Question 1

What causes sticking, cracking, flaking or surface changes in coated freeze-dried fruit?

Accepted Answer

Coated freeze-dried fruit can be sensitive to heat, temperature fluctuations, compression, abrasion and moisture. Common issues include coating softening and sticking under excessi…

Question 2

My bulk delivery does not match the sample I approved — how is this investigated?

Accepted Answer

Separate three possibilities before drawing conclusions: normal natural variation, a handling or transport effect, and a genuine batch deviation. Compare against the written specif…

Question 3

My freeze-dried fruit has developed an off-flavour or rancid note — what should I check?

Accepted Answer

Off-flavour usually points to oxidation, odour absorption or moisture uptake.

Question 4

My freeze-dried fruit powder has caked, or it will not disperse properly in liquid — how do I resolve this?

Accepted Answer

Caking is moisture uptake; poor dispersion is usually a wetting and mixing issue, not a product fault. Powder is the most hygroscopic format — keep it sealed and low-humidity — and…

Question 5

The colour of my freeze-dried fruit has faded or turned brown — why?

Accepted Answer

Colour loss is normally driven by light, oxygen, moisture uptake and temperature during storage, or by heat exposure if the fruit went through a baking step. Check the pack's light…

Question 6

My granola or cereal went soft after I added freeze-dried fruit — how do I fix it?

Accepted Answer

In a dry blend, moisture moves from the higher-aw component to the lower one. Because freeze-dried fruit is very low in moisture, it is usually the receiver, not the source — the u…

Question 7

My freeze-dried fruit is soft and has lost its crispness — what went wrong?

Accepted Answer

Softening is almost always moisture uptake, not a drying defect. Check three things in order: pack integrity and barrier performance, storage humidity and temperature, and open-pac…

Question 8

Certification, compliance and market access — frequently asked questions

Accepted Answer

UrSnacks holds nine credentials covering food safety (BRCGS Issue 9, ISO 22000:2018, HACCP), halal (GSO 2055-1, MS1500, BPJPH Indonesia), U.S. FDA food facility registration with U…

Question 9

Sourcing, private label, MOQ, lead time and export — frequently asked questions

Accepted Answer

OEM and private-label finished goods start from approximately 600 kg **with consolidation available**, with about 25–30 working days for mature programs; B2B ingredients are standa…

Question 10

Freeze-dried fruit specification, testing and documentation — frequently asked questions

Accepted Answer

Request a category-matched specification and category-matched third-party reports covering moisture, microbiology, contaminants, pesticide residues and any additive items you requi…

Question 11

Pure, coated and infused freeze-dried fruit — frequently asked questions

Accepted Answer

UrSnacks currently develops three product directions: pure freeze-dried fruit, coated freeze-dried fruit and infused freeze-dried fruit. Pure products contain only the fruit; coate…

Question 12

Freeze-dried fruit: basics, nutrition and sugar — frequently asked questions

Accepted Answer

Freeze-dried fruit is fruit dehydrated by sublimation under vacuum at low temperature, retaining shape, color and a crisp porous structure at very low moisture. Because water is re…

Question 13

How do I add freeze-dried fruit into granola or cereal without making the cereal go soft?

Accepted Answer

For baked granola, add freeze-dried fruit only after baking and full cooling; for muesli or ready-to-eat cereal, add it at the final dry-blending stage. A 5–8% inclusion rate can b…

Question 14

How do I use freeze-dried fruit in tea and beverage products?

Accepted Answer

Match format to the role in the cup: whole and slices for cup-top visual impact, half pieces and crumble for in-cup flavor and color release, powder (80–120 mesh) for base layers a…

Question 15

How do I use freeze-dried fruit in yogurt, dairy and bakery products?

Accepted Answer

For yogurt and dairy use crumble, and supply it in a separate sachet or lid compartment where crispness is the selling point. For bakery, add after baking and cooling, or use dice …

Question 16

How should freeze-dried fruit be stored and handled before and after opening?

