Blueberries are deceptively variable. Two bulk lots can differ in size, sweetness, intensity, and bake behaviour — so for bakery and dairy manufacturers, choosing the right grade matters as much as choosing the supplier.
Cultivated or wild
The first decision is type. Cultivated (highbush) berries are larger, milder, sweeter, and visually clean — the right pick for visible inclusions in muffins, cakes, and pancakes. Wild (lowbush) berries are smaller and more intense in flavour and colour, prized for purées, fillings, and ripples where impact per gram counts. Availability of each is subject to crop, so build a little flexibility into the spec.
Whole or purée
Then choose form. IQF whole berries, folded in from frozen, hold shape and stay visible — the premium look. A purée base (by RFQ) gives even distribution for swirls, dairy bases, drinking yoghurts, and beverages, with no risk of sinking or clumping. Many manufacturers carry both: whole for the cut, purée for the swirl.
Specify for stability
Pin the whole-berry ratio (our standard 95%), size band, and type, and confirm the −18 °C cold chain to protect bake stability and colour. Folded from frozen, quality IQF blueberries resist bleeding so the crumb stays clean — a detail that shows on every cut.
Packing and supply
For factory lines we supply 5 / 10 / 20 kg cartons with a food-grade inner liner, buyer-specific packing for volume, and organic on request. Frozen Berry Turkey ships worldwide against a written spec with a Certificate of Analysis per lot. Tell us your format and we will match the grade.