Fruit Sensations®

Dramatic, customizable flavor and chewy texture

Tree Top Fruit Sensations® contain 60% dried, Pacific Northwest apples super-infused with 40% sweeteners, colors and flavors. Fruit Sensations® function similarly to raisins, but can add a dramatic kick of flavor and color to any food product.

Why choose Fruit Sensations®?

Are available as an all-natural fruit ingredient
Remain shelf-stable in a variety of applications
Provide various flavor and color profiles
Are a low-cost alternative to the more expensive fruits
Have a soft, chewy texture
Can be customized for flavor and sweetness (artificial or natural)

Applications

Bakery mixes including cakes, breads, and muffins

Yogurt

Ice cream

Scones

Fruit and granola bars

Ready-to-eat snacks

Fruit serving

1 serving = 1/3 cup diced @ 10% moisture = 27.6 g
Let us work with you to create a product to take advantage of the latest fruit consumption recommendations. Incorporating a full serving of fruit into your product creates a marketable advantage.

Preservative Options & Storage

Dehydration itself increases shelf life by lowering the availability of water to microorganisms that cause spoilage. Fruit Sensations® are not preserved with sodium sulfite. The infusion process involves slightly blanching the apples, which significantly reduces enzymatic browning associated with dehydration by inactivating the enzymes.

Moisture: 10% to 14%
Water activity: .45 - .58
Storage recommendation: 45°F or less

Nutrition*

Moisture (g/100g)	11.9
Ash (g/100g)	0.4
Protein (g/100g)	0.7
Fat (g/100g)	0.3
Trans Fat (g/100g)	0.0
Carbohydrates (g/100g)	86.7
Calories (per 100g)	368
Sugars (g/100g)	78.3
Vitamin A as beta-carotene (IU/100g)	50.0
Vitamin C (mg/100g)	290
Dietary Fiber (g/100g)	5.8
Sodium (mg/100g)	16.4
Potassium (mg/100g)	590
Calcium (mg/100g)	18.0
Iron (mg/100g)	0.6

*These are average values and should be used only to approximate the nutritional composition of any food formulations. Nutritional data not found on this list are present in levels not required by NLEA standards.