Lyophilization, also known as freeze-drying, known as state-of-the-art technology, is a dewatering process that ensures the long-term shelf life of medicines and foodstuffs. This method preserves the biological activity of heat-sensitive ingredients.
Advantages over conventional drying:
The valuable ingredients of raw fruits and vegetables are not damaged.
Vitamins do not break down.
The flavors and aromas remain unchanged.
The content values of fruits and vegetables are fully preserved in their taste and active ingredients.
Lyophilized products do not contain added flavor, sugar or additives.
Lyophilized products can be stored for long periods of time, even years.