New research has shown that freeze-dried produce can retain its goodness.
Leading food manufacturer Chaucer Foods, working with academics at Sheffield Hallam University's Centre for Food Innovation, studied the ways in which certain fruits and vegetables are affected by freeze-drying.
The team looked in particular at how the levels of vitamin C, antioxidants and phenolic contents were affected in strawberries, limes, oranges, blackcurrants, broccoli and red bell peppers.
They discovered that the freeze-drying process had very little effect on the nutritional value of these fruit and vegetables and when freeze-drying a whole strawberry, complete Vitamin C was maintained.
John Sorsby, head of the university’s food innovation team, said: “Utilising the university’s extensive food innovation and research expertise, we were able to support Chaucer in establishing the impact of freeze-drying on the nutritional profile of its products – an outcome that we hope will be of significant business benefit to the company.'
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