Freeze Dryer (Lyophilisation)

Freeze drying sublimates ice straight to vapour under vacuum, so the product never passes through a liquid phase and its cell structure stays intact. The result rehydrates to something close to fresh and holds colour, aroma and heat sensitive nutrients far better than any hot-air route. It is also the most capital intensive drying technology in food, which is why it commands premium shelf pricing.

We do not run a freeze dryer under our own roof. It runs at a unit in our manufacturing network that we have qualified and audited, and we manage the specification, trials, quality verification and logistics ourselves, so you brief one team, sign one contract and hold one company accountable, rather than juggling three. Outputs include freeze dried mango, pineapple, strawberry, banana, jackfruit, guava and amla; peas, corn, mixed vegetables and mushroom; freeze dried fruit snacks, instant fruit pieces, smoothie inclusions and cereal inclusions; and fruit, vegetable and juice powders.