Choose the product form
Compare Diced, Strips, Rings, Halves against the finished application.
IQF VEGETABLE · B2B SUPPLY
IQF Bell Peppers by Colour, Cut and Blend Ratio
We supply red, green, yellow or mixed IQF peppers in dice, strips, rings and halves for pizza, sauces, fajita blends, ready meals and foodservice. Colour ratio, wall thickness, seed removal and cut uniformity are set before packing.
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 Peppers
- Available forms
- Diced, Strips, Rings, Halves
- 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 Peppers around the finished use
We supply peppers to pizza and sauce manufacturers, fajita and meal-blend producers, foodservice distributors and retail brands. 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 pepper dice for cooked fillings, sauces and mixed vegetable ingredients. Strips: we match pepper strips to stir-fries, fajita-style preparations and cooked meal components. Rings: we discuss pepper rings for cooked toppings and dishes needing visible cross-sections. Halves: we consider pepper halves for stuffed preparations and larger cooked vegetable portions.
Plan supply and delivery
Pepper colour and form affect source and production timing. We confirm the suitable China crop option, blend ratio, cut and packing route for the shipment plan.
STANDARDS & PROGRAMS
Check the standards and documents for the quoted peppers 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 peppers 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 Peppers 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 |
| Strips | 5 × 50 mm | 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 |
| Halves | lengthwise halves; 60–100 mm fruit length; seeds and core removed | 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
Pepper colour and form affect source and production timing. We confirm the suitable China crop option, blend ratio, cut and packing route for the shipment plan.
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.
Peppers controls that require written agreement
Use the specification tables for peppers 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.
Separate residue categories in the order specification. The USDA frozen sweet-pepper grade standard lists seeds, undeveloped seeds, core and stem material among defect factors. Its trimming descriptions specifically address stem, core, seeds and placenta tissue for whole-stemmed and halved styles. It does not establish a general count for “membrane” fragments across frozen pepper cuts. For the selected style, identify loose or attached seeds, core/stem, placenta tissue and any other internal tissue separately, then state the agreed sample and count-or-mass basis. See the USDA standard for grades of frozen sweet peppers.
Available forms4
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 peppers; maximum 5.0% by mass materially discoloured. | Visual, sensory or mass-fraction inspection |
| Flavour and Odour | Clean, characteristic peppers 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 Peppers | 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.
Follow Peppers from raw material to released lot
Selected, washed, trimmed, cut, unblanched, individually quick frozen, optically sorted, metal detected, packed and stored frozen. The selected form determines the size, texture and defect checks used during sample approval and lot inspection.
PRODUCT-SPECIFIC HANDOFFS
Peppers handoff control
Receiving, freezing, packing and cold storage follow the agreed specification.
The quotation includes the production line and quality-control records.View related processing evidence →
Plan & receive
We check product identity, crop condition and lot reference before processing. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Prepare
The team follows the agreed form, size and handling requirement. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Freeze & control
We align the freezing method and control plan with the product form, specification and order volume. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
Inspect & release
We connect release checks, packing and lot records to the purchase order. The image shows a key processing checkpoint; final line details are confirmed in the quotation.
- 01
Plan and receive
Confirm product identity, origin direction, condition and lot-identification requirements.
- 02
Prepare and form
Clean, sort and prepare the declared peppers form and size.
- 03
Freeze and control
Apply the confirmed treatment, freeze the product and check separation, condition and foreign material.
- 04
Pack and release
Verify packing, lot code, label, metal-detection control and agreed release records.
Match Peppers form, buyer use and pack
Diced: we supply pepper dice for cooked fillings, sauces and mixed vegetable ingredients. Strips: we match pepper strips to stir-fries, fajita-style preparations and cooked meal components. Rings: we discuss pepper rings for cooked toppings and dishes needing visible cross-sections. Halves: we consider pepper halves for stuffed preparations and larger cooked vegetable portions. 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 Peppers
Diced: Review seed and core remnants, irregular dice and texture after cooking. Strips: Review broken strips, residual core and the response to mixing and reheating. Rings: Review ring breakage, seeds and core fragments before a preparation trial. Halves: Review wall integrity, residual core and shape retention in the cooked application. 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.
Declared colour or colour ratio
Agree the measurable limit and sampling basis before sample approval.
Cut dimensions
Agree the measurable limit and sampling basis before sample approval.
Wall thickness
Agree the measurable limit and sampling basis before sample approval.
Seed and core removal
Check the finished frozen lot against the signed product requirement.
Skin blistering or scorch
Check the finished frozen lot against the signed product requirement.
Soft and 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 Peppers 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 peppers 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 peppers form, declared colour or colour ratio and cut dimensions, pack, quantity, destination and timing.
Supply proposal
We provide the peppers 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 peppers 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 Pumpkin→IQF Frozen Spinach→IQF Frozen Sweet Corn→IQF Frozen Sweet Peas→IQF Frozen Peppers sourcing questions
These answers cover the available product forms and the decisions needed for a detailed quotation.
Which Peppers forms can you supply?
Available forms include Diced, Strips, Rings, Halves. 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 peppers specification?
State the selected form, declared size, packing, destination and intended preparation. Diced: Set cut dimensions and the required colour composition of the pepper lot. Strips: Agree strip width, length and the selected pepper colours for the recipe. Rings: Specify ring width and fruit diameter alongside the required colour selection. Halves: Agree fruit length, lengthwise cutting and the removal of seeds and core.
Which format suits food manufacturing or foodservice?
Diced: we supply pepper dice for cooked fillings, sauces and mixed vegetable ingredients. Strips: we match pepper strips to stir-fries, fajita-style preparations and cooked meal components. Rings: we discuss pepper rings for cooked toppings and dishes needing visible cross-sections. Halves: we consider pepper halves for stuffed preparations and larger cooked vegetable portions.
How are origin and crop timing confirmed?
Pepper colour and form affect source and production timing. We confirm the suitable China crop option, blend ratio, cut and packing route for the shipment plan.
What quality risks do buyers normally check for peppers?
Diced: Review seed and core remnants, irregular dice and texture after cooking. Strips: Review broken strips, residual core and the response to mixing and reheating. Rings: Review ring breakage, seeds and core fragments before a preparation trial. Halves: Review wall integrity, residual core and shape retention in the cooked application.
How should we test pepper strips or dice in a recipe?
Trial the dice, strip, ring or half in your process. Review colour ratio, wall thickness, cut size, seed removal, skin defects and cooked texture. Send the cut, colour ratio, wall-thickness target and cooked application; we will check the proposed route and record accepted seed, core and skin-defect limits.
How do we keep a pepper colour mix identifiable in the pack?
State the declared colours or ratio and chosen dice, strip, ring or half form before choosing the pack. Send unit weight, carton, label and destination requirements; we check fill and visible colour balance in a pack sample and confirm the selected production route. Review packing options.
Which pepper documents should we confirm for import?
Send the pepper colour ratio, cut, seed and core limits, destination and import-document checklist. We will check whether the proposed lot record supports those acceptance points and confirm the applicable facility and export documents. See Specifications & Sampling.
PRODUCT INQUIRY
Request IQF Frozen Peppers 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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