Blueberries
Vaccinium corymbosum · blueberries · myrtilles
Blueberries: what every chef needs to know
Blueberries contain anthocyanins — polyphenols responsible for the blue-purple colour. HACCP operational note: anthocyanins bind strongly to protein and fibre; blueberry stains on white table linen are difficult to remove and require immediate treatment (cold water, no hot water — heat fixes the stain permanently). Fresh blueberries keep for 7–14 days at 0–4°C; do not rinse before storage. Blueberries are among the low-pesticide-residue fruits when organically certified; conventionally grown blueberries appear on the EWG "Clean Fifteen" list. Wild bilberry (V. Yrtillus) has a more intense flavour and higher anthocyanin content than cultivated blueberries.
Blueberries: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Blueberries: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Blueberries: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Spoel directly for use and pat dry; use as garnish on cheesecake, pannacotta of ontbijtschotels; anthocyanen can uitlopen on white cream at longer contacttijd
sugar + blauwe bessen + lemon juice soft sudderen; anthocyanen give intense paarse colour to compote; not too long boil to colour to preserve
Bestuif blauwe bessen with flour for the mix: This prevents That ze zakken in the batter; use bevroren bessen directly from vriezer for gelijkmatige verdeling
Blauwe bessen + sugar + water boil, strain, cool down; intense paarse siroop for drankjes and dressings; shelf-stable 2 weeks in the koeling
Blueberries: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Blueberries: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Domestic cultivation: June to September. Out of season, imported from Spain, Poland or Peru. Wild bilberry (V. myrtillus): shorter season August to September, more intense flavour.
Blueberries: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Blueberries
How do I remove anthocyanin stains from linen?
Use cold water immediately: rinse the stain as quickly as possible under cold running water. Never use hot water — heat permanently fixes the anthocyanin pigment. Enzymatic detergent or an oxalic acid solution works well on fresh stains. Send heavily stained linen directly to the laundry.
What is the difference between a blueberry and a bilberry?
Cultivated blueberry (V. corymbosum): large, mild in flavour, light blue on the outside, white flesh inside. Wild bilberry (V. myrtillus): small, more intense flavour, dark blue to purple flesh throughout due to higher anthocyanin concentration. For more intense flavour and colour in preparations, wild bilberry is superior.
When should I rinse blueberries?
Always just before use, never in advance. Moisture on the skin greatly accelerates mould growth. Store at 0–4°C dry in the original packaging or a dry container. Rinsed fruit keeps for a maximum of 4 hours outside refrigeration.
At what temperature should you store Blueberries?
Store Blueberries at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Blueberries professionally?
The primary professional technique for Blueberries is raw garnish at kamertemperatuur for 2 min. Always verify core temperature with a calibrated probe thermometer.
Does Blueberries contain allergens?
Blueberries is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Blueberries
Professional substitutes for blueberries in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Intensere, diepere bessenkleur. excellent for coulis, gelei and cassis-preparations.
Zuurder profile. Vergelijkbaar for fruitsauzen and patisserie-decoraties.
Zoetere, rijpere flavour. short seizoensoptie (jun-jul) as premium alternatief.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
