Dried Fruit

Sweetened dried fruit is an infused product rather than simply a dehydrated one, and the infusion level, residual moisture and any oil coating determine texture, clumping and shelf life.

For bakery and cereal manufacturers, water activity is the parameter that governs both stability and whether the fruit will migrate moisture into the surrounding matrix. For snack packers, clumping in the bag is the practical issue and the coating addresses it.

Specify sweetener type, infusion level, moisture, whole or sliced, and coated or uncoated. Buyers in markets under sugar-reduction pressure should ask specifically about reduced-sugar and juice-infused variants, which exist and behave differently in a formulation.

Agree the specification against your actual storage climate rather than a generic datasheet.