Back in 2005, the The New York Times ran an insightful piece on the quiet power of frozen vegetables—how freezing at the right moment lets produce arrive crisp, vibrant, and ready for action, instead of tired and over‑wilted. The article argued that the “frosty” approach isn’t just about convenience; it’s about capturing freshness and making …
Strawberry Peak Season May Be Delayed in 2026 – Secure IQF Supply Now
For food manufacturers relying on IQF strawberries — whether for jams, yogurt builds, beverages, bakery fillings, or fruit prep — now is a strategic moment to secure supply. Across key growing regions, recent rains are raising concern that peak strawberry season may arrive later than usual in early 2026. A delayed season can quickly lead …
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Why Frozen Dragon Fruit Should Be in Your Next Product Cycle
Dragon fruit, once considered an exotic niche fruit, has officially entered the mainstream. Vibrant in color and rich in nutrients, this tropical superfruit is making its way into everything from smoothie bowls and bottled beverages to functional desserts and fruit-forward snacks. But it’s not just consumer demand driving this trend—it’s also the versatility and operational …
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IQF Strawberries: Whole, Sliced, Diced, and Ready to Ship
For foodservice operators, manufacturers, and private label brands, strawberries remain one of the most sought-after ingredients across categories—from smoothies and yogurt blends to baked goods, toppings, and frozen desserts. But fresh strawberries come with a short shelf life, seasonal volatility, and variable quality. That’s why most savvy buyers have turned to IQF (Individually Quick Frozen) …
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Wishing you a Happy Halloween!
We hope this season brings a little fun, a few treats, and just the right amount of mischief. Whether you’re in costume or simply enjoying the spirit of the day, we’re grateful to be connected with you and look forward to what’s ahead. Here’s to continued collaboration—and no tricks, just great partnerships. Warm wishes,The Noon …
Crop News
U.S. Potato Crop Finishes Strong with Quality Yields and Stable Supply Heading Into 2026
United States Avocados: In the U.S. market, avocado pricing has entered a highly favorable phase, with both conventional and organic prices showing noticeable declines compared to last year and even the previous month. This downtrend is driven by a combination of steady Mexican supply and the seasonal wind-down of California’s domestic harvest. Retailers and foodservice …
Food Safety
Ultra-Processed Foods Under the Microscope
A new study published in Cell Metabolism has reignited concerns about ultra‑processed foods (UPFs) — and the findings should put food manufacturers, ingredient suppliers, and private‑label brands on alert. Specifically, the research suggests that diets dominated by ultra‑processed ingredients may impair reproductive and hormonal health, regardless of total calorie intake. UPFs — defined broadly as …
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Trending
Retail’s Next Move: Conversational Commerce Takes Center Stage
A landmark partnership between Walmart Inc. and OpenAI marks a dramatic shift in how consumers—and businesses—will shop and sell online. Rather than typing keywords into a search bar and sifting through a long list of results, shoppers will soon be able to simply chat with a conversational AI—such as ChatGPT—and complete a purchase in the …
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Private Label, Elevated: How Exclusive SKUs Are Reinventing Retailer-Brand Partnerships
In today’s grocery aisle, differentiation is everything—and exclusive products are leading the charge. Retailers are doubling down on product exclusives not just to generate buzz, but to forge deeper, more strategic collaborations with the brands they stock. It’s not just about launching the next trend-forward item—it’s about shared risk, shared reward, and shaping the customer …
This Medium-Cut Frozen Broccoli Is a Smart Buy Right Now
If you need a versatile, foodservice-ready frozen broccoli cut, this is the one to move on—especially while prices are still sharp and supply is moving. At Noon International, we’ve been keeping tabs on broccoli availability from Central Mexico, and we’re seeing something worth flagging: medium florets (1”–2”) are in stock, competitively priced, and ready to …
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Fried Okra, But Make It Easy: A Kitchen Hack for Southern Chefs
