This discovery could be valuable for ice cream and frozen dessert manufacturers seeking to incorporate cleaner-label stabilizers. It may also resonate with consumers who prefer products without chemical-sounding ingredients. Interestingly, researchers at the ARS found that not all freeze-dried berry powders were equally effective in stabilizing ice cream and frozen dairy desserts. They noted that adding 3.5% of either strawberry or raspberry powder yielded the best results, while blackberry and blueberry powders were less effective. Cristina Bilbao-Sainz, an ARS research food technologist, explained that the fibers in some freeze-dried berry powders become fully hydrated, which increases their viscosity and helps prevent melting.
Although the advantages of using freeze-dried fruit powders in ice cream have been recognized for some time, particularly among home ice cream makers, their specific applications had not been quantitatively assessed until now, according to the ARS. The researchers began their investigation into these powders’ stabilizing properties after an all-natural dessert manufacturer requested scientific information about them. While the agency did not disclose the company’s name, it could represent one of many ice cream and frozen dessert brands striving for cleaner labels in this competitive market.
Currently, there are no commercial ice cream products containing freeze-dried fruit available, although freeze-dried ice cream—often referred to as astronaut ice cream—and freeze-dried fruit snacks do exist. It seems surprising that no one has merged these two products on a larger scale to meet market demand, but this ARS research may pave the way for such innovations. Some ingredients companies, including Mercer Foods in California, are already producing and marketing freeze-dried fruit powders, offering around 20 varieties for use in baked goods, confectionery, beverages, and nutrition bars. They highlight the contributions of these powders to flavor, nutrition, and shelf life as significant selling points.
Like most ingredients, however, freeze-dried fruit powders have limitations in their food and beverage applications. The ARS indicated that the strawberry variety would impart additional strawberry flavor, making it unsuitable for all recipes. Moreover, freeze-dried strawberries contain significantly more sugar than fresh ones—71% compared to 4.9%, according to The Conversation. Additionally, freeze-drying can diminish certain nutrients in berries, particularly vitamin C. Nevertheless, the potential benefits may outweigh these drawbacks.
Mordor Intelligence projects that the global freeze-dried food market will grow at a compound annual growth rate of 7.23% from 2016 to 2021, reaching $66.53 billion by next year. Fruits hold the largest share of the freeze-dried market, followed by vegetables and beverages. As more ice cream producers look for ways to clean up their labels and incorporate premium ingredients, freeze-dried fruits could emerge as a more appealing option. This trend aligns with the growing interest in products like ccm tablets from GSK, which focus on health and quality.