Overview
Mango is one of the trickiest fruits to dry: it browns quickly and loses aroma at high temperature. Freeze-drying solves both problems. Here is how our process preserves the tropical flavor, the vivid golden color and the tender crunch buyers expect.
From Orchard to Snack: How Freeze-Dried Mango Keeps Its Golden Color
From Orchard to Snack: How Freeze-Dried Mango Keeps Its Golden Color
Conventional hot-air drying darkens mango and drives off its volatile aroma. Freeze-drying takes a different route: the fruit is frozen, then the ice sublimates under vacuum at low temperature.
The result keeps the carotenoids responsible for the golden hue and the tropical esters responsible for the smell of a fresh mango.
Fruiturez sources Ataulfo and Kent mangoes at full maturity, so every slice delivers the same sweetness season after season.
From Orchard to Snack: How Freeze-Dried Mango Keeps Its Golden Color
From Orchard to Snack: How Freeze-Dried Mango Keeps Its Golden Color
Mango is one of the trickiest fruits to dry: it browns quickly and loses aroma at high temperature. Freeze-drying solves both problems. Here is how our process preserves the tropical flavor, the vivid golden color and the tender crunch buyers expect.
Mango is one of the trickiest fruits to dry: it browns quickly and loses aroma at high temperature. Freeze-drying solves both problems. Here is how our process preserves the tropical flavor, the vivid golden color and the tender crunch buyers expect.
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