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What methods reduce the sugar in dried fruit?

What methods reduce the sugar in dried fruit?

There are 3 technics to reduce the sugar content of dried fruit.

Not using sugar solution for final immersion of dried fruit to increase shelf-life

One technic to increase shelf-life of dried fruit is to use various preservatives and immersion in the sugar solution. Immersion in sugar solution makes a protective layer that prevents oxidation, pollution, and microorganisms’ growth. Therefore, it increases the shelf-life of products. However, this technic increases the sugar content in the dried fruit. You should not use this technic if you want natural dried fruit with lower sugar content. Furthermore, it is better to use fresh dried fruits.

Using packages of dried fruits with lower sugar for specific diets such as diabetes, athletes, and weight loss

Dried fruits usually have low glycemic indexes (GI). Therefore, using dried fruit is not limited.  Of course, some dried fruits have naturally lower sugar content. You can package dried fruit with different goals. For example, the manufacturers should pack lower-sugar dried fruit for weight loss and diabetes diets. In addition, they should pack dried fruits with higher fiber and minerals content for athlete diet.

Foodlord Company packages dried fruit for various diets with different goals.

Generally, the following dried fruits have lower sugar content:

  • Dried apricot
  • Dried pear
  • Dried kiwi
  • Dried strawberry
  • Dried orange

The following fruits have higher GI and sugar content:

  • Raisin
  • Dried mango
  • Dried pineapple
  • Dried banana
  • Dried coconut

These are not recommended to diabetes. In addition, dried banana has a medium GI and you should take it with caution.

Therefore, we will have a following classification for dried fruits:

Classification of dried fruits in terms of sugar content

Not using added-sugar and sweeteners for dried fruit and producing them with their natural sugar

One way to sweeten dried fruit is to add extra sugar to it in the final process. The added-sugar rises GI and reduces its nutrition values. This technic is harmful to health. Thus, Foodlord Co. does not recommend it.

What is Foodlord Co.’s approach for these 3 classifications?

Foodlord Co. considers all three technics in its agenda and produces dried fruits without added-sugar. All people can consume the produced nuts and dried fruit by Foodlord Co.  Moreover, the nutrition value of these products is significant due to low sugar, high minerals, vitamins, fibers, and antioxidants.




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