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Freeze drying is a gentle process of food preservation called lyophilization. Lyophilization consists of three key steps: freezing, sublimation and desorption.

Freezing the food solid to -30° - -50° allows it to retain its structure, natural oils and vibrant color. The freezing process also locks in an extreme intense flavor.

Sublimation is the primary drying phase done under the pressure of a vacuum within the freeze dryer chamber. By gently increasing the temperature, ice turns to vapor which is then released from the product leaving a porous structure.

Desorption increases the temperature to remove any remaining moisture and absorbs the vapor released from sublimation.

When the process is complete, the final product will have retained approximately 95% of its nutritional value. Also, if packaged properly, freeze-dried food can maintain a shelf life of up to 20-25 years.