Accepted Answer

Store unopened freeze-dried fruit sealed in a cool, dry and dark place, preferably at ≤25°C and <60% RH. Refrigeration is generally not required for properly packed shelf-stable pr…

Question 17

How do I choose a freeze-dried fruit supplier that meets US, EU, GCC or Japan/Korea requirements?

Accepted Answer

Check four things: a food-safety system certificate whose scope matches what you are buying; market-specific credentials (halal for GCC, FDA facility registration for the US); a so…

Question 18

Which cooperation model should I choose: B2B ingredient, OEM, ODM, private label, or the UrSnacks own brand?

Accepted Answer

Fastest market entry with no development → UrSnacks own-brand finished goods. You own the brand or the specification → Private Label / OEM. You need the product developed → ODM. Th…

Question 19

How should I choose packaging and pack size for freeze-dried fruit?

Accepted Answer

Choose freeze-dried fruit packaging by channel first, then by product protection requirements. The sales channel determines the pack size and format, while the fruit type, coating,…

Question 20

Which coating flavor should I choose for coated freeze-dried fruit?

Accepted Answer

For first-time buyers, we recommend starting with our proven coated strawberry or coated durian SKUs, then selecting cocoa, yogurt or matcha coating according to the target market …

Question 21

Which freeze-dried fruit variety should I choose for my product?

Accepted Answer

Select by function, not popularity: apple as a mild, low-fat base; strawberry for high acidity and berry impact; mango for tropical flavor at moderate acidity; dragon fruit for nat…

Question 22

Which cut format of freeze-dried fruit should I choose for my application?

Accepted Answer

Match format to function: whole and slices for visual impact; dice for bakery and bar inclusions; crumble for yogurt, ice cream and cereal toppings; powder (80–120 mesh) for bevera…

Question 23

Which freeze‑dried fruit product line should I choose: pure, coated, or vacuum‑tea‑infused?

Accepted Answer

Choose pure for clean‑label, no‑added‑sugar and ingredient applications; coated for flavored snacking and premium retail differentiation; **vacuum‑tea‑infused** for tea‑inspired, i…

Question 24

What is the difference between OEM, ODM and private label in freeze-dried fruit manufacturing?

Accepted Answer

OEM manufactures to specifications you already own. ODM develops the product for you — formula, process, format and packaging — before mass production. Private label supplies a mat…

Question 25

What does halal certification cover for freeze-dried fruit, and which standards apply?

Accepted Answer

Halal certification confirms that ingredients, processing aids, production process and facility hygiene comply with a recognized halal standard. For freeze-dried fruit the main ris…

Question 26

Can freeze-dried fruit be labeled clean label or no added sugar?

Accepted Answer

UrSnacks pure freeze‑dried fruit — whose only ingredient is the fruit — can support clean‑label and no‑added‑sugar positioning; UrSnacks coated and jasmine tea‑infused products can…

Question 27

What cut formats are available for freeze-dried fruit, and what do they mean?

Accepted Answer

UrSnacks B2B ingredients are supplied in five formats — whole, slice, dice, crumble and powder — available across all categories (powder typically 80–120 mesh); retail finished for…

Question 28

What is freeze-dried fruit powder and how is it used in formulation?

Accepted Answer

Freeze-dried fruit powder is milled freeze-dried fruit supplied as a fine particulate ingredient. It delivers fruit flavor, natural color and fruit solids without adding water, sui…

Question 29

What is vacuum-infused freeze-dried fruit?

Accepted Answer

Vacuum infusion, technically vacuum impregnation, uses a pressure differential to carry a flavor solution into the fruit's intercellular spaces before freeze drying, so flavor is d…

Question 30

What is coated freeze-dried fruit?

Accepted Answer

Coated freeze-dried fruit is freeze-dried fruit with a flavored coating applied to the surface, then cooled and packed. Because cocoa-based coatings do not meet the statutory minim…

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FAQ e Respostas de Conhecimento

Perguntas e respostas

If freeze-dried fruit arrives with excessive fines, loss of crispness or specification deviations, how should the lot be inspected, quarantined and handled as nonconforming?

Tem um requisito de projeto?