Advantages of Freeze-drying: Preserving the Value of Whole Foods

Apples to zucchini – it’s no exaggeration.

The freeze-drying process offers the flexibility to remove moisture content and preserve almost any fruit or vegetable. Take a look at our products, and you can see the variety – everything from apples to zucchini.

But apart from sheer variety, the major advantage of freeze-drying lies in the ability to produce clean, whole and nutritious food ingredients with a highly prolonged shelf life, making food products versatile, accessible and convenient.

Advantages of freeze-drying - banana

Freeze-dried bananas, diced

Freeze-drying, or lyophilization, removes moisture from raw, frozen product through a vacuum system and process called sublimation.

Frozen raw product is cut down to the desired piece size and spread evenly onto trays that are stacked and stored in freezers. The sized product freezes at an even colder temperature, reaching an optimal state at which the original shape of the product can be retained.

The trays are then loaded into a refrigerated freeze-drying chamber that seals tightly shut. The chamber’s vacuum system removes ice from the product and converts it directly to a vapor without moving through the liquid state, in a process called sublimation. Since the water is removed from the product in a frozen state, cell structure remains intact and finished product bears close resemblance to its fresh counterpart, thus retaining its piece identity.