Description
Blackberries (Rubus fruticosus) processed by lyophilization to preserve the deep purple-black color, intense flavor, and cellular structure of the fresh fruit.
Deep purple-black porous whole berries with crisp texture and pronounced blackberry aroma. Anthocyanin pigments deliver one of the deepest natural color profiles in the fruit category.
We supply food-grade Freeze-Dried Blackberry from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market formats include whole berries, broken pieces, and powder. Unsweetened and sugar-infused grades are available.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, color value, anthocyanin content, and microbiology.
Introduction
Blackberries deliver among the highest anthocyanin and total polyphenol levels of any common fruit, supporting strong positioning in functional food and antioxidant-claim applications.
Like raspberries, fresh blackberries are extremely perishable, and lyophilization enables long shelf-stable storage and global supply chain reach without compromising color or flavor.
The deep color of freeze-dried blackberry powder is increasingly used as a natural colorant in bakery, confectionery, and dairy applications seeking clean-label alternatives to synthetic purple and deep-blue dyes.
The flavor of freeze-dried blackberry intensifies relative to fresh weight by approximately 8 to 10 times due to moisture removal, allowing low inclusion levels to deliver strong impact in finished products.
Where it is used
- Premium chocolate confectionery and bars
- Breakfast cereal inclusions and granola toppings
- Bakery inclusions in muffins, scones, and pastries
- Yogurt and dairy dessert toppings
- Smoothie and protein shake powder formulations
- Tea blends and infusion ingredients
- Functional food applications targeting antioxidant claims
- Ice cream and frozen dessert inclusions
Technical data
| Item | Specification |
|---|---|
| Appearance | Deep purple-black porous whole berries |
| Moisture | ≤ 4.0% |
| Anthocyanin content | ≥ 0.4% |
| Sugar (added) | 0% or per customer specification |
| Bulk density | 0.15 to 0.30 g/cm³ |
| Total plate count | ≤ 10,000 cfu/g |
| Yeast and mold | ≤ 100 cfu/g |
| Salmonella | Negative in 25g |
| Format | Whole, broken, or powder per customer specification |
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