Snacks

Banana and strawberry are a pairing that has made a habit of being named together, appearing side by side in everything from smoothies to milkshakes. This blend offers that familiar combination in dr…

Eaten on its own, pineapple's acidity is dominant for some palates. In this blend apple acts as the balancing element that softens that sharpness; its neutral sweetness rounds the acid without maskin…

Golden Mix is the one product in the series whose composition is built around colour rather than flavour. Where Berry Mix gathers dark tones, this blend brings yellow and orange fruits together; open…

The Life series Fun Mix makes clear in its name who the blend was built for. Resistance to tart flavours is common in children, so fruits with pronounced acidity such as sour cherry and lime are abse…

Joy Mix is the second product in the Life series and should be considered alongside Fun Mix. They address the same audience but carry different fruit compositions, which solves at shelf level the bor…

Berry Mix is the most narrowly defined of the blends: only berries go into it. That narrowing is an identity rather than a limitation — berries form a group that is dark in colour, acidic in taste an…

Fruit Mix is the one blend in the series that is not narrowed to a particular audience or fruit group. Where Berry Mix is bounded by berries and the Life series by children's palates, the aim here is…

Raspberry is among the best-suited fruits for freeze-drying because it is already hollow. The fruit is built from small chambers arranged around its seeds; when water is drawn out of those chambers a…

Pineapple has the most distinct texture among freeze-dried fruits. Where strawberry and raspberry leave a fragile skeleton, pineapple is fibrous; when the water goes those fibres remain and the produ…

Mango carries a high sugar content even when fresh. In freeze-drying the water leaves while that sugar stays, gathering into a smaller volume; the result is the sweetest-tasting product in the range.…

Lime is the one product in the range not expected to be eaten as a snack on its own. Its acidity is higher than any other fruit here and drying concentrates it further; eaten directly it is extremely…

The deep purple of blackberry comes from pigments called anthocyanins, and those pigments are sensitive to heat. A blackberry dried with hot air turns brown; in freeze-drying no heat is involved, so …