Dips & Meze·Classic Dips
Taramosalata
A Greek dip produced in short runs to a fixed recipe, with the fresh-versus-ambient decision taken against your route to market rather than the factory's convenience.
- Origin
- Greek producers working with local dairy, pulses and vegetables.
- Formats
- Retail cups 150 g to 250 g, foodservice tubs 1 to 5 kg, glass jars on ambient lines.
- Storage
- Chilled 0 to 4°C, 30 to 90 days. Ambient versions 12 to 18 months.
About Taramosalata
A Greek dip produced in short runs to a fixed recipe, with the fresh-versus-ambient decision taken against your route to market rather than the factory's convenience.
Flavour and character. Saline and creamy with a light citrus lift. Fresh preparation and cold blending, then chilled MAP filling or thermal treatment for ambient.
Who it suits. Chilled deli importers and Greek foodservice specialists. Chilled within Europe, ambient recipes for GCC, Asia and North America.
| Origin | Greek producers working with local dairy, pulses and vegetables. |
|---|---|
| Variety and composition | Fish-roe emulsion, available in white and traditional pink versions. |
| Flavour profile | Saline and creamy with a light citrus lift. |
| Production method | Fresh preparation and cold blending, then chilled MAP filling or thermal treatment for ambient. |
| Packaging | Retail cups 150 g to 250 g, foodservice tubs 1 to 5 kg, glass jars on ambient lines. |
| Certifications and documents | Allergen declaration for fish, IFS or BRCGS, plus catch documentation for the roe. |
| Storage and shelf life | Chilled 0 to 4°C, 30 to 90 days. Ambient versions 12 to 18 months. |
| Export markets | Chilled within Europe, ambient recipes for GCC, Asia and North America. |
| Private label | Private label with recipe tuning on salt, garlic and heat, plus cup and lid decoration. |
Recommended uses for Taramosalata
Chilled retail dip fixtures
Foodservice mezze plates and grazing boards
Sandwich, wrap and salad-bar spreads
Why buyers choose it. Recipe control and honest shelf-life validation, so the dip tastes the same in month one and month six. Private label with recipe tuning on salt, garlic and heat, plus cup and lid decoration.
Export capabilities
- Direct sourcing from Greek producers, no unnecessary intermediaries
- Groupage: multiple producers consolidated into one shipment and one invoice
- Full documentation: CoA, allergen, PDO/PGI, organic, health and origin certificates
- Incoterms flexibility: EXW, FCA, FOB or CIF at your preference
- Cold-chain and ambient logistics coordinated with vetted freight partners
- Active supply into the EU, UK, GCC, Japan and North America
Sourcing taramosalata from Greece?
Tell us your target market, packaging and volumes. We'll match you with the right Greek producer and coordinate samples, specs and shipment.
Further reading