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Freeze Drying Process


The Freeze-Drying Process

The freeze-drying process, also known as lyophilization, is used for removing the water of the fruit to preserve it's original flavour, aroma, and appearance for a long-term storage.


How does it work?

Once we have our fresh fruit selection clean, diced or sliced if needed, the fruit is flash frozen and is then introduced into a refrigerated vacuum chamber where the moisture is removed by applying low heat temperature. During this process the ice is removed by sublimation, this means the ice turns to vapour and evaporates out of the fruit, basically skipping the liquid phase. With our fast and efficient service and our ability to trace each product back to its country of origin, we are the preferred supplier to some of the largest commercial food companies in New Zealand and Australia.


Benefits of freeze dried fruit

There are a range of benefits to consuming freeze dried these include:

  • 100% pure no added ingredients
  • All of the nutrients of fresh fruit
  • Packed full of vitamins and minerals
  • Long shelf life
  • Easy to transport and keep fresh
  • Healthy snack
  • Can be used in baking and cooking