Freeze-Dried Fruit for Cafés
Freeze-dried fruit for café menus. Shelf-stable fruit that's ready to scoop: no washing, no waste, no freezer space. Cafés, juice bars and caterers use our powders and pieces in drinks, bowls and the cake cabinet.
Strawberry matcha and fruit lattes
Whisk 1–2 teaspoons of strawberry powder into cold milk, pour over ice, and top with a matcha shot. Our bulk strawberry powder has no added sugar, so you control the sweetness. Raspberry, blueberry and mango powders work the same way.
Powder vs purée vs syrup
| Freeze-dried powder | Purée | Syrup | |
|---|---|---|---|
| Storage | Pantry, sealed bag | Fridge or freezer | Pantry |
| Waste | Scoop only what you need | Short life once opened | Low |
| Added sugar | None in our bulk strawberry powder | Varies | Mostly sugar |
| Colour | Real fruit colour | Real fruit colour | Often coloured |
| Dosing | Weigh or scoop a set dose | Pump or pour | Pump |
Many cafés use both: powder for flavour and colour, plus a little syrup if customers want it sweeter.
Signature cold drinks
- Strawberry, mango or banana matcha: whisk 1–2 teaspoons of strawberry, mango or banana powder into cold milk, pour over ice and float the matcha on top.
- Strawberry cold foam: blend strawberry powder into cold foam for a pink layer on iced lattes and cold brew.
- Raspberry or passionfruit lemonade: lemon powder plus raspberry or passionfruit powder, sparkling water and ice.
- Garnish: a pinch of diced raspberry or strawberry on top adds colour and crunch for photos.
Tip: mix the powder into a paste with a splash of milk first, then top up. That way it blends in smoothly in cold drinks. At 1–2 teaspoons a drink, 1 kg of powder makes roughly 150–300 drinks.
Smoothies, bowls and lemonade
Add fruit powder to smoothies, sprinkle diced berries and banana slices on smoothie and acai bowls, and stir lemon or lime powder into lemonade and iced tea. For more ideas, read our guide to fruit powders for smoothie and beverage brands.
For shake and smoothie bars
- Milkshakes: blend fruit powder with milk and ice cream for strawberry, banana, mango or raspberry shakes, with no fresh fruit to prep or throw out.
- Freakshake rims and toppings: crush diced berries over the cream, or roll the rim in strawberry powder mixed with sugar.
- Smoothie and açaí bowl toppings: banana slices, whole blueberries, diced strawberry and diced pineapple stay crisp on cold bowls.
- Smoothie flavour boost: add a spoon of powder for stronger colour and fruit flavour when fresh fruit is out of season.
The cake cabinet
Use whole freeze-dried strawberries and raspberries for decorating, and raspberry pieces for slices and cheesecakes. See our bakery guide.
Ordering for cafés and foodservice
Buy bulk bags from 250 g, or try our 50 g retail powders first. The wholesale minimum is $300, any mix, with two free 50 g samples. Open a wholesale account.
Frequently asked questions
How do you make a strawberry matcha with freeze-dried strawberry?
Whisk 1–2 teaspoons of freeze-dried strawberry powder into cold milk, pour it over ice, then add a shot of whisked matcha on top.
Can I use fruit powder instead of purée in drinks?
Yes. Powder gives real fruit flavour and colour and keeps in the pantry, so there's no fridge waste. Add syrup if you want it sweeter.
Does fruit powder dissolve in cold milk?
It blends in best if you mix it into a paste with a splash of milk first, then top up and stir or shake.
How many drinks does 1 kg of fruit powder make?
At 1–2 teaspoons a drink, roughly 150–300 drinks.
What freeze-dried fruit works on smoothie bowls?
Banana slices, whole blueberries, diced strawberry and diced pineapple. They add colour and crunch.
How long does an opened bag last?
Reseal it tightly after each use and use it within a week of opening.
Do you supply cafés and caterers?
Yes. Cafés, juice bars and caterers can open a wholesale account. The minimum order is $300, any mix of products.