Freeze Dried Kiwi

Kiwi's most recognisable feature is the radial seed pattern on its cut surface. This pattern can only be preserved if the fruit is dried without structural collapse; in hot-air drying the slice shrinks and the pattern is lost. Freeze-drying leaves both the pattern and the green colour intact.

Kiwi is known for its high vitamin C content, and this vitamin is extremely heat sensitive. Low-temperature processing is decisive for preserving the nutritional profile. The taste profile is distinctly tart-sweet; because of the actinidin enzyme it breaks down milk proteins when fresh, but this effect is largely reduced in the dried form.

Sliced form is used in snacking, hospitality and beverage garnish thanks to its visual impact; diced form in blends and breakfast applications; powder in smoothies, beverages and supplement formulations.

The green colour is light sensitive; fading may be observed during long display in transparent packaging.