What is Soft Dried Fruit?

Soft drying technology is mainly applied to fruits, because fruits are products containing a lot of sugar, after the amount of water in the fruit is separated but the amount of sugar remains the same, so the product after direct drying will be in SOFT condition.

Freeze-dried fruit is shelf-stable fruit that has undergone a process to remove nearly all of its moisture while retaining flavor and nutrients. It’s very light, with a dry, crispy texture and intense, concentrated fruit flavor. Freeze-drying fruit preserves the berry or pieces of fruit exactly as it is, minus the liquids. According to the FDA, freeze drying, technically called lyophilization,1 "is a process in which water is removed from a product after it is frozen and placed under a vacuum, allowing the ice to change directly from solid to vapor without passing through a liquid phase." This process leaves the fruit a crispy shell of the fresh version. Unopened, freeze-dried fruit so can last 25 to 30 years2 (according to some manufacturers), only if stored under ideal conditions. Meanwhile, it retains most of its sugars so the fruit tastes like it did before the freezing.