Fruits & Vegetables

Black Beans

The texture of high quality black beans should include tender skins and soft bean interiors. There may be some minimal fibrousness of the skins, but the bean interiors should not be mealy. There will be some expected levels of adhesiveness and minimal starchiness. Ideally, there may also be some richness.

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Canned Whole Peeled Tomatoes

High quality Canned Whole Tomatoes are red, juicy, and intact. The juice has some viscosity and there should be no more than a minimal amount of seeds or pieces of skin.

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Cinnamon Applesauce

A high quality cinnamon applesauce should lead with apple in both the aroma and flavor profiles. The taste profile should lead with sweet, balanced by sour so as not to be cloying. Some bitter is also expected from the cinnamon, but should remain minimal.

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Dehydrated Potatoes

High quality dehydrated mashed potatoes are moist and fluffy and have potato flavor. Specifically, they are white, moist, and fluffy.

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Dehydrated Scalloped Potatoes

A high quality cheesy scalloped potato casserole should lead with potato, dairy and cheese notes in aroma and flavor. The profile may also include toasty, bouillon, onion, garlic, herb/parsley, potato skin and margarine notes.

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Frozen Raspberries

Our chefs define a high quality frozen raspberry as having a deep red-purple exterior color. A high quality frozen raspberry will have the following profile of basic tastes: the sweetness will be low to moderate, balanced with moderate sourness. There should be minimal bitterness, and no saltiness.

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Frozen Strawberry

Our chefs define a high quality frozen strawberry as having a deep red exterior color, and a lighter red interior color. A high quality frozen strawberry will have the following profile of basic tastes: the sweetness will be low to moderate, balanced with sourness.

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Fruit Bowls

Our chefs define high-quality fruit cups as having a bright, vibrant fruit color with few broken pieces. Fruit pieces should generally be the same size, and they should appear freshly sliced from the cutting board.

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Fruit Bowls – Apple

Our chefs define high-quality fruit cups as having a bright, vibrant fruit color with few broken pieces. All fruit cups should deliver strong fruit intensity and a neutral-flavored light syrup.

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Fruit Bowls – Cherry Mix

Our chefs define high-quality fruit cups as having a bright, vibrant fruit color with few broken pieces. In cherry mixed fruit cups, the cherry flavor should be dominant, while the other fruits remain noticeable. The cherry flavor character should be similar to that of a maraschino cherry without any notes of almond extract.

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Fruit Bowls – Diced Peaches

Our chefs define high-quality fruit cups as having a bright, vibrant fruit color with few broken pieces. Fruit pieces should generally be the same size, and they should appear freshly sliced from the cutting board.

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Fruit Bowls – Mixed Fruit

Our chefs define high-quality fruit cups as having a bright, vibrant fruit color with few broken pieces. Fruit pieces should generally be the same size, and they should appear freshly sliced from the cutting board. The aroma’s fresh, ripe and fruity notes should carry through to the flavor.

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Fruit Bowls – Pear

Our chefs define high-quality fruit cups as having a bright, vibrant fruit color with few broken pieces. All fruit cups should deliver strong fruit intensity and a neutral-flavored light syrup. There should be no extraneous flavors, such as almond extract.

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Fruit Bowls – Pineapple

Our chefs define high-quality fruit cups as having a bright, vibrant fruit color with few broken pieces. Fruit pieces should generally be the same size, and they should appear freshly sliced from the cutting board.

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Fruit Bowls – Tropical

Our chefs define high-quality fruit cups as having a bright, vibrant fruit color with few broken pieces. Fruit pieces should generally be the same size, and they should appear freshly sliced from the cutting board. Fruit cups are in taste balance when sweetness is the predominant basic taste.

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Garbanzo Beans

The texture of high quality garbanzo beans should include tender skins and soft to tender interiors that should be uniform across the sample of beans. The skins should not be chewy. There will be some expected levels of both mealy-ness and adhesiveness.

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Grape Jam

A high-quality grape jam should lead with concord grape notes in both the aroma and flavor profiles.

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Grape Jelly

Concord grape juice should be the lead intensity in both the aroma and flavor of a high-quality concord grape jelly fruit spread. There may also be candy, cooked grape and citrus notes present, but they should not be higher in intensity than the concord grape juice.

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Lemon Juice

High quality shelf-stable lemon juice is sour, tastes like fresh lemons, and is astringent. It smells and tastes like fresh lemons, which means that there are floral notes and the oil of citrus zest present.

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Original Applesauce

A high quality applesauce should lead with apple in both the aroma and flavor profiles. The taste profile should lead with sweet, balanced by sour so as not to be cloying.

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Pimento-Stuffed Green Olives

Our chefs define a high-quality pimento-stuffed green olive as having an even olive green color with a bright red pimento. Olives should be whole, consistently sized and free of missing pimentos, blemishes or bruises on the skin.

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Raisins

Our chefs define a high-quality raisin as having a brown color. Despite being dried, raisins should still have a plumpness that comes from remaining moisture content. Raisins should have some glossiness or sheen.

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Refrigerated Premium Carrot Juice

A high quality refrigerated carrot juice should have some visible thickness and body. It should be “carrot” orange in color, which may be either dark orange or bright orange.
The aroma and flavor profiles should lead with carrot notes.

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Refrigerated Premium Green Juice

A high quality refrigerated green juice should have some visible thickness and body. It should be green in color to be true to name, but some brown hues may also be present. The aroma and flavor profiles should have a balance of fruit and vegetal notes.

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Strawberry Spread

High-quality Strawberry Fruit Spread has a sweet strawberry flavor and a moderately gelatinous texture. Its flavor stands up to the peanut butter when served on a PB &J.

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Sweet Potato French Fries

A high quality sweet potato fry should have sweet potato as the leading intensity in both the flavor and aroma profiles. There may also be some oil notes and ideally some toasty notes to add to the character of the fry.

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Tomato Paste

High quality Tomato Paste has high tomato flavor that comes through when the paste is used in application. Specifically, the tomato paste is a red or red/brown color. It looks smooth, moist and thick. The aroma and flavor is tomato.

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