Bonduelle’s InFlavor process redefines dehydrated vegetables
Canada-based Bonduelle introduced InFlavor vegetables, which are optimally washed, cut and blanched, then partially dried through vacuum microwaving, the company’s proprietary InFlavor process.
The InFlavor process entails the vegetables to be heated and partially dried at a low temperature for several minutes by the 120kW commercial quantaREV machine, by EnWave Corp., Canada. This eliminates some of the water that vegetables contain and limits water release during preparation.
Finally, the partially dehydrated vegetables are placed in a very low temperature environment of about -31°F for high-efficiency freezing.