Freeze Dried Green Peas

Peas convert their sugar to starch rapidly after harvest, so the interval between harvest and processing directly determines taste quality. On the freeze-dry line peas are blanched and then blast frozen within a short time.

The process preserves the spherical structure of the grain and its vivid green colour. While peas wrinkle and yellow in conventional drying, form and colour stay close to fresh in the freeze dried product. It rehydrates within a few minutes on contact with hot water.

Whole grain form is used in instant soups, ready meals, rice blends and camping/outdoor food applications; powder in plant protein supplements, infant food and sauce bases. The plant protein content of peas is a notable property in vegan formulations.

Chlorophyll is light sensitive; fading of the green colour may be observed during long display in transparent packaging.