Best Frozen Spinach Brand

Portioned spinach supports controlled recipe dosing, foodservice preparation and retail convenience.

Loose IQF formats are available for soups, sauces, fillings, pasta, ready meals and industrial food processing.

Spinach is sorted, washed, blanched, cooled, drained, cut or portioned and rapidly frozen.

We support physical inspection, microbiological results, nitrate, pesticide residues, heavy metals and batch traceability.

Frozen Spinach Balls and Pellets

Portioned formats simplify recipe dosing, kitchen preparation, retail packing and stock control.

IQF Chopped Spinach

Loose chopped spinach supports industrial recipes that require controlled particle size and easy weighing.

Sizes: 10×10mm or 20×20mm

Applications: Sauces, soups, fillings, pasta, ready meals and food processing.

Sizes: 30–50mm or 50–70mm

Applications: Foodservice dishes, pasta, pizzas, retail packs and meal kits.

Weights: 15–25g, 25–35g and 30–40g

Applications: Foodservice portions, central kitchens, retail bags and controlled recipe dosing.

Larger fixed portions for institutional kitchens, ready-meal lines and foodservice distributors.

Weights: 500g or 1kg per block

Applications: Industrial cooking, sauces, soups, purée and high-volume recipe preparation.

Suitable for individual servings, retail bags, sauces and recipes requiring small incremental dosing.

A common foodservice and wholesale format balancing portion control and production efficiency.

Suitable for soups, pasta, casseroles, central kitchens and larger recipe batches.

Fixed 50g portions reduce manual weighing for institutional and prepared-food production.

For Sauces and Soups

Use 10mm chopped spinach, 20mm chopped spinach or BQF blocks for fast dispersion and uniform recipe distribution.

For Bakery and Pasta Fillings

Use chopped spinach with controlled drainage, leaf-to-stem ratio and limited loose fragments.

For Foodservice Kitchens

Use 25–35g or 50g portions for simpler stock control and consistent recipe dosing.

For Visible Leaf Applications

Use 30–50mm cut leaf spinach for pasta, pizza, side dishes, retail products and meal kits.

For Retail Private Label

Select loose chopped spinach, cut leaf or portioned pellets according to consumer cooking instructions and package size.

We define the leaf-to-stem ratio and remove coarse stalks, root crowns and seed heads during sorting.

Overmature, yellow, decayed, heavily spotted and heat-damaged spinach is removed before processing.

Multiple washing, agitation and visual inspection reduce soil, grit, weeds and other field material.

Raw-material maturity, blanching time, cooling, draining and freezing speed are controlled together.

Portion forming, freezing, frozen handling, bag filling and carton pressure are controlled to protect portion integrity.

Surface water, freezer loading, packaging and storage temperature are controlled to maintain separated pieces.

The production lot connects raw-material records, microbiological results, packing code, cold-store position and shipment documents.

Product: IQF Frozen Spinach

Scientific Name: Spinacia oleracea L.

Ingredient: 100% spinach

Origin: China

Added Salt: None

Additives: None

Consumption: Ready to cook; not positioned as ready to eat

Chopped: 10×10mm or 20×20mm

Cut Leaf: 30–50mm or 50–70mm

Small Balls: 15–25g per piece

Standard Balls: 25–35g per piece

Large Balls: 30–40g per piece

Portions: 50g per piece

BQF Blocks: 500g or 1kg per block

Batch Average Tolerance: ±5%

Individual Portion Tolerance: ±10%

Portion Integrity: ≥95% intact portions

Loose Fragments: ≤5%

Size Compliance: ≥90% within declared format

Process: Sorting, trimming, washing, blanching, cooling, draining, cutting or portioning and freezing

