OUR FREEZE-DRY TECHNOLOGY
How this Works
Our production relies on freeze-drying, a.k.a lyophilization – a food preservation method chosen for its accuracy and nutritional integrity. This process begins by freezing fresh produce at very low temperatures.
Once frozen, the surrounding pressure is reduced, allowing the ice within the food to convert directly into vapor without passing through a liquid stage. Because water is removed without the use of heat, the natural structure of the food remains intact.
Lock-in Process
This gentle method protects essential nutrients, natural color, flavor, and texture that are often lost through conventional drying or high temperature processing.
Vitamins, fiber, and plant proteins retain their original quality, resulting in food that closely reflects its fresh state once rehydrated. All you have to do is add water and spices to your recipes.
Timeless Quality
Freeze drying also creates products with extended shelf stability by removing moisture, which is the primary cause of spoilage. This allows long term storage without relying on heavy chemical preservatives that may affect health. The result is food that is safe, dependable, and practical for everyday use while meeting modern standards for clean and responsible processing.
HOW WE PRESERVE FLAVOR DURING FREEZE DRYING
Freeze drying has long been recognized as an effective way to preserve food. Historical methods, relied on cold temperatures and natural conditions to maintain the quality of crops like potatoes.
Today, we apply the same principles using modern freeze-drying equipment. Ingredients are carefully processed to remove water without heat, keeping their natural taste, color, and nutrients intact. The result is fully natural products with long shelf life, no heavy preservatives, and maximum flavor.