IFDC - Indian Freeze Drying Corp

The Process of Freeze Drying

Step 1

Fresh or cooked food are flash frozen then placed in a vacuum chamber.

Step 2

More than 90% of the food moisture is drawn off by sublimating the ice at temperatures as low as -50°C.

Step 3

The freeze dried food is sealed in moisture- and oxygen-proof packaging to ensure freshness.

Step 4

When the product is rehydrated, the food regains its original fresh flavour, aroma, texture, and appearance.

Advantages of Freeze Drying

Long Shelf Life

When stored in airtight packaging, freeze-dried ingredients can be stored for several years and retain their flavor. They're easy to store, without refrigeration.

Without Preservatives

The pure natural product, without additives or preservatives – this is what freeze-drying makes possible and thus fits perfectly with natural nutrition trends.

Natural Colors

Thanks to the gentle and rapid freeze-drying process, the natural colors are largely preserved – or return when the ingredients are used.

Freeze Drying