03 Apr 2020 --- Researchers have found freeze-drying technology could result in tastier ice cream that melts at a slower rate – offering food processors new opportunities, according to European Freeze Dry, a freeze-dried ingredients manufacturer. The research, published in the Journal of Food Processing and Preservation, was carried out by the Agricultural Research Service (ASR) in the US, found freeze-dried fruit powders including strawberries, blackberries and raspberries improved the taste and structure of ice cream and other frozen desserts.
