Northwest Grown For Over 100 Years
Frozen veggies and fruits all start fresh from the farm to ensure customer satisfaction and profits.
In 1924 the FLAV-R-PAC® brand was first introduced and is now the quality standard for frozen vegetables and fruits. Carefully controlling each step in the process, our products go from harvest, through processing and freezing, to packaging in one of our state-of-the-art facilities – all in just hours!
Our vegetables and fruits are picked and packed in just hours, at their peak of ripeness, optimal flavor and maximum nutritional value.
Frozen veggies and fruits arrive fully prepared and recipe-ready, so you profit from 100% yield. And with a 2‑year shelf life, there’s even less waste.
Since frozen vegetables and fruits are never out of season, you get consistency and uniformity anytime, anywhere, all year round.
OPC FROZEN vegetables and fruits are picked and packed in just hours, at their peak of ripeness, optimal flavor and maximum nutritional value.
FROZEN and properly stored vegetables and fruits “lock in” nutrients and important vitamins. Quick freezing stops the nutrient loss that occurs with “fresh” produce.
With FROZEN, all the pre-prep is done, before you open the package.
FROZEN vegetables and fruits are never out of season, so you can benefit from their unmatched consistency and uniformity anytime, anywhere, all year round.
FROZEN veggies and fruits arrive to you fully prepared and recipe-ready. You profit from 100% yield. And, with the advantage of a 2-year shelf life, you benefit from virtually no waste.
80% of consumers believe “fresh” produce is no more than 4 days old when purchased. In fact “fresh” produce can be 13 days (or more) old before being served to a guest.
FRESH produce is typically picked before it is ripe, prior to developing a full spectrum of vitamins and minerals.During transit, it is often exposed to direct heat and light, which degrade some nutrients – along with flavor and color.
FRESH produce requires time and labor-intensive sorting, cleaning, slicing and dicing, adding to your food cost.
Many FRESH vegetables and fruits are subject to seasonal availability limitations or wide variations in quality – requiring menu adjustments to address “out of stocks.”
After sorting, cleaning, trimming and prepping, anywhere from 15 to 50% or more of FRESH produce could be discarded.And, 100% of fresh produce will spoil if not used promptly