Loose Product: IQF frozen

Portioned Product: Individually or batch quick frozen according to format

Blocks: BQF frozen

Peroxidase: Negative after blanching

Core Temperature: -18°C or below

Color: Natural green to dark green

Brightness: Good overall brightness without excessive dullness

Odor: Normal spinach aroma without sour, fermented or abnormal odor

Flavor: Characteristic cooked spinach flavor without bitterness or off-flavor

Cooked Texture: Tender without excessive stringiness or pulpiness

Leaf Content: ≥70%

Stem Content: ≤30%

Coarse Stems: ≤1%

Root, Crown and Seed-Head Material: ≤0.5%

Yellow or Brown Material: ≤3%

Discolored Material: ≤3%

Broken Pieces and Fines: ≤5%

Frozen Clumps in Loose IQF Product: ≤5%

Extraneous Vegetable Material: ≤0.1%

Grit and Silt: Absent by sensory inspection

Rotten or Mouldy Material: Absent

Metal, Glass, Stone and Hard Plastic: Absent

Total Plate Count: ≤100,000 CFU/g

Coliforms: ≤100 CFU/g

E. coli: ≤10 CFU/g

Staphylococcus aureus: ≤100 CFU/g

Bacillus cereus: ≤1,000 CFU/g

Yeast: ≤1,000 CFU/g

Mould: ≤1,000 CFU/g

Salmonella: Absent in 25g

Listeria monocytogenes: Absent in 25g

Nitrate: ≤2,000mg/kg

Lead: ≤0.30mg/kg

Cadmium: ≤0.20mg/kg

Pesticide Residues: Compliant with the approved destination-market MRL list

Multi-Residue Testing: Commercial batch report available

Spring Crop: March to May

Autumn Crop: October to December

Frozen Supply: Year-round from seasonal production and frozen inventory

Bulk Packing: 1×10kg PE liner/carton

Foodservice: 4×2.5kg or 10×1kg

Retail: 20×500g

North American Retail: 20×454g or 20×1lb

North American Foodservice: 12×2lb or 1×20lb

Private Label: Printed bag, label, barcode and carton artwork

Standard MOQ: 10 MT per approved format and packing

Mixed Container: Available with compatible frozen vegetables

20-Foot Reefer: Approximately 10–12 MT

40-Foot Reefer: Approximately 22–24 MT

Lead Time: 15–21 days

Trade Terms: FOB, CFR or CIF

Storage: -18°C or below

Shelf Life: 24 months from production

Preparation: Cook directly from frozen

Refreezing: Do not refreeze after complete thawing

Food-Safety Systems: BRC, HACCP, ISO 22000 and ISO 9001

Additional Programs: KOSHER, HALAL and FDA-related documentation

Product Files: Specification, process flow, ingredient and allergen statements

Batch Files: COA, microbiology, nitrate, residues, heavy metals and traceability records

Shipping Files: Invoice, packing list, bill of lading, certificate of origin and health documents

Sauces and Soups

Chopped spinach and BQF blocks for creamy sauces, soup bases, vegetable soups and industrial cooking.

Bakery and Pastry Fillings

Chopped spinach for pies, pastries, savory rolls, quiche and cheese-spinach fillings.

Pasta and Ready Meals

Cut leaf or chopped spinach for lasagna, ravioli, pasta sauces, rice meals and frozen meal trays.

Central Kitchens and Catering

25–50g portions support controlled dosing, reduced preparation time and simplified inventory handling.

Pizza and Flatbread

Cut leaf or chopped spinach for pizza toppings, flatbread, wraps and prepared-food production.

Retail Private Label

500g, 454g and 1kg packs with cooking instructions, nutrition panel, barcode and batch code.

Boil, steam or sauté directly from frozen for approximately 4–6 minutes until heated throughout.

Cook directly from frozen for approximately 6–8 minutes, separating the portions as they soften.

Cook directly from frozen for approximately 8–10 minutes, stirring during heating.

The standard product is ready to cook and should not be used uncooked in salads, cold dips or smoothies.

We inspect leaf color, maturity, freshness, decay, bolting, seed heads, roots, soil and field material.

Yellow leaves, damaged material, coarse stalks, roots, crowns and weeds are removed.

Spinach passes through washing and agitation to reduce soil, grit, insects and field debris.

Washed leaves are checked again for color, stems, weeds, roots and abnormal material.

A controlled thermal treatment supports enzyme inactivation, color stability and cooked tenderness.

Spinach is cooled promptly and excess surface water is reduced before cutting or portioning.

We prepare chopped spinach, cut leaf spinach, balls, pellets, portions or blocks according to the approved specification.

