Herbafrost extends assortment of organic herbs

Herbafrost is specialised in processing conventional and organic herbs, and supplies them frozen to…

Herbafrost is specialised in processing conventional and organic herbs, and supplies them frozen to processors, catering and final users. The company was founded in 2000 and soon became an established value - first on the home market, and later in Europe and beyond. Besides the main location in Hulshout, Belgium, there is also a location in Vladslo (Diksmuide). The products are primarily exported. "Around 80% of the products are intended for export," says sales and purchasing assistant Suzy Aerts. "Our main buyers are in Europe: Germany, France, UK, Scandinavia, Holland, but we also have customers outside of Europe: Australia, USA, Israel."

Increasing demand for organic

This year Herbafrost was once again present at the food fair Biofach in Nürnberg in February. "We have had an increasing demand for organic herbs over the last few years. During the fair we presented our wide range of frozen organic herbs. It became clear that organic herbs are on the increase. To meet the increasing demands from their customers, Herbafrost has extended its assortment this year with organic sorrel. Sorrel is mainly used in the kitchen for salads, soups, sauces and purées. In short, a product with many possibilities."

Largely from own growers

"Nowadays Herbafrost produces around 7,000 tonnes of herbs. The herbs mainly come from our own growers, with the exception of a few products which we buy, such as garlic, shallot, onion, lemongrass, wild garlic, rosemary and spring onion. As our herbs are available throughout the year, there isn't really any difference between summer and winter in our sales. Our top 5 are parsley, basil, chive, dill and garlic. At the moment there is demand for more exotic products, like lemongrass. The herb mixes are also popular, such as salad mix, provincial mix and persillade."


Fresher than fresh

"Our cultivation fields are close to our two production sites. In 3 hours maximum after the harvest our herbs are in the freezer, so 'fresher' than fresh herbs in the supermarket. Frozen herbs are very close to fresh herbs in colour, aroma, texture and flavour, - compared to dried herbs - but with the security of a safe food product. Chemical and organic tests are carried out regularly. Frozen herbs are ready to use: washed, cut and without stalks, so no work and no waste. They are also available all year round," concludes Suzy.