Description
Strawberries (Fragaria x ananassa) processed by lyophilization to remove approximately 98 percent of moisture while preserving the original color, flavor, nutritional profile, and cellular structure of the fresh fruit.
Bright red porous lightweight pieces with crisp texture and intense strawberry aroma. Rehydrates rapidly in liquid and reconstitutes to near-original size and texture.
We supply food-grade Freeze-Dried Strawberry from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market formats include whole berries, halved berries, sliced rings, 6 to 10 mm diced cubes, and powder ground from broken pieces. Sugar-infused and unsweetened grades are available.
Bulk and reduced-MOQ shipments. Batch-level COA covering moisture, color value, vitamin C retention, and microbiology.
Introduction
Freeze-drying, or lyophilization, was developed during World War II for preservation of blood plasma and antibiotics. Industrial application to food began in the 1960s with instant coffee and expanded into fruits, vegetables, and ready meals.
The process freezes the fruit, then removes ice through sublimation under vacuum, bypassing the liquid phase entirely. This preserves heat-sensitive nutrients, volatile aromatics, and cellular structure far better than hot-air drying, with the trade-off of higher production cost.
Strawberries are particularly well-suited to freeze-drying because their high water content and delicate flavor profile would be destroyed by conventional drying methods. The lyophilized product retains essentially full vitamin C content and a true-to-fresh flavor impact.
The porous structure of freeze-dried strawberries makes them crisp and crunchy in dry applications and rapidly rehydrating in wet ones, supporting use across confectionery, bakery, and beverage formats with minimal preparation.
Where it is used
- Breakfast cereal inclusions and granola toppings
- Chocolate confectionery, bars, and coated snacks
- Yogurt toppings and dairy dessert inclusions
- Smoothie and protein shake powder formulations
- Bakery inclusions in cookies, muffins, and pastries
- Trail mix and snack blend ingredients
- Tea blends and infusion ingredients
- Baby food and toddler snack formulations
Technical data
| Item | Specification |
|---|---|
| Appearance | Bright red porous pieces |
| Moisture | ≤ 4.0% |
| Sugar (added) | 0% or per customer specification |
| Vitamin C retention | ≥ 90% of fresh |
| 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, sliced, or diced per customer specification |
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