Think Fruits
with VACUUM
Technology

Freeze dry fruits is becoming popular these days. The texture and flavor is much better that regular dry fruits.

Vaccum Freeze Dry

Freeze dry foods are produced by Vacuum freeze dry technology. Frozen water inside fruits transform into vapor directly in vacuum by process called sublimation. This process doesn’t break the texture of fruits, also it keeps the appearance. Freeze dry technology is well known as those used for instant coffee, instant noodles, soups and soup ingredients as well as dried fruits/vegetables products.

Benefits of Vacuum Freeze Dry

冷却時間の短縮

High-Dry

Effective to produce product in long shelf life

水切り不要

Easy delivery

Product become lighter by removing water

均一冷却

Maintained nutrients

Low temperature process gives less affect

保存期間の延長

Reproducibility

Removing water from frozen product allow it to keep appearance