ABOUT FROOD
At Frood, we are passionate about bringing you the pure, natural goodness of fruit in a convenient and delicious form. Our journey began with a simple idea: to make healthy snacking easy and accessible for everyone. From this vision, Frood was born – a brand dedicated to crafting 100% pure fruit bars that are as nutritious as they are tasty
We dream to revolutionize the way people snack by providing wholesome, nutrient-rich fruit bars that fit seamlessly into your busy lifestyle. We believe that everyone deserves to enjoy the benefits of fresh fruit, no matter where they are or how hectic their schedule may be.
Why Freeze-Dried Fruits are better than other Fruit Bars
Freeze-drying is generally superior to other drying methods in terms of nutrient preservation, texture, color retention, antioxidant activity, and shelf life. While it may be more expensive and time-consuming, the benefits in preserving the quality and nutritional value of fruits make it a preferred method for drying high-value fruits.
Freeze Dried Fruit Bars
Nutrient Retention
Freeze-drying is known for preserving most of the nutrients in fruits due to the low-temperature process. This method helps retain vitamins, minerals, and antioxidants that are often lost in other drying methods.
The below study found that freeze-dried fruits retain higher levels of antioxidants compared to air-dried or sun-dried fruits.
Antioxidant Activity
Freeze-drying retains a higher level of antioxidant activity due to the minimal processing impact on sensitive compounds. Freeze-dried fruits show significantly higher antioxidant activities compared to their air-dried counterparts.
Shelf Life & Storage
Freeze-dried products have a lower water activity, which enhances their shelf stability.
Color & Appearance
Freeze-dried products better preserve the natural color and appearance of fruits. As the low-temperature process minimizes pigment degradation, maintaining vibrant colors.
Other Fruit Bars
Other drying methods involve higher temperatures which can lead to significant nutrient loss.
Especially heat sensitive nutrients such as Vitamin C, antioxidents and certain polyphenols get degraded in the drying process.
Antioxidant activity is often reduced due to the higher drying temperatures and prolonged exposure to air and light.
The below study shows that air-dried berries have lower levels of antioxidants compared to freeze-dried ones.
Fruits dried by air or sun can have a higher moisture content, leading to a shorter shelf life and higher susceptibility to spoilage.
Higher temperatures used in other drying mehtods can cause browning and color loss due to Maillard reactions and oxidative degradation. Hence, sun-drying and air-drying often result in duller, less visually appealing fruits.