Potato: binding
Cooked potatoes contain starch that holds mixes together. That is why they are the basis of many patties and burgers and the main ingredient in potato salad.
Carrot: colour and sweetness
Carrots bring an orange colour and a mild sweetness. They can be used grated raw, cooked or puréed and are a fixed part of frozen blends.
Beetroot: strong red
Beetroot colours burgers, salads and spreads a natural red. In production it also stains water and machines, which has to be considered in the sequence of products.
Celeriac: seasoning
Celeriac adds seasoning to soups, blends and salads. Sliced, it is also offered as a vegetarian schnitzel.
Pumpkin: creamy texture
Cooked pumpkin becomes creamy and suits purée, soups and spreads. As a seasonal vegetable it is often processed and preserved at harvest time.
Several raw materials on one line
Most manufacturers work with several vegetables. A line that can process all five is better utilised and less dependent on individual harvests.
