What is Freeze Drying?

• Traditional drying has been used for thousands of years to preserve foods.
• Freeze Drying has been developed relatively recently.
• During freeze drying, water, in the form of ice, is removed from frozen food through sublimation.
• The food material is placed in a special, low-pressure chamber where it is flash frozen; then it is held at temperatures below freezing.
• The ice in the food material changes directly from a solid to gaseous state without becoming a liquid, resulting in a dried food material.
• The low temperature keeps the water frozen in the material.
• The low pressure speeds the rate at which ice crystals in the food escape as water vapor.

What Are the Advantages of our Freeze-Dried Products?

• The nutritional content in conventionally dried foods can be drastically reduced.
• Unlike products that have been dried by conventional hot air drying, spray drying, or sun drying, the company’s freeze-dried fruits and vegetables retain their cellular integrity, shape, natural color and nutritional profile.
• Even a visual comparison suggests that the pigments and phytonutrients have been well preserved.
• Freeze-dried fruits and vegetables retain the identical phytochemical content, enzymatic activity, nutritional value, and bioactivity of fresh products.
• Freeze drying retains the highest level of antioxidants and flavor compounds.
• The company’s products are superior to others because they are freeze-dried!

Freeze Drying vs Other Drying Methods

• The chart below compares average percentages of phytochemicals retained in fruits and vegetables after being dried by various drying methods.

• The chart shows that Freeze Drying, unlike other food drying methods, retains 100% of the phytochemicals that were in the original fruit or vegetable.
• Our products provide 100% of the fruit and vegetable nutrition… not just a portion of it!