We get asked this all the time! We are so used to seeing preservatives in food that we get a bit suspicious if they aren’t there!
When food goes off it’s usually because of the water in it. By baking the fruit at low temperatures we slowly lose the water and take the water activity levels down to stable levels but the whole of the fruit stays. By doing this in a clever way (which took a lot of burnt bananas to get right!) we can make pure fruit snacks without any nasty stuff thrown in.
The other stuff you will see on the shelves has likely been soaked in sugar water for a couple of days and through osmosis (remember your biology?!) the sugar goes in and water goes out. They then spray the fruit with sulphites to keep the colour in there. This can cause all sorts of issues for you like triggering asthma attacks and reducing your Vitamin B1 levels. That’s why our fruits have a duller colour but they are a whole heap better for you!