Why Freeze Dried Fruit

Freeze-dried fruit is a type of fruit that has undergone a preservation process known as freeze-drying. This process involves freezing the fruit at extremely low temperatures and then removing the water content by subjecting it to a vacuum, a process called sublimation.

So, why Freeze Dried fruit?

  • Educated modern-day consumers are health-conscious, and this extends to their snacking habits as well.
  • They tend to seek snacks that are both delicious and nutricious, often opting for options that are low in calories, low in sugar, made of natural ingredients, and free from artificial additives.
  • Freeze Dried Fruit is 100% made of natural products, minimally processed and can be stored easily.

Here’s a simplified breakdown of the freeze-drying process:

  1. Freezing: The fruit is frozen to very low temperatures, typically below freezing.
  2. Vacuum: The frozen fruit is placed in a vacuum chamber where the pressure is reduced significantly. This low pressure allows the frozen water (ice) in the fruit to change directly from a solid to a gas without going through the liquid phase, thereby removing the moisture.
  3. Drying: As the ice in the fruit evaporates as water vapor, it leaves behind the dried fruit, maintaining its shape, color, flavor, and a large portion of its nutrients.

The resulting freeze-dried fruit retains much of its original taste, color, aroma, and nutritional value. It’s lightweight, has a crispy texture, and a longer shelf life compared to fresh fruit. Freeze-dried fruit is commonly used as a snack, in breakfast cereals, trail mixes, baking recipes, and in various food preparations where maintaining the fruit’s original characteristics is desired.