Healthy plant based snacks are produced using lyophilization technology. Freeze-drying is an innovative method during which vegetables, berries, and fruits lose all their water. It is currently the most innovative method available on the market.
Fresh and delicious all year!
Unlike classic drying, during which the product loses both its appearance and nutritional value, this method preserves most of the vitamins and minerals, natural taste, aroma, and appearance, becomes crunchy, as well as allows the products to be stored for a long time and at room temperature. The technology is based on the separation of water from the product under vacuum at a very low temperature (around -40C).
The sublimation process preserves the product's structure, taste, aroma and up to 95-98% of vitamins and minerals, so lyophilized fruits and vegetables are healthy. By freeze drying or subliming the product, the moisture is removed from it, evaporating the ice, thus excluding the liquid state of the water.
Preserves up to 95-98% of nutrients
On the other hand, the hot drying method, which is well known to all of us, is also based on the principle of separating water from the product, only by heating the product up to 120C, which permanently damages the appearance, taste, structure of the product and most importantly - the amount of vitamins is reduced to 20-30% comparing to fresh.