Science · Sublimation
Drying without boiling, by vaporizing the water.
Freeze-drying first freezes the food, then turns the ice directly into vapour under vacuum. Because no heat is applied, the aroma, colour, texture and nutrients remain almost entirely intact.
+20°CTemperature
A three-phase process
The ice never becomes liquid
0%
moisture removal
0°C
freezing threshold
0+ years
shelf-life potential
0%
additive-free & natural
Before / After
Fresh strawberry vs. freeze-dried strawberry
Drag the slider: the volume and colour are preserved, only the water is gone.
🍓 Fresh
❄️ Freeze-dry⇄
Where it is used
One technology, many markets
Granola & cereals
Crunchy fruit pieces; because they absorb no moisture, the cereal keeps its structure.
Pastry & decoration
Powder or whole-fruit garnishes that deliver intense colour and flavour.
Outdoor & emergency food
Lightweight and long-lasting; rehydrates to its original state within seconds.
Beverage & smoothie powder
Soluble fruit powders, with no need for artificial flavouring.
Private label
Production under your own brand and packaging across all of these categories.
Let's put this technology to work for your brand.
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