Products

Infused Dried Fruit - Infused Dried Vegetables
Soft-N-Frozen™
- Fridg-N-Fresh®
R&D Support - Recipes


Fridg-N-Fresh® Vegetables
Fridg-N-Fresh® Vegetables

Home Cooked Quality

These revolutionary, refrigerator-stable vegetables add home cooked quality to a wide variety of entrees and side dishes such as hearty beef stews or pot roasts, savory pepper steak or shish kebobs, or in tasty casseroles or vegetarian entrees. The nutritious vegetables also offer the perfect accompaniment to prepared meat entrees and add deliciously healthy taste to pizza and soups.

With the taste, texture and eye appeal of fresh produce, Graceland’s new Fridg-N-Fresh vegetables offer a 90-day refrigerated shelf life and bring new product opportunities to the refrigerated home meal replacement and foodservice markets.

Piece* Product Sizes Cooking Method
Fridg-N-Fresh® Broccoli Broccoli Florets Microwave, Bake, Sauté
Fridg-N-Fresh® Carrots Carrots Diced, Crinkle Cut Microwave, Bake, Sauté
Fridg-N-Fresh® Corn Corn, Sweet Whole Microwave, Bake, Sauté
Fridg-N-Fresh® Mushrooms Mushrooms Whole, Sliced Microwave, Bake, Sauté, Grill
Fridg-N-Fresh® Peas Peas, Green Whole Microwave, Bake, Sauté
Fridg-N-Fresh® Green Peppers Peppers, Green Diced Microwave, Bake, Sauté, Grill
Fridg-N-Fresh® Red Peppers Peppers, Red Diced Microwave, Bake, Sauté, Grill
Fridg-N-Fresh® Potatoes Potatoes Diced, Cubed Microwave, Bake, Sauté

All products in this innovative line start with Grade A fresh vegetables, then are processed in a patent-pending solution during a one-step, high heat process. The process seals in the natural flavor and color of the vegetables and offers outstanding piece identity, texture and mouth feel.

Fridg-N-Fresh vegetables are low in fat and calories, a good source of fiber, and a healthy and delicious complement to refrigerated home meal replacements, which traditionally have only included the meat portion of the meal. Adding vegetables nutritionally balances pre-cooked meals and offers added value to consumers who are looking for convenience.

National Restaurant Association
Chicago, IL
May 17 - 20
featuring Wild Veggie

Booth # 679
Institute of Food Technologists
New Orleans, LA
June 28 –
July 1, 2008
Booth # 5033
Western Foodservice & Hospitality Expo 2008
Los Angeles, CA
August 23 - 25, 2008
featuring Wild Veggie
Booth # 837
Health Ingredients Europe
Paris, France
November 4 - 6
Booth # F08414s