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Compare Diced, Slices, Rings against the finished application.
IQF VEGETABLE · B2B SUPPLY
IQF Onions with Controlled Cut, Colour and Flavour Strength
We supply diced, sliced and ring-cut IQF onions for sauces, soups, ready meals, pizza, fillings and foodservice. Variety direction, pungency, piece size, translucent colour and free-flowing performance are confirmed for the recipe.
Start with: form or cut, specification, pack, quantity, destination and target shipment window. Our team will respond with product availability, packing options and quotation details.
- Product
- IQF Frozen Onions
- Available forms
- Diced, Slices, Rings
- Origin
- China
- Storage
- −18°C or below
- Shelf life
- 24 months from production date
- Production lead time
- Typical production lead time is 7–21 calendar days after order confirmation. Order confirmation follows written approval of the specification, packing or artwork, purchase order and agreed payment milestone. Ocean transit and destination customs clearance are excluded.
Specify Onions around the finished use
We supply onions to sauce, soup and ready-meal manufacturers, pizza ingredient suppliers, foodservice distributors and importers. The quotation becomes useful when form, grade, pack and shipment requirements are coordinated together.
Agree measurable quality criteria
Specify the size or cut for the selected form, then assess its texture, appearance and defects in the intended application. Floret, slice, dice, particle and portion measurements apply only where relevant to the chosen form.
Approve use and pack
Diced: we supply onion dice for cooked sauces, soups and industrial savoury recipes. Slices: we match onion slices to cooked fillings, stir-fries and visible meal components. Rings: we discuss onion rings for cooked foodservice applications requiring recognisable round sections.
Plan supply and delivery
Send the recipe use and cut. We will confirm the suitable China onion source, production period, processing route and pack for the required flavour and appearance.
STANDARDS & PROGRAMS
Check the standards and documents for the quoted onions supply route.
Send the destination market and customer standard. Certificate copies and production details are provided with the quoted product.
YOUR QUALIFICATION FILE
Build the qualification file for this onions order.
Certificates, registrations and product records are included with the quotation and order file.
- Product specification
- Sample approval record
- Lot COA
- Microbiological report
- Pesticide-residue report
- Heavy-metal report
- Certificate of origin
- Health / phytosanitary file
- Packing and shipment documents
Choose the Onions form before setting tolerances
Choose the form and declared size for your application. Each option below explains its use, specification focus, inspection points and purchasing context. We agree the final requirements against your sample and intended preparation.
Compare every declared form and size
| Declared form | Size | Within size | Off-size |
|---|---|---|---|
| Diced | 10 × 10 mm | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Slices | 5 mm thickness | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
| Rings | 5–8 mm width | At least 90.0% by mass within the declared size | Maximum 10.0% by mass |
no unit more than 20.0% below the lower limit or above the upper limit.
China origin and production window
Send the recipe use and cut. We will confirm the suitable China onion source, production period, processing route and pack for the required flavour and appearance.
China origin
We match the specification with a suitable long-term partner factory option in China.
Crop timing
The crop and production window are confirmed against the required grade and loading schedule.
Continuity plan
Repeat programs are reviewed by form, specification, pack, quantity and forecast rather than by product name alone.
Written confirmation
Origin, facility, production timing and documents are stated in the commercial offer and order file.
Onions controls that require written agreement
Use the specification tables for onions alongside the selected form. Dimensions and defect descriptions apply to the relevant cut, piece or portion. We agree the sampling basis and final order requirements for the intended application.
Available forms3
Storage−18°C or below
Shelf life24 months from production date
Declared size10 × 10 mm
Off-size limitMaximum 10.0% by mass
Physical and sensory controls13 controls
| Control | Quality requirement | Method summary |
|---|---|---|
| Colour | Characteristic natural colour of sound onions; maximum 5.0% by mass materially discoloured. | Visual, sensory or mass-fraction inspection |
| Flavour and Odour | Clean, characteristic onions flavour and odour after cooking or thawing as relevant; no sour, fermented, musty, rancid or other foreign odour. | Visual, sensory or mass-fraction inspection |
| Texture and Maturity | Sound and tender; at least 90.0% by mass at commercial harvest maturity; no woody, fibrous or over-mature tissue. | Visual, sensory or mass-fraction inspection |
| Broken or Damaged | Maximum 5.0% by mass broken, crushed or mechanically damaged pieces. | Visual, sensory or mass-fraction inspection |
| Discoloration | Maximum 5.0% by mass materially discoloured units. | Visual, sensory or mass-fraction inspection |
| Surface Ice | Maximum 5.0% by mass loose surface ice and frost. | Frozen sample inspection at −18°C |
| Clumps | Maximum 5.0% by mass units remaining in clumps after one gentle manual separation at −18°C. | Frozen sample inspection at −18°C |
