Ingredient format
Freeze Dried
Frozen, then dried under vacuum: light, crisp, shelf-stable, and close to the fruit's original shape and color.
What it is
What Freeze Dried means
Freeze-dried product is frozen and then dried under a vacuum, so the ice turns straight to vapor without melting. Almost all of the water is removed while the fruit holds its frozen shape.
The result is very light and crisp, keeps much of the fruit's color and flavor, and rehydrates quickly when it meets liquid. It is shelf-stable at room temperature, but it readily picks up moisture from the air, so it needs to stay sealed until used.
Freeze-dried fruit is available whole, in pieces and as a powder.
It is generally more expensive than heat-dried fruit, because the process is slower and uses more energy.
How it compares
Freeze Dried versus similar formats
The formats buyers most often weigh it against, and what actually differs.
Freeze Dried vs.
Dehydrated
Dehydrated fruit is dried with heat, so it shrinks and becomes denser and chewier. Freeze-dried fruit keeps its shape and has a light, crisp texture, at a higher price.
Freeze Dried vs.
IQF
IQF fruit keeps all of its water and has to stay frozen. Freeze-dried fruit has almost none and is stored dry at room temperature.
Freeze Dried vs.
Dehydrofrozen
Dehydrofrozen product has only part of its water removed and is stored frozen. Freeze-dried product has almost all of it removed and is stored dry.
In manufacturing
What it's used for
Freeze-dried fruit is used where a light, crisp, dry fruit piece or powder is needed. Common uses include:
- Breakfast cereals and granola
- Snack bars, trail mixes and snacks
- Bakery and confectionery inclusions
- Powders for beverage and smoothie mixes
- Yogurt toppings and dry dessert mixes
What we supply
Freeze Dried ingredients
2 ingredients are currently listed as Freeze Dried. Cuts, pack sizes and specs are on each ingredient's page.
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