The freeze-drying process

Freeze-drying involves loading frozen foods into large chambers where the air is pumped out to create a high vacuum and the ice is converted directly to vapor. This is called vacuum sublimation; the ice evaporates, and by applying low levels of heat, about 98% of the moisture is gradually removed from the product.

Advantages of freeze-drying

Natural & Nutritious

Because we only remove the water from the product, and use very low levels of heat during the drying process, the result is a product that looks and tastes more natural than it would with other types of drying. The unique benefits of freeze-drying include:

• - No additives or preservatives are used – finished product is all natural
• - Products are dried in an oxygen-free environment
• - Stable products with a long shelf life (typically 12-18 months)
• - Shape and texture of fresh product is maintained
• - Concentrated fresh flavor in finished product
• - Natural fresh color, aroma and nutritional value retained
• - Easy preparation with no waste – add the water back and it’s ready in minutes