GARLIC GUIDES

Fresh IQF or rehydrated garlic?

Both have a place. The right choice depends on your product, process, and flavor target.

START WITH THE SOURCE

Two different ingredients.

Fresh IQF purée

Starts with fresh garlic cloves: peeled, ground, portioned, and frozen. A practical choice when fresh garlic character matters.

Rehydrated purée

Starts with dehydrated garlic, with water added back to make a paste or purée. It can suit dry garlic flavor notes and particular formulation or cost targets.

Look beyond moisture alone.

Fresh garlic naturally contains moisture. Compare source material, crop year, flavor, certifications, food-safety documents, and finished-product performance alongside dry matter.

Storage and shelf stability depend on the specific product and its validated process. Neither the words “fresh” nor “rehydrated” establish those conditions on their own.

Ask useful questions.

Is it made from fresh or dehydrated garlic?
Is water added, and what is the agreed dry matter?
What is the crop year?
Which certifications and food-safety documents are available?
Can you review the specification and lot coding?

At GarlicPuree.com, our focus is fresh IQF purée for buyers who value fresh flavor, consistent frozen supply, and easier manufacturing. Evaluate suitability in your actual process.

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