Freeze Dried Broccoli

Broccoli is rich in heat-sensitive components such as glucosinolates and vitamin C. A significant part of these is lost in boiling and conventional drying. Because freeze-drying works at low temperature it offers a clear advantage in preserving the nutritional profile.

The floret form is obtained by drying broccoli without disturbing its branched structure. Thanks to the porous structure the product rehydrates rapidly in hot water and gives a texture close to fresh. The colour stays vivid green.

Floret form is used in instant soups, ready meals, outdoor food and garnish applications; powder in green blend powders, food supplements, sauce and soup bases. Broccoli powder is a heavily demanded ingredient in the functional food category.

Broccoli's characteristic odour comes from sulphur compounds and is retained in the product; dosage should be determined carefully so that it does not dominate the formulation.