Freeze-dried fruit does retain its goodness

10th September 2013

Study by Sheffield Hallam University reveals that freeze-dried fruit does retain its goodness A leading food manufacturer has been working with academics at Sheffield Hallam University to find out if fruit retains its nutritional goodness after being freeze-dried.

Chaucer Foods, which supplies freeze-dried fruit, vegetables, cheese and yoghurt, to shops all over the world worked in partnership with the university's Centre for Food Innovation to see how 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 a strawberry, a lime, an orange, a blackcurrant, broccoli and a red bell pepper. They discovered that the freeze drying process has 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. Any project that delivers a positive outcome for the client is extremely rewarding for all concerned, and we have a long standing relationship with many of our clients, who value our achievement record. To see what Sheffield Hallam University could do for your business, whatever sector or challenge facing you, contact the Business Gateway team on 0114 225 5000 or business@shu.ac.uk  

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