Formats
Washington Red Raspberry Formats
Washington red raspberries are prized for their sweet-tart flavor, beautiful color and superior nutrition profile.
Processed frozen red raspberries—including individually quick frozen (IQF), puree and juice concentrate—provide the same high quality as fresh berries and are readily available year-round for foodservice operators and food manufacturers to capitalize on consumer demand for and interest in health, flavor innovation and natural ingredients, flavors and colors.
Individually Quick Frozen (IQF) Whole Raspberries
Individually Quick Frozen (IQF) Whole and Broken Raspberries (Crumbles)
Raspberry Puree, Sieved (Seedless)
Raspberry Puree, Sieved (With Seeds)
Raspberry Juice Concentrate
Block IQF Raspberries
Minimal waste, ample supply and endless uses make red raspberries the perfect fruit to add flavor, color, texture, nutrition and consumer appeal.
The processed frozen red raspberry product forms listed below are widely available and most processors can customize orders for specific needs or unique applications. View our Supplier List to find a supplier for your needs.
Frozen red raspberries are prepared from fully ripened fresh fruit; may be packed with or without packing media; and are frozen and stored at temperatures necessary for the preservation of the product (-4° to -9°F / -20° to -23°C). The grade of processed frozen red raspberries, for consumer, foodservice and manufacturing, is based on: color, absence of defects and character (percentage of crumbles/broken pieces).
Processed Red Raspberry Buyer’s Guide
Format Guide
Individually Quick Frozen (IQF) Whole Raspberries
Whole red raspberries are quick frozen to between -22° and -31°F (-30° to -35°C). The fruit may or may not be sweetened. Product specs vary by supplier.
Pack Form
Grade A fruit not for manufacturing includes less than 10% broken pieces by weight.
Pack Size
Retail Poly Bag: 11 to 30 ounces
Pack Form
Grade B fruit not for manufacturing includes not more than 20% broken pieces by weight.
Pack Size
Case: 10 to 25 pounds
Individually Quick Frozen (IQF) Whole and Broken Raspberries (Crumbles)
Whole red raspberries with varying percentages of broken pieces (crumbles).
Pack Form
Grade A fruit for manufacturing includes not more than 20% broken pieces by weight.
Pack Size
Case: 10 to 25 pounds
Pack Form
Grade B fruit for manufacturing includes not more than 50% broken pieces by weight.
Pack Size
Case: 20 to 25 pounds
Drum: 250 to 400 pounds
Raspberry Puree, Sieved (Seedless)
Pureed red raspberries pass through a screen to remove seeds. Screen size determines the smoothness of the puree and the amount of seeds in the finished product. Puree may be pasteurized or unpasteurized before freezing at -5°F. Brix for single-strength puree averages 8° to 12°.
Pack Form
.033-inch sieved puree contains no seeds.
Pack Size
Tub: 6.5 pounds
Pail: Approximately 35 pounds
Drum: 400 to 450 pounds
*Aseptic packaging also available
Raspberry Puree, Sieved (With Seeds)
Pureed red raspberries pass through a screen to remove seeds. Screen size determines the smoothness of the puree and the amount of seeds in the finished product. Puree may be pasteurized or unpasteurized before freezing at -5°F. Brix for single-strength puree averages 8° to 12°.
Pack Form
.125-inch sieved puree contains seeds
Pack Size
Tub: 6.5 pounds
Pail: Approximately 35 pounds
Drum: 400 to 450 pounds
Raspberry Juice Concentrate
Red raspberries are crushed, pressed, pasteurized and concentrated. Raspberry concentrate is available as concentrate or concentrate with essence. Brix for puree concentrate averages 20° to 28°.
Pack Form
Single Strength Juice averages 8° to 12° Brix.
Juice Concentrate (water partially extracted from single strength juice); degrees Brix averages 65°
Juice Stock
Pack Size
Pail: 25 to 28 pounds
Drum: 375 to 450 pounds
Block IQF Raspberries
Red raspberries are crushed, pressed, pasteurized and concentrated. Raspberry concentrate is available as concentrate or concentrate with essence. Brix for puree concentrate averages 20° to 28°.
Pack Size
Pail: Approximately 35 pounds
Drum: 440 to 450 pounds