The shape is the specification.
Slices for visible identity, cubes for inclusions, granules and powders for dosing — each format is cut, dried and calibrated for the job it does in your line.
Slices
Flat cut pieces used where visible product identity matters.
Wedges
Segment-style pieces for selected fruits and vegetables.
Julienne
Strip cuts for blends, garnish and visual identity.
Cubes
Cut pieces for selected fruits and vegetables where shape stability is feasible.
Flakes
Thin irregular pieces for blends, soups and sauces.
Granules
Coarse-milled particles for seasoning, soups, sauces and dry blends.
Powder
Fine-milled ingredients for color, flavor and formulation use where tested.
Rings / short cuts
Ring or short-cut formats for products such as green onion in noodle applications.
Pieces
Irregular product pieces where a precise geometric cut is not required.
Product–format matrix
Generated from our structured product registry — no format is listed that the raw material cannot physically produce.
| Product | Slices | Julienne | Cubes | Flakes | Granules | Powder | Rings / short cuts | Pieces |
|---|---|---|---|---|---|---|---|---|
| Apple | ◆ | — | ◆Flesh only | — | ◆ | ◆ | — | — |
| Strawberry | ◆ | — | — | — | — | ◆ | — | ◆ |
| Carrot | — | ◆Flesh only | ◆Flesh only | ◆Flesh only | ◆Flesh only | ◆Flesh only | — | — |
| Tomato | — | — | — | — | ◆Flesh only | ◆Flesh only | — | ◆Flesh only |
| Green onion | — | — | — | ◆ | — | — | ◆ | ◆ |
| Orange peel | — | ◆Peel only | ◆Peel only | — | ◆Peel only | ◆Peel only | — | — |
| Orange slices | ◆ | — | — | — | — | — | — | ◆ |
| Mango | — | — | — | — | — | — | — | — |
| Pear | ◆ | — | — | — | — | — | — | — |
| Pineapple | ◆ | — | — | — | — | — | — | — |
| Kiwi | ◆ | — | — | — | — | — | — | — |
| Mandarin | ◆ | — | — | — | — | ◆ | — | — |
| Pomegranate | — | — | — | — | — | ◆ | — | ◆ |
| Banana | ◆ | — | — | — | — | ◆ | — | — |
| Watermelon | ◆ | — | — | — | — | — | — | — |
| Melon | ◆ | — | — | — | — | — | — | — |
| Broccoli | — | — | — | — | — | ◆Flesh only | — | ◆Flesh only |
| Cauliflower | — | — | — | — | — | ◆Flesh only | — | ◆Flesh only |
| Red Beetroot | — | — | — | — | — | ◆Flesh only | — | — |
| Black Carrot | — | — | — | — | — | ◆Flesh only | — | — |
| Celery | — | — | — | — | — | ◆Flesh only | — | — |
| Spinach | — | — | — | — | — | ◆ | — | — |
| Mint | — | — | — | — | — | ◆ | — | — |
| Parsley | — | — | — | — | — | ◆ | — | — |
Two ways to start.
Evaluate the product in your lab, or price a full programme — both start with one form and end with a technical reply, not a marketing sequence.