6 good reasons why WE chose freeze-drying

Fruit is a fundamental food for our health, thanks to its contribution of vitamins, minerals, antioxidants and fibres. However, fresh fruit has a limited shelf life and requires special storage conditions, which can affect the costs and quality of the product.

For this reason, many companies rely on processing methods that allow them to extend the life of the product, reduce waste and offer the consumer a practical and tasty food. Among these methods, the most common is hot drying, which consists of removing water from the fruit by exposure to heat.

In this process, however, fruit tends to lose a significant part of its nutrients, in particular heat-labile vitamins, such as vitamin C, and phenolic compounds, which have antioxidant properties. This happens because heat alters the chemical This happens because heat alters the chemical structure of these substances, reducing their availability. Furthermore, heat-dried fruit has a harder and rubberier consistency, which can be unpleasant to the palate, and a dark and opaque colour, which diminishes its visual appeal.

That’s why Amelì chose cold drying or freeze-drying.

Advantages of freeze-dried products

1. the nutritional properties and organoleptic characteristics of the fruit are preserved. The content of proteins, vitamins, minerals and lipids remains virtually unchanged. This means good digestibility of the product.
2. by eliminating water, we guarantee a remarkable bacteriostaticity , that is, the ability to block the growth or reproduction of bacteria.
3. thanks to the action of cold and vacuum, we can say goodbye to any type of additive.
4. rehydration is easy thanks to the microporous structure of the product.
5. once packaged in air- and moisture-impermeable packaging and protected from light, freeze-dried products are stored for an indefinite time and without any need to maintain the cold chain.
6. given that the weight and size of the packages are extremely small, storage and transport is much easier.