Dips y meze

Dips & Meze from theGreex is supplied across the full commercial spectrum, from supermarket retail to foodservice and industrial use.

Are Greek dips supplied fresh (chilled) or shelf-stable (ambient)?

The classic recipes (tzatziki, taramosalata, tyrokafteri, melitzanosalata) are chilled fresh products at 0–4°C with 30–60 days shelf life. Ambient shelf-stable retort versions are available for long-haul markets, and HPP (high-pressure processing) is offered on selected lines for a clean-label 45–75 day chilled shelf.

What retail cup sizes do you supply for tzatziki and dips?

Standard retail cups are 200 g, 250 g and 400 g in polypropylene with peelable film and snap-on lid, plus 150 g single-serve for foodservice and grab-and-go. Family packs run 500 g and 1 kg. IML and wrap-around labelling are both possible.

Do you offer foodservice pails for kitchens and mezze bars?

Yes. HDPE pails of 2 kg, 3 kg and 5 kg with tamper-evident lids are standard for hotels, caterers, gyros houses and mezze bars. Larger 10 kg pails and 20 kg vacuum bags are produced for central kitchens and airline catering on a scheduled basis.

How do you preserve traditional Greek dips without artificial preservatives?

Shelf life comes from low pH (below 4.6), controlled salt, refrigeration and, where used, HPP or a light pasteurisation step for oil-based dips. Classic tzatziki uses fresh strained yoghurt and vinegar; taramosalata relies on natural acidity and cold chain. Sorbates are avoided in the premium recipe tier.

Which allergens are typical in the dips range?

Tzatziki and cheese dips (tyrokafteri, htipiti, feta and roasted pepper) contain milk. Taramosalata contains fish (cured cod or carp roe) and, in some recipes, egg. Hummus lines are vegan and free of the top allergens except sesame. Every SKU carries an allergen matrix compatible with FSA and FDA disclosure rules.

Can dip recipes be reformulated to lower salt or fat for a specific market?

Yes. Salt can be reduced 15–25% before texture and flavour are visibly affected. Reduced-fat tzatziki uses 2% or 5% strained yoghurt and adjusted seasoning. Vegan tyrokafteri and taramosalata alternatives are also possible for plant-based ranges. Reformulation lead time is typically 6–8 weeks including sensory panels.

How do you manage cold-chain risk on sea freight for chilled dips?

Reefer at +2°C with dual data-loggers, sealed at loading and reviewed at destination. Sailings are booked so total transit plus in-market handling still leaves at least 65% of shelf life. For markets beyond four weeks of transit we recommend HPP or ambient retort variants rather than fresh chilled.

Are your hummus lines authentically Greek or standard Mediterranean recipes?

Our hummus range is produced in Greece to a Mediterranean specification, using Greek EVOO and tahini, alongside classic Levantine base ratios. Beetroot and red-pepper variants are recipes developed with Greek producers for retail differentiation, not repackaged imports.

Do you supply mezze platters or pre-portioned assortments?

Yes. Multi-cup platters (typically 3×80 g or 4×60 g) are produced for supermarket chilled aisles, and pre-portioned single-serve cups for airline and hospitality catering. Assortments are customised to your channel and packaging brief.