Freeze Dried Raspberry

Raspberry is one of the hardest fruits to dry because of its hollow structure and thin walls. Conventional methods make the fruit shrink and collapse. In freeze-drying the water passes directly from solid to vapour, so the fruit does not cave in — the structure of small drupelets and the cavity inside are preserved.

The product carries the deep red of fresh raspberry and its characteristic sharp-sweet balance. It is rich in anthocyanins; as these compounds are heat sensitive, low-temperature processing is decisive for colour stability. The texture is extremely light and crisp.

Whole form is preferred in chocolate coating, premium granola and gift snack sets thanks to its strong visual impact. Powder serves both as flavour and colour in confectionery, ice cream and beverage applications with its natural acidity.

Because of its fragile structure, mechanical load should be avoided during handling and dosing; volumetric dosing is recommended to limit fines generation.