingredient made by turning vegetables into a paste through processes such as heating, straining, and grinding. With a smooth, uniform texture, it is used widely as a raw material for soups, sauces, baby food, Western confectionery, and seasonings.
In the agriculture, food, health food, and OEM industries, it is valued as a method for enhancing processability and storability while retaining the vegetables’ flavor and nutrition. It can be produced according to storage formats such as frozen, retort, and chilled, and is an ingredient that suits both commercial and retail use.
Features and background of vegetable paste
The history of vegetable paste developed within processing aimed at providing ingredients to people who have difficulty chewing, such as for baby food and hospital meals. Today, it has also come to be used for professional use, with the aim of “labor-saving in prep” and “improving yield” in food manufacturing.
HACCPandFSSC22000Manufacturing in accordance with food safety standards such as these is often required, and it is highly valued for convenience in recipe development sites as a hygienic ingredient with a consistent concentration and viscosity.
As trends, use is advancing in fields such as “baby food OEM,” “vegan sauces」「allergen-free seasonings,” and “stand-style soup products,” and thanks to the development of frozen-delivery infrastructure and advances in retort technology, products that keep for a long time even at room temperature are also increasing.
Examples of Agriture’s use of vegetable paste
At Agriture, we handlepowder products that make use of dried vegetables,as well as research and OEM prototyping toward turning some vegetables into paste. In particular,Kyoto vegetablesandNon-standard vegetablespaste made from these raw materials is drawing attention as a means of enhancing the value of local resources, and can be used as a commercial soup base for restaurants or a sauce raw material for processed-goods brands.
For example, sweets paste that makes use of the sweetness and color of Kyo-kurenai carrot,okrasoup paste that makes use of okra’s stickiness—formulations that draw out each vegetable’s characteristics to the fullest are possible. As a food loss countermeasure, we also work to turn unevenly shaped vegetables and vegetables at a ripeness suited to processing into paste, providing them as upcycled ingredients.
Related keywords
Purée
Baby food
Frozen vegetable paste
Vegan sauce raw materials
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What is vegetable paste? The difference from powder and how to use it
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FAQ
Q. Can vegetable paste be used at home too?
A. Yes. Frozen or retort-processed vegetable paste can be easily used in home cooking too—soups, curry, baby food, bread dough, and more.
Q. What is the difference between frozen and retort?
A. Frozen requires freezing and has a strong fresh feel, while retort keeps at room temperature and is easy to transport. You can use them differently according to the intended use.
Q. If I want to make paste via OEM, how large a lot is needed?
A. It varies by content, butsmall-lot supportis possible, and more manufacturers are able to accommodate it, with support even from the prototyping stage. Agriture also accepts consultations.
