Challenge: Frozen raspberries break down and bleed in mixing and baking
Whole blueberries are commonly found in commercial baked goods, and strawberries are often mixed into ice cream. Raspberries preserved by traditional methods are not similarly hardy and suited to various applications, exhibiting high levels of lysis and syneresis when mixed or thawed.
This Technology: Stabilized frozen produce
WSU has developed a new process of stabilizing and preserving produce which combines vacuum infusing, dehydrating, coating, and freezing to create a premium value-added product, enabling increased commercial use of whole raspberries.
* Use whole berries in applications previously limited to pureed fruit
* Reduced bleeding of juice
* Increased commercial value of preserved whole raspberries
Intellectual Property Protection:
Filed US Provisional Patent Application