Freeze drying, also known as lyophilization, is widely regarded as a superior industrial drying and preservation method. By drying at lower pressure, boiling points are lowered which allows products to dried at lower temperatures compared to other methods. This reduces damage to the product and ensures cellular integrity is retained.

Perhaps the key benefit of freeze drying is that all cellular integrity is retained throughout the drying process. The only thing removed from the product is water.

 Other benefits include the fact that vitamins and enzymes remain intact, shipping weight is significantly reduced and shelf-life is extended to over 2 years, providing suitable packaging is used. Reconstitution (rehydration) is almost instantaneous when water is added to the dried product.

Strictly speaking, anything can be freeze dried providing it contains water. Freeze drying is often used for food preservation and also for storing biologicals and pharmaceutical products. Examples include:

• Vegetables, meat and fish
• Fruits and juices
• Aloe vera, echinacea, and neutraceuticals
• Cultures for use in the dairy industry
• Water damaged books and documents
• Viruses and bacteria storage

Yes we can. Custom modifications can be built in during the manufacturing process. Upon confirmation of your order you’ll be required to submit a ‘Enquiry Form’ which outlines your requirements.