Freeze Dried Blackberry

Blackberry has a drupelet structure similar to raspberry but is a denser and juicier fruit. This structure increases the risk of collapse during drying. It is processed with controlled blast freezing and gradual sublimation to keep the berries intact.

The deep purple-black colour comes from a high anthocyanin content. Because it is processed at low temperature the pigment structure is not degraded and the colour creates a strong visual effect in applications. The taste profile carries blackberry's characteristic earthy-sweet balance.

Whole form is used in premium muesli, breakfast and snack mixes; powder in functional beverages, smoothies and supplement formulations. The powder has high colouring strength and gives a visible result at low dosage.

As the product is hygroscopic, the relative humidity of the production area must be controlled and packaging carried out under low-humidity conditions.