The selected product format is rapidly frozen until the core temperature reaches -18°C or below.

Color, size, portion weight, stem content, fragments, clumps and foreign material are checked.

We check net weight, bag seal, label, carton code and metal-detection results.

Released cartons remain at -18°C or below with clear batch identification until reefer-container loading.

Product name, format, cut size or portion weight, crop season, lot number, production date, expiry date and packing.

Color, cut size, portion weight, leaf-to-stem ratio, coarse stems, yellow leaves, fragments, clumps and foreign material.

Peroxidase result and supporting thermal-process records for the production lot.

TPC, coliforms, E. coli, Staphylococcus aureus, Bacillus cereus, yeast, mould, Salmonella and Listeria monocytogenes.

Nitrate, lead, cadmium and other destination-market parameters included in the agreed testing plan.

The report lists tested compounds, reporting limits, actual results and compliance with the approved MRL list.

Release status connects the crop lot, production record, COA, packing code, cold-store position and shipping documents.

We define chopped, cut leaf, ball, pellet, portion or block before quotation and sample approval.

The specification includes leaf ratio, stem limit, coarse-stem limit and defect criteria.

The testing plan covers nitrate, pesticide residues and market-specific contaminant requirements.

The lot code connects raw material, processing, laboratory release, packing, frozen storage and shipment.

A 10kg PE-lined carton supports food manufacturing and central-kitchen use.

2.5kg and 1kg inner bags reduce repeated opening of a large bulk liner.

Printed bags can include ingredient declaration, nutrition panel, cooking instructions, barcode and lot code.

Products remain at -18°C or below during storage, container loading, ocean transport and destination handling.

What frozen spinach formats do you supply?

We supply chopped spinach, cut leaf spinach, spinach balls, pellets, 50g portions and 500g or 1kg BQF blocks.

What spinach ball sizes are available?

Standard ranges include 15–25g, 25–35g, 30–40g and 50g per portion.

What is the difference between chopped and cut leaf spinach?

Chopped spinach uses smaller pieces such as 10mm or 20mm. Cut leaf spinach uses larger 30–50mm or 50–70mm pieces with a more visible leaf structure.

Is the spinach washed and blanched?

Yes. The standard process includes sorting, trimming, washing, blanching, cooling and draining before freezing.

Is the product ready to eat?

No. The standard frozen spinach is ready to cook and should be heated thoroughly before consumption.

Do you test nitrate levels?

Yes. Our EU-oriented frozen spinach specification uses a nitrate limit of 2,000mg/kg.

Can you provide pesticide-residue testing?

Yes. Multi-residue screening can be completed against the approved destination-market MRL list.

Can you provide a batch COA?

Yes. The COA can include product format, size, portion weight, physical inspection, microbiology, nitrate, heavy metals and release status.

What is the MOQ?

The standard MOQ is 10 MT for one approved spinach format and packing specification.

Can you provide frozen samples?

Yes. Samples can be arranged through an approved cold-chain route for color, format, portion weight, cooking and packaging evaluation.

Do you support private label packing?

Yes. We support printed bags, nutrition panels, cooking instructions, barcodes, batch codes and carton artwork.

What is the standard lead time?

Standard production and shipment preparation normally require 15–21 days after specification and packing approval.

Can spinach be mixed with other products in one container?

Yes. Frozen spinach can be combined with compatible broccoli, peas, corn, mixed vegetables and other IQF products in one full reefer container.

What is the shelf life?

The standard shelf life is 24 months when continuously stored and transported at -18°C or below.

How are quality claims reviewed?

Please provide the lot code, carton label, affected quantity, frozen temperature, product photographs and test results. We review the case against the approved specification, COA, production records and shipment documents.

IQF Chopped Spinach

Loose 10mm or 20mm chopped spinach for industrial food processing.

IQF Cut Leaf Spinach

30–50mm cut leaf spinach for foodservice, retail and visible-leaf applications.

Frozen Kale

Chopped, cut leaf and portioned kale for soups, sauces and prepared meals.

Frozen Collard Greens

Cut and chopped collard greens for foodservice and industrial recipes.