Freeze Dried Brussels Sprouts

Brussels sprouts are difficult to dry because of their tightly layered leaf structure; removing the moisture from the inner layers requires a gradual sublimation profile. When processed correctly the product keeps its integrity and leaf layers.

A member of the brassica family, this vegetable is rich in vitamin C and fibre. Freeze-drying preserves the nutritional profile and the vivid green colour. When rehydrated it gives a texture close to fresh; the hardening seen in conventional drying does not occur.

Whole form is used in ready meals, garnish, outdoor food and healthy snack applications. It is a product with high recognition on international markets, particularly in Northern Europe and North America.

Its characteristic odour from sulphur compounds is retained in the product; barrier film is recommended to prevent odour transfer in the pack.