Freeze-drying is a common phenomenon in nature. It is a phase change of water from solid to gaseous state without liquid state. In the 1950s it was used on a laboratory scale, but with time it got to be used in food production.

Today, freeze-drying is the most modern and healthiest method of preservation. This process can be applied to almost all substances and products containing water.
Freeze-dried foods in the first stage of the process is frozen, and then it undergoes sublimation under reduced pressure. The final product contains no water (residual moisture amounts to approx. 3%), which perfectly preserves it and prevents the development of bacterial flora.  Furthermore, the "lyophilisate" is light - dry weight is around 10%, which makes it easy to transport.  
After adding water, freeze-dried products regain their original properties


Wholesale orders

Enrich your company offer with the highest quality products. It's the perfect moment, especially at a time when healthy eating has become the general trend.

Learn more

For individual Clients

We care not only about the big companies, but also about each one of you. Try our products and you'll see and choose them again.