FAQ

What is Freeze Drying?

   The process when a solid turns directly into a gas is called Sublimation.
Freeze drying uses sublimation to remove water from food. The scientific name for this food preservation method is called Lyophilization. 

   By removing 98% of moisture this preserves 97% of nutrients, compared to dehydration which retains 60% and canned foods only retain 40% of nutrients!

   Freeze drying also showed in studies that antioxidants are preserved with only a 8% loss overall.

   Along with nutrients the freezing process to preserves the actual colour and shape of the original raw material. Everything can be eaten directly or rehydrated it’s your choice.

   Freeze drying allows for light weight and shelf stable products that can last up to 30 years unopened. Freeze dried candy allows for texture and appearance to be modified. With fruit the same applies but it can also be rehydrated to its original form with on average only a 5% nutrient loss! Compared to dehydration which looses around 60% of the products nutrients, not to mention flavour and textures. 

   Everyone can enjoy and benefit from freeze dried foods. Saving food waste from going to landfills, lightweight snacks for hiking, camping and travelling, blending up freeze dried fruits and candy to add to baking or garnishing cocktails, the list is endless!

 

What are the powders?

   Not only does freeze dried foods have a shelf life of 25-30 years unopened, almost everything we carry can easily be blended up into a super fragrant and flavourful powders. These powders are amazing for garnishing drinks and desserts. We also use the powders to rim cocktail glasses for next level drinks!