UNSPSC 50625106: Non GMO creaming onion purees

The variety of Non GMO onions known as Non GMO creaming onions. This means that they are produced without the use of methods that genetically modify organisms by means that are not possible under natural conditions. Such methods include cell fusion, microencapsulation and macro-encapsulation, and recombinant DNA technology (including gene deletion, gene doubling, introducing a foreign gene, and changing the positions of genes when achieved by recombinant DNA technology).

Traditional methods of breeding, conjugation, fermentation, hybridization, in vitro fertilization, or tissue culture are considered to be non-GMO.

UNSPSC 50625106 Non GMO creaming onion purees, a Commodity code, sees limited recent activity in state and local procurement. The sources reveal one matching opportunity: Illinois Veterans Home in Quincy issued an RFQ for weekly food orders covering March–June 2026, with items due February 24, 2026, that encompassed diverse food products under brand-specific or equivalent terms. Beyond this single tangential reference, the recent opportunities block shows no direct solicitations for creaming onion purees or functionally equivalent onion products. State and local governments buying under this code procure specialized processed vegetable ingredients for institutional food service operations, including state veterans homes, corrections facilities, health and human services agencies, and school nutrition programs, but onion purees appear rarely or not at all as distinct line items in the dozens of recent school nutrition, corrections, and HHS facility food procurement records captured.

The issuing bodies soliciting food products in the broader category—state departments of corrections and health and human services, county and city school districts, and state veterans facilities—span Illinois, Texas, Georgia, Oregon, and Missouri, with particularly high volume from school nutrition programs in Georgia and Missouri. The geographic mix is dispersed across multiple states with no concentration in onion-puree-specific opportunities. Given the absence of recent direct solicitations for non-GMO creaming onion purees and the code's minimal representation in the opportunity set, business development professionals should treat this code as a watch category rather than an active pursuit focus, monitoring for opportunities where specialty vegetable purees or organic ingredient specifications may emerge in institutional food service RFPs.