The future of food
What is Freeze-Drying?
Freeze Drying is a dehydration and preservation process in which the product is frozen and subsequently placed in a vacuum chamber to separate the water by sublimation.
Sublimation means that water is eliminated from the solid to the gaseous state, without passing through the liquid state.
Freezing-sublimation cycles are used for accelerating the process and eliminating practically all the free water content from the original food while preserving the molecular structure of the freeze-dried product.
It is used mainly in the food and pharmaceutical industries to preserve food or medicines.
It is a very efficient technology that delivers high-quality products since the nutritional and organoleptic properties are maintained. In addition, an exceptional advantage is obtained for transport or storage because the weight is notably reduced.
Reaching New Horizons
We’re constantly working to expand our product offer.
- MEATS, POULTRY, AND FISH
- DESSERTS AND DAIRY
- FRUIT
- VEGETABLES
- PREPARED MEALS
- PET FOOD
Freeze-drying vs. other dehydrating methods
| Benefit | Freeze Dried | Drying Methods |
|---|---|---|
| No sulfur added |  |  |
| Highest nutrient retention | | |
| Highest nutrient density | | |
| Highest flavor/aroma intensity | | |
| Great texture as fiber is not denatured | | |
| Longest shelf stability | | |
| Range of applications | | |
| Retains form of original | | |
| Highest color retention | | |
| Intact content of vitamins | | |
