Freeze drying is the most successful drying method available, preserving nutritional benefits, taste and shape of the food. It also increases the shelf life by limiting mould, bacterial growth and the prevention of decomposition

In contrast to alternative methods where heat is added and the water is evaporated, in freeze-drying the water is sublimated, which is a phenomenon where water transforms from a solid state (Ice) directly to a gas state (Vapour).

Many drying processes are used in the industry today, resulting in different products with distinct applications. Freeze drying should not be confused with other processes available, such as low temperature vacuum drying or spray drying. The true process of freeze drying is meticulously managed, conducted at low temperatures during the drying process and at adequate timeframe not to damage the delicate compounds of the fruits. This therefore maximizes the preservation of nutrients within each fruit.