Raw materials
Vegetables for veggie production
Potatoes, carrots, beetroot, celeriac and pumpkin are the basis of many veggie products. Each raw material has its own properties and places its own demands on the line.
What each raw material brings
Carrots
Carrots bring colour and a natural sweetness to veggie burgers, vegetable blends, salads and purées. Their elongated shape determines how they are peeled.
Carrots for veggie productsBeetroot
Beetroot gives veggie burgers, salads and spreads their strong colour. The pigment that makes this possible calls for special attention in production.
Beetroot for veggie productsCeleriac
Celeriac adds savoury depth to soups and blends and is offered as a salad or, in slices, as celeriac schnitzel. The irregular tuber is one of the most demanding raw materials to peel.
Celeriac for veggie productsPumpkin
Pumpkin is harvested within a few weeks yet is in demand all year in veggie products: as purée, in soups, in burger mixes and as frozen cubes.
Pumpkin for veggie productsPotatoes
Potatoes are the basis of many veggie products: they bind burger mixes, are the main ingredient in potato salad and go to commercial kitchens peeled and pre-cooked.
Potatoes for veggie productsGuides on raw materials
Which vegetable for which veggie product?
Potato, carrot, beetroot, celeriac, pumpkin: the properties the main vegetables bring to veggie burgers, salads, purées and frozen blends.
Read articleUsing seasonal vegetables year-round for veggie products
Pumpkin, beetroot and celeriac have harvest peaks, but veggie products sell all year. How manufacturers plan seasonal vegetables and make them last.
Read articleContact our sales team
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