Sard o Taze

The Sard o Taze brand portfolio encompasses over 40 frozen food items structured into four main product lines: 1. IQF Frozen Fruits including sour unripe grapes (verjuice grapes), sour cherries (pitted and unpitted), blackberries, fresh barberries, and cornelian cherries. 2. Cleaned and chopped leafy culinary herbs (Qormeh, Kuku, Ash, dill, mint, and parsley). 3. Sautéed and pre-cooked items such as fried onions, fried garlic, fried eggplant, and seasoned stew bases. 4. IQF French fries and potato wedges produced from premium Agria potato cultivars.

No, Sard o Taze products strictly adhere to clean-label manufacturing standards with zero chemical preservatives. By lowering the core temperature rapidly via industrial IQF lines, microbial proliferation and enzymatic degradation are naturally arrested. Consequently, color intensity, cellular crispness, and fresh aroma are preserved without sulphites, benzoates, artificial colorants, or synthetic flavor enhancers.

All Sard o Taze frozen SKUs must be continuously stored in deep-freeze facilities at -18°C (0°F) or below. Under steady cold-chain integrity, the standard shelf life is 12 to 24 months from the production date printed on the pack. Re-freezing after thawing is strictly discouraged, as repeated thermal cycles cause recrystallization, cellular rupture, and loss of textural firmness.

Due to discrete IQF separation, most Sard o Taze items (such as verjuice grapes, sour cherries, and herbs) do not require advance thawing and can be directly introduced into boiling stews, soups, or hot pans. When used in salads, cold marinades, or raw applications, gentle thawing inside a chiller at 2°C to 4°C for a few hours is recommended to maintain peak textural integrity without cell dripping.

Incoming fruit consignments undergo automated destemming, rotary brushing, and manual inspection conveyors to eliminate stems, leaves, blemishes, and under-ripe items. This is followed by a rigorous four-stage sanitation line featuring turbulent air-bubble immersion wash tanks, ozonated water surface sanitization, and high-pressure potable water spray rinses prior to entering the IQF freezing chamber.

Sard o Taze french fries are exclusively manufactured from elite high-dry-matter cultivars (primarily Agria) grown in prime microclimates. Low reducing sugar content prevents caramelization darkening during final cooking. Pre-frying is conducted in continuous heat-exchanger fryers utilizing thermally stable vegetable oils with near-zero trans-fat profiles, guaranteeing a golden crispy exterior and fluffy, oil-light interior texture.

Consumer and food service packs utilize specialized multi-layer co-extruded polymers (PE/BOPP laminate) engineered for low-temperature elasticity and vapor/oxygen barrier protection. This robust construction shields delicate IQF fruits and vegetables from moisture sublimation and freezer burn, ensuring freshness, vivid visual presentation, and structural durability throughout distribution.

Sard o Taze supports partners with standardized GS1/GTIN barcodes, electronic billing integration, and Euro-pallet optimized outer carton dimensions for streamlined automated warehousing. Furthermore, distributor support encompasses scheduled on-shelf trade promotions, point-of-sale branding materials, dedicated merchandiser oversight, and active cold-chain stock rotation guidance.