Our organically grown produce has been perfectly preserved to hold its quality it was harvested with by the ‘freeze-drying’ process.
This process takes a perishable product and makes it stable enough to be room temperature indefinitely in the right conditions (no moisture, no oxygen)….
Eat As Is, Add to meals, Rehydrate & Add to cooking
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat.
Because of the low temperature used in processing, the quality of the rehydrated product is excellent. When solid objects like strawberries are freeze dried the original shape of the product is maintained. If the product to be dried is a liquid, as often seen in pharmaceutical applications, the properties of the final product are optimized by the combination of excipients (i.e., inactive ingredients). Primary applications of freeze drying include biological (e.g., bacteria and yeasts), biomedical (e.g., surgical transplants), food processing and preservation.