Freeze-Drying Technology

Freeze-drying (also known as lyophilisation) is currently the most popular method used for preservation of foods.


The process involves removing water from frozen material by sublimation of ice, i.e. its direct transformation into a vapour state, omitting the liquid state. Freeze drying is carried out under significantly reduced pressure.


Freeze-drying is a very complex and multi-step process. It begins with the initial freezing of the material at atmospheric pressure. Then, the sublimation of ice in vacuum is carried out, and the material is dried to the desired final humidity. The process of drying, so-called desorption, is carried out by heating the product and removing the chemically bound water that has not been frozen.


Most of our freeze-dried products come from high-quality frozen foods which we produce ourselves. That guarantees 100% traceability and the perfect quality of the final product.

Advantages of Freeze-Drying

Freeze dried fruits
retain their natural taste, aroma and colour without losing their nutritional value.

They do not contain
any preservatives.

The elimination of water
from the primary product significantly reduces the growth of microorganisms and bacteria.

Freeze dried fruits
are light, easy to transport and have a long shelf life.

Application of Freeze-Drying

Freeze drying has found wide application in food processing, but not only. It is also widely used in the pharmaceutical industry in the production of vaccines, storage of serum, antibiotics and hormones.


The versatility of the technology also allowed the process to be used in the cosmetics industry, wood technology and archaeology.


Freeze-drying is especially widely used to produce: dried fruit, vegetables and herbs, instant coffee and spices, and ingredients for ready meals, including dried meat