| Extraneous Matter | Maximum 0.20% by mass extraneous vegetable matter. | Visual, sensory or mass-fraction inspection |
| Hazardous Foreign Material | 0 pieces of glass, hard plastic, stone, metal, wood or other hazardous foreign material in each 10 kg inspection sample. | Defined sample visual inspection |
| Decay, Mould and Insects | 0 mouldy, decayed or insect-infested units in each 10 kg inspection sample. | Defined sample visual inspection |
| Free-Flowing | Minimum 95.0% by mass free-flowing for IQF piece formats. | Frozen sample inspection at −18°C |
| Thawing Loss | Maximum 12.0% by mass after thawing for 24 hours at 4°C and draining for 2 minutes. | Controlled thaw-and-drain test |
| Metal Detection | Every packed unit passes a validated detector set at Fe 2.0 mm, non-Fe 2.5 mm and stainless steel 3.0 mm test-piece sensitivity. | Validated detector verification |
Chemical and product-specific controls6 controls
| Control | Quality requirement | Method summary |
|---|---|---|
| Blanching and Peroxidase | Unblanched process; peroxidase release test is excluded and the approved process flow identifies the product as unblanched. | Guaiacol peroxidase activity test |
| Sulphur Dioxide | <10 mg/kg; no sulphur dioxide or sulphite added / <10 mg/kg | Validated total SO₂ method |
| Food Additives | 0 added food additives | Ingredient and process-record review |
| Preservatives | 0 added preservatives | Ingredient and process-record review |
| Pesticide Residues | Every analyte at or below the destination-market MRL relevant to Onions | Destination-market multiresidue method |
| Heavy Metals and Regulated Contaminants | Every analyte at or below the product-specific destination-market maximum level | Validated ICP-MS or destination-recognized method |
Microbiological controls7 controls
| Control | Quality requirement | Method summary |
|---|---|---|
| Aerobic Plate Count | ≤100,000 CFU/g | ISO 4833-1 / FDA BAM Chapter 3 |
| Coliforms | ≤100 CFU/g | ISO 4832 / FDA BAM Chapter 4 |
| Escherichia coli | <10 CFU/g | ISO 16649-2 / FDA BAM Chapter 4 |
| Yeasts | ≤1,000 CFU/g | ISO 21527-1/2 |
| Moulds | ≤1,000 CFU/g | ISO 21527-1/2 |
| Salmonella | Not detected 25 g | ISO 6579-1 / FDA BAM Chapter 5 |
| Listeria monocytogenes | Not detected 25 g | ISO 11290-1 / FDA BAM Chapter 10 |
How the documents work: our working targets support qualification and quotation. The signed specification defines the final order requirements, and the COA reports the identified production lot against the agreed test scope.
Processing and Lot Checks for Onions
Onion dice, slices and rings need different checks for cut integrity and separation.
EQUIPMENT REFERENCE
Conveyor and enclosed equipment
An inclined conveyor stands beside enclosed equipment inside the processing area.
We confirm the form and dimensions alongside the buyer’s intended mixing or cooking process.View related processing evidence →
Conveyor at a chamber entrance
A roller conveyor leads towards an opening in a panelled processing enclosure.
Connected conveyor sections
Connected conveyor sections run beside stainless-steel covers, controls and pipework.
Inclined transfer belt
A white transfer belt rises between the surrounding processing equipment.
Covered stainless-steel line
A long covered line extends across the processing hall beneath overhead pipework.
- 01
Receive and assess
We identify incoming onion lots and review bulb condition and grade before preparation for the requested cut.
- 02
Prepare the selected form
We clean and sort the bulbs, remove outer skin as needed and prepare dice, slices or rings to the agreed dimensions. Applicable treatment and cooling are confirmed.
- 03
Freeze and check condition
We select the freezing route for the onion cut and inspect frozen samples for fines, clumping and ring or layer integrity.
- 04
Inspect, pack and release
We review metal-detection control, package seals and onion lot codes, then document sampling and shipment details for the order.
Match Onions form, buyer use and pack
Diced: we supply onion dice for cooked sauces, soups and industrial savoury recipes. Slices: we match onion slices to cooked fillings, stir-fries and visible meal components. Rings: we discuss onion rings for cooked foodservice applications requiring recognisable round sections. Select the packing family, case weight and label for the chosen product form and purchasing channel.
Packing family examplesChoose a family below
1 × 10 kg1 × 20 lb1 × 40 lb1 × 20 kg
Application — updates the recommendation below
Packing family — updates the image and case options above
Pack construction: Food-grade PE liner and export carton; plain bag, adhesive label or printed bag; barcode and customized carton marks.
Loading plan: Pallet loading, floor loading or food-grade tote format as stated in the confirmed purchase order.
Inspect the risks that matter for Onions
Diced: Review fines, clumps and distribution during the intended mixing and cooking process. Slices: Review uneven slices, clumping and texture following the buyer's cooking method. Rings: Review layer separation, ring integrity and the response to the buyer's preparation process. Common food-safety checks remain part of the agreed inspection plan; form-specific physical and cooking checks follow the selected sample.
Photograph supplied by XMG for buyer review. We confirm which facility, test scope and release record apply to the quoted product.
Cut dimensions
Agree the measurable limit and sampling basis before sample approval.
