When it comes to product innovation in the frozen foods space, few sourcing decisions matter more than ingredient quality and reliability. For manufacturers, foodservice operators, and private-label brands, the choice of supplier can make or break consistency, flavor, and customer trust. At Noon International, we’ve built nearly 50 years of experience in global frozen sourcing, …
Continue reading “Unlocking Consistent Supply of Premium Mexican Frozen Ingredients”
United States Carrots: Conventional varieties are progressing, with harvest expected early October. Organic carrots, however, have been affected by weed and disease pressure, and mitigation efforts are ongoing. Organic Green Beans: In Michigan, harvest and processing are complete. Despite heat and drought, strong irrigation and weed control resulted in excellent yields—some of the cleanest and …
Continue reading “Weather Disruptions Tighten Mexico’s Broccoli & Cauliflower Market”
The American Frozen Food Institute (AFFI) recently issued a response to the administration’s “Make Our Children Healthy Again” strategy report, supporting its mission to improve children’s access to nutritious foods. AFFI emphasized that frozen foods are well-positioned to contribute meaningfully to this effort, particularly in communities where fresh options may not be readily available. Their …
Continue reading “The Push for Healthier Kids Is Putting Frozen Foods in the Spotlight”
Fall is no longer just about pumpkin spice. According to The Food Institute, consumer interest is shifting toward a broader, more dynamic flavor palette this season. Comfort and nostalgia still lead the way—but with more nuance, more culinary crossover, and more opportunities for brands to innovate. Here’s a closer look at the five flavors rising …
Continue reading “Fall Flavors Are Evolving: Here’s What Consumers Are Craving in 2025”
When strawberry supply turns unpredictable, IQF (Individually Quick Frozen) is the format forward-thinking food businesses are relying on. Manufacturers, foodservice operators, and frozen dessert brands alike are increasingly turning to IQF strawberries for one simple reason: they work. Whether you’re producing baked goods, smoothies, sauces, or frozen novelties, IQF delivers consistency, quality, and supply-chain security …
Continue reading “The Smartest Way to Source Strawberries Right Now Isn’t Fresh – It’s IQF”
The assumption that fresh fruits and vegetables are always healthier is persistent—but it’s outdated. According to researchers and public health experts, frozen, canned, and dried produce can be just as nutritious, depending on how and when they’re processed. “Frozen and canned varieties offer a convenient, often more affordable way to keep fruits and vegetables on …
Continue reading “Fresh Isn’t Always Better: Why Frozen Produce Belongs in Your Sourcing Strategy”
TL;DR: If frozen berries are a key part of your product line—think smoothies, sauces, purées, desserts, or retail pouches—2025 is shaping up to be a high-stakes year. Weather extremes have dramatically impacted yield across Europe, and pricing is responding accordingly. If you haven’t secured your volume yet, now’s the time. ⸻ Climate, Crops & Consequences …
Continue reading “Frozen Fruit Prices Surge – What It Means for Your Sourcing Strategy”
This October, Noon International heads to Anuga 2025 in Cologne, Germany with a purpose: to meet with processors, discover new frozen suppliers, and strengthen sourcing relationships across the globe. For nearly 50 years, our team has quietly brokered high-quality frozen fruits and vegetables for some of the most recognized food manufacturers and brands in the …
For brands rooted in Southern tradition, the right ingredients do more than flavor a dish—they define the experience. Whether it’s a spoonful of stewed black-eyed peas, the creaminess of a butter bean casserole, or the crisp-tender bite of okra in gumbo, these familiar flavors bring warmth, comfort, and craveable authenticity. At Noon International, we’re proud …
Continue reading “Southern Staples, Frozen Fresh: Premium IQF Beans & Okra for Foodservice & Retail”
Late August and September brought heavy rain to Central Mexico’s growing regions, creating some bumps in the broccoli and cauliflower harvest. While weather conditions led to delays in certain fields and occasional quality fluctuations, growers are actively adjusting—and processing is already underway in many areas. Some fields are still drying out, but overall momentum is …
In the world of frozen vegetables, zucchini rarely grabs the spotlight. Yet for soup makers and frozen ready-to-eat (RTE) food manufacturers, this versatile squash can be the ingredient that quietly carries a recipe across the finish line. Why Frozen Zucchini Works Frozen zucchini solves two perennial manufacturing headaches: consistency and availability. Fresh zucchini is notoriously …
Continue reading “Frozen Zucchini: A Quiet Workhorse for Fall and Holiday Menus”
When it comes to bulk frozen vegetable sourcing, timing and consistency are everything. Our trusted supplier in Mexico is opening up limited-volume opportunities on a handful of high-demand IQF products—and if your operation uses cauliflower or broccoli in any form, this is a window worth acting on. A Closer Look at What’s Available 1. Cauliflower, …
Continue reading “Your Go-To Frozen Vegetable Picks from Mexico This Season”
Sour Cherries: Half a Harvest, Full Demand Hungary’s sour cherry crop took a serious hit this year. Spring frost drastically cut yields, with the season expected to produce only about half the volume of a typical year. That’s creating a perfect storm for processors: limited fresh fruit, strong global demand, and already low stocks of …
When a product checks the boxes of flavor, convenience, and versatility, it tends to move quickly in foodservice and retail. Frozen fruit pops do just that. Made with nothing but real fruit—no added sugar, dairy, or gluten—they deliver a clean-label snack that satisfies both health-conscious consumers and those just looking for something refreshing. Why They …
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For frozen fruit and vegetable buyers, a few key trends this quarter are worth your attention—especially if your team is planning ingredient procurement for 2026 production runs. UK Demand Signals Opportunity Demand for frozen fruit in the UK continues to show strength, particularly in Q2. While sales of savory frozen foods slightly underperformed, frozen fruit …
Continue reading “Frozen Fruit and Vegetable Demand Surges as Global Markets Shift”
If mango purée is part of your ingredient strategy, the latest developments across India, Mexico, and Colombia are worth a closer look. The market is shifting fast, and what you secure—or don’t—now could shape your product costs and margins through the first half of 2026. ⸻ India: Abundant Supply, Record-Low Pricing, and a Slow Climb …
United States Beets: In Wisconsin, harvest is underway with early-season beets beginning to size up. The crop looks healthy, and yields are gradually improving. Carrot: In Washington, conventional crops are progressing well, while organic carrots faced early weed pressure but are recovering after hand-weeding. Green Beans: In Wisconsin, Planting is nearly finished with only a …
Continue reading “Columbia Basin Potato Crop Delivers Strong Yields”
If you’ve ever packed a school lunch in a rush (while locating missing shoes and permission slips), food safety might not be the first thing on your mind. But it should be—especially for young kids. According to the U.S. Department of Agriculture, children under five are particularly vulnerable to foodborne illness. That’s why they’re urging …
If you’re building menus or developing new SKUs for 2026, one of the most useful market signals right now is what tastes like comfort. But instead of meatloaf and mashed potatoes, today’s consumer is reaching for ponzu-splashed noodles, pandan-infused desserts, and samosa-spiced anything. According to Food Business News, this rising trend of “flavor escapism” is …
Continue reading “Why Global Flavor Exploration is the New Comfort Food”
For food manufacturers and R&D teams working on Q4 and 2026 product planning, the frozen vegetable lineup coming this October offers just the right combination of variety, reliability, and flexibility. Whether you’re building the next plant-based bowl or scaling a soup program, broccoli and cauliflower remain workhorse ingredients with wide-ranging applications—and there’s strong availability on …