What bulk garlic formats can PFVN, Inc. supply?

PFVN, Inc. supplies bulk garlic ingredients in frozen formats, garlic paste, and garlic powder through a network of leading processors. Conventional and organic options may be available depending on program.

How do I choose between garlic paste and garlic powder?

Choose paste when you want a wet, ready-to-use ingredient for sauces, marinades, and prepared foods. Choose powder when you need dry handling, long shelf life, and easy dosing in seasonings, dry blends, snacks, and bakery mixes.

What should I include in a garlic RFQ?

Include format (frozen/paste/powder), target flavor intensity, texture or viscosity (for paste), moisture and granulation (for powder), microbiology limits, packaging (drums/totes/cases), volume, destination, timeline, and any required certifications (e.g., USDA Organic or Kosher).

All Garlic formats in one page

Garlic: Bulk Ingredients

We supply bulk Garlic ingredients for food and beverage manufacturing through a network of leading processors. This page covers every available format for Garlic — Frozen, Paste, Powder — with buyer-friendly guidance on specs, applications, and packaging.

Available formats

Frozen, Paste, Powder

Programs

Conventional & Organic options*

Use cases

Culinary • Sauces • Snacks • Prepared foods

*Availability depends on the specific item, crop year, origin, and processor program.

Buyer tip: Garlic is typically specified by flavor strength and (for paste) texture/viscosity, and (for powder) granulation and moisture.

Garlic bulk ingredients: frozen, paste, powder formats

Garlic product overview

Garlic ingredients are widely used to deliver savory aroma and flavor across sauces, marinades, prepared foods, snack seasonings, and dry mixes. Paste is commonly chosen for wet processing and rapid dispersion, while powder is preferred for dry handling and easy dosing. Frozen programs support fresh-like profiles and year-round access where cold chain is feasible.

Common buying goals

Consistent garlic impact across lots
Process efficiency (paste for wet systems; powder for dry)
Controlled texture / granulation
Reliable micro and traceability documentation

Fast RFQ checklist

Format(s): frozen / paste / powder
Preferred intensity (mild/standard/strong) or benchmark sample
Texture spec (paste) or granulation/mesh size (powder)
Micro limits + intended use
Packaging + destination + timeline

Tip: If your product is heat-processed, share time/temperature—garlic impact can shift with heat load and hold time.

Available formats

Frozen

Frozen garlic ingredients support fresh-like sensory profiles and year-round supply (requires cold chain). Forms vary by program (IQF, blocks, puree-frozen, chopped/minced).

What buyers specify

Form (IQF / blocks / puree-frozen / chopped-minced — program dependent)
Frozen chain requirements
Micro specs and lot traceability
Packaging and pallet configuration

Typical applications

Sauces and prepared foods
Marinades and dressings
Low-heat processes to retain aroma
Foodservice and industrial kitchens

Paste

A thick, ready-to-use ingredient designed for wet systems—commonly selected for strong garlic impact, rapid dispersion, and batch-to-batch consistency.

What buyers specify

Texture (smooth vs. coarse) and viscosity
Salted vs. unsalted (if applicable)
Solids target (as applicable)
Acidity/pH and micro limits
Packaging and handling requirements

Typical applications

Sauces, marinades, dressings
Ready meals and savory bases
Protein seasoning (meat, poultry, seafood, plant-based)
Foodservice prep systems

Tip: For paste, specify whether you need a smooth puree-like texture or a coarse/minced profile for visible particulates.

Powder

Dehydrated garlic ingredient used when you need low water activity, dry handling, and long shelf life. Commonly specified by granulation/mesh size and moisture.

What buyers specify

Granulation / mesh size (fine vs. coarse)
Moisture and flow properties
Flavor intensity / color
Micro limits (incl. Salmonella where applicable)
Packaging and shelf-life targets

Typical applications

Seasoning blends and snacks
Dry mixes, soups, sauces
Instant noodles and coatings
Rubs and spice blends
Bakery savory systems

Typical specifications (what to ask for)

Specs vary by format and program; this checklist helps your team align quickly.

Parameter	How it’s typically specified
Flavor strength	Benchmark sample or target intensity (mild/standard/strong)
Texture / particle size	Paste: smooth/coarse & viscosity; Powder: granulation/mesh size
Moisture	Powder moisture target; paste/frozen as applicable
Microbiology	Limits per program and intended use
Certifications	USDA Organic / Kosher / others upon request (where available)
Packaging	Paste/frozen: drums/totes; powder: lined cases/bags (program dependent)
Storage	Ambient (powder), chilled/ambient (paste program dependent), frozen (frozen)

Tip: If you’re replacing fresh garlic, share your current dosage and process conditions—heat load can change perceived garlic impact.

Applications

Common application paths for garlic ingredients include:

Culinary: sauces, marinades, dressings, savory bases
Prepared foods: ready meals, soups, broths, refrigerated meals
Snacks: seasoning blends, coatings, extruded snacks
Bakery: savory fillings, toppings, mixes
Protein systems: meat, poultry, seafood, plant-based

Tip: Tell us your end product and whether you need a “fresh-like” aroma (often frozen/paste) or dry dosing efficiency (powder).

Packaging & storage guidance

Packaging: Paste and frozen programs commonly ship in drums or totes; powder ships in lined cases or bags. Frozen programs require frozen-capable packaging and palletization.

Storage: Powder is typically ambient. Paste may be ambient or chilled depending on program. Frozen formats require cold chain.

Documentation: COA and supporting quality documents are typically available. If you need USDA Organic, Kosher, allergen statements, or additional testing, mention it in your inquiry.

Traceability: Industrial programs often include lot IDs and origin information; requirements vary by supplier.

Related products

If you’re building blends or multi-fruit / vegetable programs, these are commonly sourced alongside Garlic:

Eggplant Onion Tomato Lemon