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How are our fruits freeze-dried?
Freeze drying removes moisture from the fruit, such as raspberries, strawberries, blueberries, bananas and pineapples, by sublimation, which turns water molecules into steam, but leaves the outer skin, color and fibers intact. The big plus is that nutritional value and taste are preserved without any further additives. The relatively gentle process fits particularly well with the delicate texture of fruit. Without its considerable water content, the freeze-dried fruit becomes a light, crispy and natural taste explosion. A residual moisture of less than 10% ensures a long shelf life if correctly stored freeze-dried fruit.
Freeze drying removes moisture from the fruit, such as raspberries, strawberries, blueberries, bananas and pineapples, by sublimation, which turns water molecules into steam, but leaves the outer skin, color and fibers intact. The big plus is that nutritional value and taste are preserved without any further additives. The relatively gentle process fits particularly well with the delicate texture of fruit. Without its considerable water content, the freeze-dried fruit becomes a light, crispy and natural taste explosion. A residual moisture of less than 10% ensures a long shelf life if correctly stored freeze-dried fruit.