Freeze-dried Fruit

Freeze-dried fruit is fruit that has had most of its water removed through a process called lyophilization. This method involves freezing the fruit and then exposing it to a vacuum, which allows the frozen water to turn directly into vapor. This preserves the fruit's shape, color, and nutrients.

Manufacturers use freeze-dried fruit to add natural fruit flavor, color, and texture to foods without adding moisture. It is commonly found in breakfast cereals, snack bars, baked goods, and as a topping for yogurt and ice cream. Its light weight and long shelf life make it ideal for processed foods.

Freeze-dried fruit is generally considered safe and is a source of dietary fiber and vitamins. The FDA does not have specific regulations for freeze-dried fruit as a distinct category, but it falls under general food safety guidelines. The process retains most of the fruit's nutritional value, and it is not associated with major health controversies at typical consumption levels. JECFA and EFSA have not specifically evaluated freeze-dried fruit as a distinct additive.