How freeze-drying works
Freeze-drying (lyophilisation) removes the water from the fruit without heating it. The result: light, crisp and intense in flavour – from nothing but fruit.
1. Harvest & preparation
Ripe fruit is washed and – depending on the variety – cut.
2. Freezing
The fruit is deep-frozen. The water it contains turns to ice.
3. Sublimation under vacuum
Under vacuum, the ice passes directly from the solid to the gaseous state (sublimation) – without a liquid phase.
4. Final drying & packaging
Residual moisture is removed, then it's packaged airtight and protected from light.
Fresh, freeze-dried, dried
A factual overview of typical characteristics of the methods. Values are general classifications, not product-specific nutritional data – these are in each product's nutrition table.
| Property | Fresh | Freeze-dried | Conventionally dried |
|---|---|---|---|
| Water content | high | very low | low |
| Heat in the process | — | none (cold/vacuum) | heat/hot air |
| Texture | juicy | light, crisp | chewy, soft |
| Shelf life | short | long | medium to long |
What is freeze-dried fruit good for?
- As a crisp snack on the go
- In muesli, porridge or yoghurt
- For baking and in desserts
- In tea or water for a fruity aroma