Dried Strawberries
As is well known, dehydration is the oldest method of preserving food. The drying process makes it possible to increase the shelf life of a product and enhances crispness, aroma and flavor. It is important to make sure that the drying process of dried strawberries does not have a negative impact on fiber and vitamin content.
- Production of Dried Strawberries
- Because fresh strawberries contain about 90% water, strawberries are produced following a 1/12 dry/fresh strawberries ratio. One kilogram of dried strawberries therefore provides the nutrition of 12 kilograms of fresh strawberries.
- The dehydration process therefore needs to be applied with care to strawberries to avoid chemical changes that may lead to the loss of important functional components. Processing at low temperature produces a low-rate water removal which can prevent unwanted physical changes in the product.
- The leaf removal process for fresh strawberries is a critical point in dried strawberries production. If leaves are not removed properly, after the drying process, they can become foreign materials of natural origin in the final product.
- All our strawberries are also checked for foreign materials of non-plant origin using an x-ray machine and metal detector.
- Benefits of Dried Strawberries
- Strawberries contain dietary antioxidants and have anti-inflammatory properties which help prevent certain types of cancer, cardiovascular disease, obesity and other chronic diseases.
- They are a rich source of vitamin C, which gives a boost to the immune system and protects against illnesses during cold weather. Strawberries’ calcium content also helps maintain healthy bones and muscle systems.
- Strawberries are high in dietary fiber which promotes digestive regularity and healthy digestive function, both of which are essential to keep the body free from harmful waste and toxins. Fiber also helps regulate blood sugar and prevents severe fluctuations in sugar levels.
- How to Use Dried Strawberries
- Dried strawberries have many uses. They can be consumed on their own or as an ingredient in other foods like snacks, cereals and in formulated foods such as ice cream, toppings, pastries and cookies. Every year we receive increasing requests for strawberries.
- Strawberries can be used in frosting, granola, homemade fruit bars or cakes, smoothies, breakfast cereals or porridges, truffles or donuts.
● Sun Dried
● Oven Dried
● Freeze Dried
● Whole
● Halves
● Crumbles
● NOP Organic
● EU / EC Organic
● COR Organic
● Kosher
● Halal
Did You Know?
The red color in strawberries is due to antioxidant compounds called anthocyanins. Strawberry plants use anthocyanins as protection against environmental sources of stress such as water scarcity, cold temperature or ultraviolet light.
In the same way, anthocyanins can be beneficial for humans as their antioxidant properties help prevent cardiovascular disease and cancer, and promote cognitive function.
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