Pungency and flavour strength
Agree the measurable limit and sampling basis before sample approval.
White-to-translucent colour
Agree the measurable limit and sampling basis before sample approval.
Skin and root removal
Check the finished frozen lot against the signed product requirement.
Clumps and free flow
Check the finished frozen lot against the signed product requirement.
Soft, scorched or discoloured pieces
Check the finished frozen lot against the signed product requirement.
We coordinate samples, specifications, inspection and laboratory records, packing checks and shipment documents from one commercial contact.
Worksheets for your sourcing review
We use clear specifications, sample references and document checks to prepare an order. Use these blank worksheets to organize your requirements and the questions to discuss with us.
Supplier and lot verification →
Check whether the company, facility, specification, report and proposed lot belong together before approval.
Private-label project approval →
Track the specification, pack, artwork and document approvals needed for a proposed private-label SKU.
Choose your next sourcing step
Review this product with AI
Use our published product and supply information to prepare your sourcing review.
- Company profileSupplier-published company identity and business scope.
- Specifications and samplingSpecification fields, sample review and written approval before an order.
- Certificates and quality documentsPublished document scans and document requests. Confirm holder, validity and product/facility scope for the proposed supply.
- TraceabilityLot, facility, production and shipment records for the supplied product.
Preview the review prompt
Copy this prompt into an AI tool of your choice. Check its citations and confirm order details with us.
Carry the approved Onions brief into the shipment file
Start with the form, specification, application and pack. We coordinate samples, written specifications, documents and cold-chain handoff from one commercial contact.
Select the records required for this onions inquiry. Select one or several items. Your choices will travel with the product inquiry.
0 of 5 selectedYour document request is taking shape.
Attached to this product inquiryThe order file includes certificate, production, product, lot and destination-market documents.
All document types selected
Your document request is ready to carry into the inquiry.
Share the requirement
Tell us the onions form, cut dimensions and pungency and flavour strength, pack, quantity, destination and timing.
Supply proposal
We provide the onions specification, sample plan, relevant document scope, packing and quotation basis.
Approve and place the order
Your written approvals and purchase order lock the agreed product, packing, document and shipment plan.
COLD-CHAIN HANDOFF
Keep the released onions lot connected to the load.
- Frozen storage at −18°C or below
- Carton marks, lot code and quantity check
- Container, seal and loading record
- Shipment documents tied to the order
Related buyer guides
Product specifications & samplingSee how a buyer brief becomes a signed specification and approval reference.Open →Quality control & inspectionReview incoming, in-process, release and pre-shipment decisions.Open →Packing optionsCompare bulk, foodservice and private-label packing requirements.Open →Related frozen vegetables
IQF Frozen Pea Pods→IQF Frozen Peppers→IQF Frozen Pumpkin→IQF Frozen Spinach→IQF Frozen Onions sourcing questions
These answers cover the available product forms and the decisions needed for a detailed quotation.
Which Onions forms can you supply?
Available forms include Diced, Slices, Rings. Availability and the final tolerance are stated in the order specification; the first size reference is 10 × 10 mm.
What should be included in a onions specification?
State the selected form, declared size, packing, destination and intended preparation. Diced: Agree dice dimensions and the acceptable amount of attached onion layers. Slices: Specify slice thickness and length together with the separation of the onion layers. Rings: Agree ring width, diameter range and the acceptable share of broken rings.
Which format suits food manufacturing or foodservice?
Diced: we supply onion dice for cooked sauces, soups and industrial savoury recipes. Slices: we match onion slices to cooked fillings, stir-fries and visible meal components. Rings: we discuss onion rings for cooked foodservice applications requiring recognisable round sections.
How are origin and crop timing confirmed?
Send the recipe use and cut. We will confirm the suitable China onion source, production period, processing route and pack for the required flavour and appearance.
What quality risks do buyers normally check for onions?
Diced: Review fines, clumps and distribution during the intended mixing and cooking process. Slices: Review uneven slices, clumping and texture following the buyer's cooking method. Rings: Review layer separation, ring integrity and the response to the buyer's preparation process.
How should we trial onion dice, slices or rings for flavour?
Run the selected cut through your heating step. Check pungency, dimensions, skin and root removal, clumps and texture. Send the cut size, desired flavour strength, recipe process and trial result; we will check the processing route and record skin-removal and clump limits.
What packing check helps onion dice remain free flowing?
The proposed dice, slice or ring form should be checked for clumps and cut damage at the target fill. Send the cut, unit and carton weights, inner material and handling requirement; we confirm the selected packing line and record the approved case details. Review packing options.
Which onion records should be checked before import?
Send the onion cut, flavour direction, skin or root limit and destination document list. We will check the proposed lot specification and confirm applicable inspection and export records for that onion route. See Specifications & Sampling.
PRODUCT INQUIRY
Request IQF Frozen Onions Details or a Quotation
Send the selected form, specification, packing, quantity, destination and target timing. We will prepare the supply and quotation details for your order.
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IQF Frozen Onions
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