Baking-Stable Red Raspberries

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

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Eric Wannamaker
Technology Licensing Associate
Washington State University
(509) 335-5004
Reference No: 1912


Shyam Sablani
Joseph Powers
Armando Quintanilla Perez Lete

Key Words

Food ingredients
Food Science and Nutrition
Food Technology