From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all the unique processed versions of fruits and nuts and the applications that they work best in. Handling these often delicate ingredients with care will ensure optimal presentation as well as safety and flavor quality for the duration of that application’s shelf life.
Fruits in their natural state are around 85-95% water. The unbound portion (or “free water”) is described as its “activity” or “water activity,” and it is the water activity of the fruit that contributes to its susceptibility to bacteria or mold growth.
Read the rest of the article by Rachel Zemser here July 2020