Cocoa ingredients
Cocoa mass, powder and butter are different ingredients. Cocoa percentage, alkalisation, pressing, fat content and deodorisation must not be inferred from the word cocoa.
Harobal Foods
Agriculture & Organic Commodities
Agriculture & Organic Commodities
Processed plant-food knowledge centre
Identity, complete formulation, process, allergens, additives and shipment-lot evidence must all align before quotation.
No inherited approval
Composite products never inherit vegan, allergen, organic or quality approval from their primary plant ingredient.
Cocoa mass, powder and butter are different ingredients. Cocoa percentage, alkalisation, pressing, fat content and deodorisation must not be inferred from the word cocoa.
Pickle, papad and chutney require a complete controlled recipe, additive declaration, allergen review and supplier confirmation that no dairy, egg, fish, shellac or other animal-derived input or aid is used.
Vegetable identity, brine composition, drained weight, acidity/pH controls, heat treatment and packaging integrity define the program.
Botanical source, protein basis and method, process, GMO status where contracted, antinutritional controls, allergen declaration and functional performance belong in the specification.
Species/variety, single strength versus concentrate, thermal/aseptic process, added sweetener or preservative status, soluble-solids method and packaging must be explicit.
A food-use route requires applicable legal identity, hygienic processor evidence and intended-use approval. Feed or industrial material cannot be migrated by name alone.
Ground cocoa nib ingredient; no dairy, sugar or flavour is implied.
Contract parameters: Cocoa origin/lot, nib processing, fineness, cocoa butter content where contracted, moisture, acidity, flavour, contaminants and microbiology.
Pressed cocoa powder; natural versus alkalised and residual fat class must be declared.
Contract parameters: Natural/alkalised status, residual fat and method, pH/colour where contracted, fineness, moisture, flavour, heavy metals, residues and microbiology.
Cocoa fat ingredient, separated from cocoa powder and formulated chocolate.
Contract parameters: Pressing/extraction and deodorisation status, free fatty acids/peroxide and method, melting behaviour, colour/odour, contaminants, adulteration and packaging.
A composite formula; plant-sounding identity alone does not prove vegan status.
Contract parameters: Mango variety/maturity, recipe percentages, oil/brine/vinegar medium, salt/acidity, additives, allergens, heat process, net/drained weight and microbiology.
Pulse/cereal base and every seasoning, oil, processing aid and cross-contact risk must be declared.
Contract parameters: Pulse/cereal formula, spice and additive declaration, allergens, diameter/thickness, moisture, frying/roasting performance, foreign matter and microbiology.
Fruit-based condiment whose complete recipe and preservation system determine identity and vegan status.
Contract parameters: Mango content, recipe percentages, sweetener, acid, spices, additives, allergens, soluble solids/acidity methods, heat process, fill and microbiology.
Preserved green peppercorn program, distinct from dried black/white pepper and fresh capsicum.
Contract parameters: Piper nigrum identity, size, brine recipe, net/drained weight, salt, acidity/pH, defects, heat process, residues, microbiology and container integrity.
Concentrated soy protein ingredient; soy allergen and processing/formulation controls are mandatory.
Contract parameters: Protein basis and method, moisture, ash, dispersibility/solubility, particle size, flavour, GMO status where contracted, antinutritional controls, solvents, allergens and microbiology.
Mango pulp/puree identity requires variety, process and added-sweetener declaration; it is not concentrate by default.
Contract parameters: Variety, single strength, pulp/puree process, soluble solids and acidity method, colour/flavour, defects, additives/preservatives, thermal process, sterility and pack integrity.
Guava pulp/puree remains separate from mango and from juice concentrate.
Contract parameters: Cultivar/flesh colour, single strength, sieve/finisher, soluble solids and acidity method, seeds/grit, additives, thermal process, sterility and packaging.
Tomato puree must state concentration basis and must not silently become paste, ketchup or sauce.
Contract parameters: Tomato identity, concentration/soluble-solids method, colour, acidity/pH, viscosity method, defects, salt/additives, thermal process, sterility and packaging.
Concentrated juice ingredient; fruit source, concentration, clarification and reconstitution basis must be declared.
Contract parameters: Apple source, clear/cloudy status, concentration and method, acidity, colour/turbidity, aroma recovery, additives, authenticity, thermal process and microbiology.
Conditional food-use ingredient only. Feed-grade or industrial rice bran is not eligible for this route.
Contract parameters: Applicable food identity and intended use, rice source, extraction process and solvent residues, protein/fibre/fat basis, moisture, rancidity, contaminants, residues, microbiology and particle size.
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