Mangoes - Diced - Freeze Dried
Wholesale Diced Freeze-Dried Mango | Industrial Grade Inclusions
Optimise your production line with high-performance fruit inclusions. Forever Foods’ Diced Freeze-Dried Mango is specifically engineered for yogurt manufacturers, nut bar formulators, and cereal producers. By removing 98% of the fruit's water content through cold-process sublimation, we provide a...
HACCP Certified Production
“We operate a HACCP-certified facility, fully compliant with Victorian Food Safety regulations.”
Wholesale Diced Freeze-Dried Mango | Industrial Grade Inclusions
Optimise your production line with high-performance fruit inclusions. Forever Foods’ Diced Freeze-Dried Mango is specifically engineered for yogurt manufacturers, nut bar formulators, and cereal producers. By removing 98% of the fruit's water content through cold-process sublimation, we provide a lightweight, nutrient-dense ingredient that delivers a concentrated tropical flavor without the risks associated with moisture migration or microbial spoilage.
Engineered for Modern Food Manufacturing
- Precision Dicing: Uniform pieces (available in 5mm and 10mm) ensure consistent distribution in automated mixing and filling systems.
- Moisture Migration Control: Ultra-low water activity (aw) ensures that mango pieces remain crisp in dry mixes and won't "seep" liquid into yogurt or dairy bases.
- Vibrant Visual Appeal: Retains the deep natural orange hue of peak-harvest mango, providing a premium "real fruit" aesthetic to your finished product.
- Clean Label Integrity: 100% Mango. Non-GMO and free from added sugars, sulfur dioxide, or artificial flow agents.
Technical Specifications Summary
| Quality Parameter | Industry Standard |
|---|---|
| Physical Form | Uniform Diced Cubes (Standard 5x5mm / 10x10mm) |
| Water Activity (aw) | ≤ 0.35 (Critical for shelf-stable bar & cereal production) |
| Moisture Content | ≤ 5.0% (Sublimation process) |
| Microbial Safety | Processed in HACCP-Certified Facility |
| Rehydration Ratio | 1kg Freeze-Dried ≈ 7-9kg Fresh Mango Yield |
Comparison: Industrial Pain Points vs. Freeze-Dried Solutions
| Manufacturing Challenge | Fresh / Frozen Fruit IQF | Freeze-Dried Diced Solution |
|---|---|---|
| Flowability in Machines | Sticky and prone to clumping in hoppers; requires constant monitoring. | Free-Flowing. Lightweight, dry cubes move easily through automated dispensing systems. |
| Final Product Texture | High water content can cause cereal to go soft or bars to become sticky. | Crunch Retention. Maintains structural integrity even in complex multi-ingredient mixes. |
| Ingredient Traceability | Short shelf life increases risk of batch-to-batch variation and spoilage. | Long-Term Stability. Guaranteed consistency in flavor and colour for 18-24 months. |
| Waste Management | Significant loss from pits, peels, and liquid purging (drip loss). | Zero Waste. Pre-diced and ready to add directly to the mixer; 100% usable ingredient. |
Key B2B Applications
- Yogurt & Dairy: Provides a "burst" of mango flavor in every spoonful without adding excess liquid that splits emulsions.
- Nut & Protein Bars: Adds tropical sweetness and fiber without the "tackiness" of traditional dried fruit.
- Snack Mixes: A premium, crunchy inclusion for trail mixes, cereals, and muesli blends.
- Confectionery: Ideal for suspension in white chocolate or as a topping for high-end patisserie.
Industrial Supply & Pallet Pricing:
Volume-based discounts are available for food service and large-scale manufacturing. Request a Certificate of Analysis (COA) or a bulk sample pack today.