How do we achieve that?

We have adopted a technology called FREEZE DRYING (FD) to make our products.

What is Freeze Drying?

Freeze Drying is a process used to preserve perishable materials by removing water content from them.

There are 3 steps involved in Freeze Drying process:

1. Freezing – The pre-cooked food is first frozen at very low temperatures typically well below freezing point. This freezing step helps to solidify the water content in the food.

2. Primary Drying (Sublimation) – once the food is frozen, the Freeze Dryer creates a vacuum environment. Under low pressure and with a gradual increase in temperature, the frozen water content in the food goes thru the transition of water from solid (ice) phase to gas(vapor) phase, bypassing the liquid phase, effectively removes the ice crystals from food.

3. Secondary Drying (Desorption) – After the most of the ice is removed through sublimation, there may still be a small amount of water remaining. In secondary drying phase the temperature is raised slightly to further remove the water.

End result of freeze drying is a dry and lightweighted food with a porous structure.

Freeze Drying is a valuable preservation method because it can extend the shelf life of a product, retain their original taste, appearance and nutritional value and increase their stability during storage and transportation.

Benefits of Freeze Drying:

1. Extended Shelf Life

2. Nutritional Retention

3. Minimal Loss of Flavor and Texture

4. Lightweight and Compact

5. Quick Rehydration

6. Preserves Natural Colors

7. No Preservatives Needed