Preservation of High-Water-Content Fruit
- Friday, 01 February 2013
As fresh produce undergoes a number of processes from point of harvest to final products like yogurt, ice cream, pasta sauces, and frozen meals, its natural characteristics are altered. To ensure a fresh taste and texture, a company seeks technology, ingredients, or processes that preserve the natural characteristics of fruit or vegetables throughout processing. Solutions that enable frozen fruit or vegetables to have soft, fresh-like texture, appearance, color, and flavor characteristics are of high interest. Potential options include alternative freezing processes, partial dehydration/drying, water content modifiers, and ingredients or coatings to encapsulate structure.