There’s a reason fried okra holds a permanent spot on Southern menus. It’s golden, crispy, and comforting—a dish that tastes like home. But anyone who’s spent hours in a busy kitchen knows: getting it right, batch after batch, isn’t as easy as it looks. Fresh okra can be fickle—too slimy one week, too fibrous the …
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Why the U.S. Potato Market is Resetting – and What It Means for Food Industry Buyers
The U.S. potato supply chain is undergoing a recalibration, and if you’re in the business of sourcing frozen fries, dices, or wedges, now is the time to pay attention. The 2025 Outlook: A Market Catching Its Breath As the 2025 harvest wraps up across major U.S. potato-producing regions, the mood is cautiously optimistic. Growers are …
Whole Foods’ 2026 Food Trend Predictions Are Here – And They’re Speaking Volumes About What Comes Next
Every year, Whole Foods’ trend report drops like a mood board for the future of food. But 2026 feels different. These aren’t just flavor-of-the-month novelties or fringe movements clawing for attention. They reflect deeper consumer shifts—toward function, sourcing transparency, culinary escapism, and what we’ll call everyday luxury. Let’s break it down. ⸻ The Rise of …
Thank You, Anuga 2025 – A Global Gathering That Fueled New Connections
If there’s one thing Anuga 2025 reminded us, it’s that food brings people together—across continents, categories, and conversations. As a global sourcing partner for frozen fruits and vegetables, our team at Noon International was thrilled to be part of this year’s Anuga in Cologne, Germany. From longtime partners to brand-new faces, we were honored to …
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Could Frozen Avocado Be the Next Big Ingredient for Mexican Food Brands?
Avocado is at the heart of countless Mexican dishes—think tacos, tortas, burrito bowls, tostadas, and salads. But if you’ve ever managed production or menu development, you know that fresh avocado doesn’t always play nice with large-scale operations. Short shelf life, seasonal volatility, labor-heavy prep, and inconsistent ripeness make fresh avocado a tough ingredient to scale. …
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Why More Baby Food Brands Are Turning to Frozen Ingredients – and Why It Makes Sense
When it comes to feeding babies, quality and consistency are non-negotiable. Parents want clean, nutritious, and safe foods—and baby food manufacturers are under more scrutiny than ever to deliver just that. Amid growing demand for transparency and safety, a quiet shift is gaining momentum: the increasing use of frozen fruits and vegetables in baby food …
Almost Half a Century of Frozen Fruits, Veggies, and Friendships
As we approach our 50th anniversary, we’ve been taking a moment—not to count milestones, but to reflect on the relationships that carried us here. What started as a small trading company in the Pacific Northwest has quietly grown into one of the most trusted sourcing partners for frozen fruits and vegetables in the U.S. food …
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The Frozen Fruit Edge: Why Smart Beverage Brands Choose IQF for Smoothies & Juices
For juice and smoothie brands, ingredient consistency is the difference between shelf success and flavor failure. And when fresh supply chains get wobbly, frozen fruit quietly steps in—not as a backup plan, but as the backbone of reliable formulation. B2B buyers are increasingly leaning into high-quality frozen fruit because it solves problems fresh fruit can’t. …
Why Dehydrated Salsa Might Be the Smartest Ingredient for Your Next Outdoor Product Line
Campers are ditching the canned beans and bland bars. Today’s outdoor enthusiasts crave flavor-packed, real food—even in the backcountry. That’s where Madrefuego, a dehydrated salsa line from Noon International, delivers. Designed for shelf stability, minimal prep, and maximum taste, Madrefuego is real Mexican salsa—dehydrated for ultimate portability. No refrigeration, no spoilage, no compromise. Built for …
Why More Soup Companies Are Switching to IQF Potatoes – And Why Yours Should Too
In an industry where consistency, cost efficiency, and kitchen ease are key, it’s no surprise that some of the largest soup companies in the U.S. have made a quiet but significant change: they’ve shifted from using fresh potatoes to individually quick frozen (IQF) potatoes in their recipes. This isn’t just a seasonal pivot. It’s a …
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