Discover how we transform fresh, ripe fruits into perfectly preserved, nutrient-rich snacks using advanced freeze-drying technology.
Freeze-drying, also known as lyophilization, is a sophisticated dehydration process that removes moisture from food while preserving its structure, nutrients, and flavor.
Unlike conventional drying methods that use heat (which can destroy vitamins and alter taste), freeze-drying works by first freezing the food and then reducing the surrounding pressure to allow the frozen water to sublimate directly from solid to gas.
This gentle process results in a light, crispy texture while maintaining up to 95% of the original nutritional content – making it the gold standard for preserving fruits.
-40°C to -50°C
Flash Freezing Temperature
From farm-fresh fruit to your snack bag, here's how we create our perfectly preserved freeze-dried treats.
We carefully select only the freshest, ripest fruits at their peak of flavor and nutrition. Each fruit is thoroughly washed and prepared for the freeze-drying process.
The prepared fruits are rapidly frozen to extremely low temperatures (-40°C to -50°C). This quick freezing preserves the cellular structure and locks in nutrients.
In a low-pressure vacuum chamber, the frozen water in the fruit transforms directly from ice to vapor (sublimation), bypassing the liquid phase entirely.
The entire process occurs at temperatures below 50°C, ensuring that heat-sensitive vitamins, enzymes, and antioxidants remain intact.
The finished freeze-dried fruits are immediately sealed in moisture-proof packaging to maintain their crispy texture and extend shelf life up to 2 years.
Unlike traditional drying methods that can destroy up to 50% of nutrients, freeze-drying preserves nearly all vitamins and minerals.
Removing almost all moisture creates a lightweight, shelf-stable product while concentrating the natural flavors.
Each batch undergoes a careful, time-intensive process to ensure optimal quality and texture.
See how freeze-drying compares to traditional drying and fresh fruit
| Feature | Freeze-Dried | Traditional Dried | Fresh |
|---|---|---|---|
| Nutrient Retention | 95% | 50-60% | 100% |
| Shelf Life | 2+ years | 6-12 months | 1-2 weeks |
| Weight Reduction | 90% | 70% | 0% |
| Texture | Crispy & Light | Chewy | Soft |
| Flavor Intensity | Concentrated | Altered | Natural |
| Rehydration | Excellent | Poor | N/A |