Freeze Dried Strawberry

Strawberry is one of the fruits where freeze-drying makes the greatest difference. Because of its high water content and delicate cell structure, hot-air drying leaves it dull, aromatically flat and leathery. In freeze-drying the product is first blast frozen at −40°C, then the ice is converted directly into vapour under vacuum. As the fruit never returns to liquid water, the cell walls stay intact.

The result carries the bright red and the characteristic aroma of fresh strawberry. The texture is porous and brittle, dissolving instantly in the mouth. Although it loses roughly ninety percent of its weight, it keeps its volume — which makes it a visually dominant component in breakfast cereals, granola and chocolate applications.

Whole form is used in bakery and premium snack mixes, sliced form in cereal and muesli lines, diced form in bars and milk-powder based blends. Powder stands out as a natural colouring and flavouring agent, bringing real fruit colour and taste to yoghurt, ice cream, beverage powders and confectionery without any additive.

Because the moisture content is very low the product is hygroscopic; after opening it must be protected from humidity and kept in moisture-barrier packaging in a dry environment.