As you may know here at Chaucer foods we manufacture for range of different markets including the freeze drying of fruits and vegetables.
We worked along side researchers at Sheffield Hallam university’s centre for Food Innovation to study the ways in which different fruits and vegetables are affected by freeze drying. We looked in particular at how the levels of vitamin C, antioxidants and phenolic contents were affected in strawberries the results were as follows:
- Strawberries largely preserved Vitamin C and total phenolic content
- Total antioxidant capacity only recored an 8% loss
- Chilled whole strawberries recorded significant losses over seven days showing -19% vitamin C, -23% TAC and -82% TPC.
We also tested this theory on other products from our range with very similar results ( Limes, oranges, blackcurrent, broccoli and red bell peppers).
John Sorsby, head of Sheffield Hallam University 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 significant business benefit to the company”
For more news articles on freeze dried foods please visit the Chaucer freeze dried website…