Ingredients for snacks and energy bars
production

Guarantee of stable form and natural binding to Clean Label standard

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Challenge:
Clean Label Stability

How to create a “Clean Label” product that maintains its shape and sweetness while eliminating glucose-fructose syrup?

Solution:
Natural Binding

Dried plums (whole or paste) act as a natural humectant. Thanks to sorbitol and fiber content, they effectively bind the bar mass, providing moisture without artificial syrups.

Form Stability

Our cubes and granulates are ideal for pressed and baked bars. The raw material maintains structure, does not melt and remains clearly visible in the product cross-section, enhancing its visual appeal.

Natural Binder

Dried plums (as paste or cut) act as a natural humectant. Thanks to fiber and sorbitol content, they effectively bind the mass, maintain bar moisture and allow elimination of glucose syrups.

Volume without Calories

Freeze-dried products are ultra-light. They allow increasing the bar volume (to make it look bigger) without drastically raising its net weight and caloric content.

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Looking for a custom solution for your production line?

We deliver certified raw materials (BRCGS) directly from EU warehouses, with courier transit depending on your country. Get a specification and samples for quality acceptance.

Formulating a snack or protein bar? See our bulk freeze-dried fruit wholesale supply terms, minimum order quantities and piece formats for inclusions.

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Recommended freeze-dried ingredients for bars and snacks

Below are the fruits and fractions that come up most often in our work with bar and snack producers, from cold pressed date bars to extruded protein bars and baked oat bites. Every item ships at below 5 percent moisture in a foil bag inside a carton, with 18 months shelf life from the shipping date.

Strawberry grits 2 to 4 mm

Grits are the safest fraction for a bar line: they pass through a twin screw extruder or a forming roller without turning to dust and remain visible as red specks in the cross section. Freeze-dried strawberry grits, slices and powder are dosed at 5 to 10 percent of the bar mass, and the same SKU in powder form at 1 to 3 percent colours a strawberry coating.

Raspberry crumble

Raspberry crumble of 2 to 8 mm delivers a sharp acidity that cuts through nut butter, chocolate and whey, which is why it is the classic partner of a dark chocolate protein bar. Freeze-dried raspberry crumble and powder go in at 4 to 8 percent, and the powder is a reliable natural pink for white chocolate enrobing.

Cherry pieces

Sour cherry pieces of 4 to 8 mm have a dense structure that resists compression in cold pressed bars better than any soft berry. Freeze-dried cherry pieces and powder are dosed at 5 to 10 percent and pair naturally with almond, cocoa and dried plum binder.

Cranberry halves

Freeze-dried cranberry halves let you list cranberry on the label without the sugar and sunflower oil that infused dried cranberries bring with them. Freeze-dried cranberry halves and whole fruit work at 4 to 8 percent in oat and seed bars, where the tartness offsets a sweet syrup or honey binder.

Apple cubes

Apple cubes of 5 to 10 mm are the most cost efficient inclusion for bulk bar production and hold their shape through baking at up to 160 degrees C. Freeze-dried apple cubes and powder are dosed at 8 to 15 percent, typically with cinnamon in a baked oat bar or with peanut in a cold pressed one.

Banana powder

Banana powder works as a natural sweetener and bulking agent in the binder phase, so it lets you cut glucose syrup while keeping the bar pliable. Freeze-dried banana powder and slices are used at 3 to 8 percent of the mass, mixed into the syrup or nut butter before the dry ingredients go in.

Blueberry whole and pieces

Whole blueberries of 8 to 12 mm survive a forming roller intact and give a premium look in a clear window pack, while pieces of 3 to 6 mm suit extruded bars. Whole and cut freeze-dried blueberries are dosed at 4 to 8 percent, and they are the standard pairing with oats, yoghurt coating and lemon.

Black currant powder

Black currant powder carries the highest anthocyanin load in our range and gives a deep violet colour together with a strong, slightly tannic fruit note. Freeze-dried black currant powder and whole fruit are dosed at 1 to 3 percent in the mass or coating, which is enough to colour and flavour without adding sourness that needs extra sugar to balance.

Formulation notes

Particle size decides whether the fruit survives the process. Grits of 2 to 4 mm and pieces of 4 to 8 mm keep their structure through high shear extrusion and forming rollers; slices and whole berries above 8 mm suit cold pressed bars only, folded in at the end. If you run an extruder, ask for grits, keep the fruit out of the pre-conditioner and feed it at the last mixing zone or at forming.

Binder interaction is the second issue. Freeze-dried fruit is hygroscopic and draws water from a syrup, date paste, dried plum paste or nut butter binder within hours, which softens the pieces and stiffens the mass. Two things help: coat the fruit lightly with the fat phase (cocoa butter, coconut oil) before it meets the binder, and keep the finished bar water activity between 0.45 and 0.60. Above 0.60 the fruit loses its crunch; below 0.45 the bar turns brittle. Measure water activity on day 1 and day 14 of a trial batch, as equilibrium takes about two weeks.

Fruit powder at 1 to 3 percent of the binder phase gives colour and flavour without changing texture; premix it with the sugar or protein before liquid goes in. Most bars carry 5 to 12 percent visible fruit pieces plus 1 to 3 percent powder, and we can supply a custom blend of four or more ingredients at 1 kg each as one homogeneous SKU. Supply terms, MOQ and available fractions are on our freeze-dried fruit wholesale page.

Frequently asked questions

Do your fruit pieces hold structure through the extruder?

Yes. Grits 2 to 4 mm keep structural integrity through high shear extrusion and distribute evenly in the bar matrix.

Which certifications do your products hold?

Our products come from BRCGS certified production. Kosher and Gluten-free certified options are available.

How long does delivery to the EU take?

We dispatch stock items within 3 to 5 working days. Courier transit then depends on your country. We also ship to the UK, Ukraine and GCC countries.

Do you provide samples?

Yes. We send 3 samples of 30 g each. Shipping cost is deducted from your first order above 50 kg.

What is the shelf life?

18 months from the shipping date when stored sealed in a cool, dry place.

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