Product Overview
Our vacuum fried fruit chips are made from 100% real fruit with no added sugar, no preservatives, and no artificial colors.
We use low-temperature vacuum frying technology that removes moisture under reduced pressure conditions. Compared with traditional deep frying, this method helps protect the fruit's:
Natural color
Original flavor
Nutritional structure
Crisp texture
Key Product Advantages
Better Taste & Natural Color Retention
Traditional frying often causes fruit to darken and develop a burnt taste due to high heat exposure.
Our vacuum process operates at low temperature, helping to:
Preserve natural fruit color (strawberry red, kiwi green, mango yellow)
Maintain original fruit aroma
Avoid burnt or bitter aftertaste
Low Oil, Non-Greasy Texture
Many fried snacks feel oily and heavy, especially after long storage.
We solve this through:
Vacuum-assisted frying system
Post-frying centrifugal oil removal
Benefits:
Dry-touch surface
Light crunch without greasiness
Improved shelf stability
Strong Crunch, Less Breakage During Shipping
Freeze-dried fruits are often fragile and may turn into powder during transport.
Our vacuum frying process creates a:
Stable internal honeycomb structure
Higher mechanical strength
Better resistance to vibration and long-distance shipping
Product Specifications
|
Item |
Specification |
|
Ingredients |
100% Fresh Fruit |
|
Added Sugar |
None |
|
Moisture Content |
≤ 3.5% |
|
Oil Content |
15% – 18% |
|
Water Activity (aᵥ) |
≤ 0.30 |
|
Thickness |
4.0 – 5.5 mm |
|
Defect Rate |
≤ 5% |
Available Fruit Flavors
Apple (Fuji)
Banana (Cavendish)
Mango (Tommy / Nam Dok Mai)
Pineapple (MD2)
Strawberry
Kiwi
Jackfruit
Purple Sweet Potato
Packaging Options
Bulk Packaging (Industrial Supply)
5kg / 10kg PE bags
5-layer export carton
Suitable for distributors & processors
Retail Packaging (OEM / Private Label)
Stand-up zipper pouch (Doypack)
Aluminum foil laminated structure
Nitrogen flushing available
Custom branding supported
Quality Control System
We operate a fully controlled production system:
Raw Material Selection
Washing & Precision Slicing (4–5.5mm)
Vacuum Frying Process
Oil Removal (Centrifugal System)
Moisture & Oil Testing
Metal Detection & X-ray Inspection
Nitrogen Sealing & Export Packaging
Certifications & Compliance
Our factory operates under internationally recognized food safety systems:
• HACCP
• ISO 22000
• BRC Global Standard (Food Safety Grade A)
Third-party inspection and COA (Certificate of Analysis) are available for each batch upon request.
Applications & Market Use Cases
Our vacuum fried fruit chips are widely used in:
Retail & Private Label Brands
Clean label snack products
Vegan & non-GMO snack lines
Health-focused supermarket categories
Food Manufacturing Industry
Breakfast cereals & granola mixes
Chocolate & protein bar toppings
Bakery inclusions
Food Service & Institutional Supply
Airline catering
Hotels & hospitality
Office & vending snacks
Production Capacity & Supply Capability
|
Monthly Capacity |
500 metric tons |
|
Production Lines |
3 continuous vacuum frying systems |
|
Supply Stability |
Year-round production with seasonal sourcing flexibility |
MOQ & Delivery Terms
|
Bulk Order MOQ |
500 kg |
|
Private Label MOQ |
From 10,000 retail units |
|
Lead Time |
15–25 days after confirmation |
|
Trade Terms |
FOB / CIF / CFR available |
FAQ
Q: How do you ensure crispness during long shipping?
A: We control moisture at ≤3.5% and use high-barrier laminated packaging with nitrogen flushing to prevent moisture absorption and oxidation.
Q: Can we customize flavor profiles for different markets?
A: Yes. We can adjust seasoning such as sea salt, chili, or natural sweet coatings according to your market requirements.
Q: What is the shelf life?
A: The shelf life is 12–18 months under sealed packaging and storage below 25°C.
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