Freeze Dried Plum

Plum carries dense anthocyanins in its skin and high sugar and organic acids in its flesh. This composition provides a distinct taste character after processing. The product is pitted and processed in sliced and diced forms.

Freeze-drying preserves the skin colour and the sweet-tart balance of plum. The caramelised taste and darkening that occur in hot-air drying do not appear with this method; the product offers a profile much closer to the fresh fruit.

Sliced and diced forms are used in breakfast blends, bakery and snacking; powder in natural sweetening, fibre enrichment and colour applications. Plum's natural fibre content is a notable property in functional product development.

Because of the high sugar and acid content the product tends to pick up moisture; packaging at low relative humidity is decisive for shelf life.