Freeze drying is the process of dehydrating frozen foods under a vacuum so the moisture content changes directly from a solid to a gaseous form without having to undergo the intermediate liquid state through sublimation. In this process, the product maintains its original size and shape with a minimum of cell rupture. Removing moisture prevents a product from deteriorating at room temperature.

• Retains original characteristics of the product, including: colour, form, size, taste, texture, and nutrients. It is the next best thing to a fresh product
• Product reconstitutes to original state when placed in water
• Shelf stable at room temperature - cold storage not required. Freeze-dried foods last longer than preserved foods
• The weight of the freeze-dried products is reduced by 70 to 90 percent, with no change in volume
• The product is light weight and easy to handle
• Shipping costs are reduced because the product has a reduced weight and there is no need for refrigeration
• Low water activity virtually eliminates microbiological concerns
• Offers highest quality product in the dry product market
• Virtually any type of food or ingredient, whether solid or liquid, can be freeze-dried