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Deep Freeze
Plants are cryogenically frozen (-30°C) as soon after harvest as possible to lock in the nutrition.
Drop the pressure
The plants go into a low pressure vacuum chamber.
WARM IT UP
The temperature is raised slowly so the ice transition from solid straight to gas preserving the cell structure.
WHY FREEZE DRYING?
Scientists have long know about the benefits of freeze drying – it’s used for medicines and to prep food to send to the astronauts – but more recently, they’ve got their teeth into freeze drying’s amazing ability to preserve the nutritional benefits of plants.
Most plants start to decline in the nutritional value from the moment they’re picked. These results are from a study performed by Sheffield Hallum University on fresh v freeze dried strawberries, showing that freeze drying halts the decline almost completely:
NUTRITIONAL VALUE OF STRAWBERRIES 7 DAYS* AFTER HARVEST
* most ‘fresh’ fruit and veg takes almost three times this to make it to the supermarket shelves.
All the nutrition
ALL THE FLAVOUR
ALL THE COLOUR
THE NEXT BEST THING TO YOUR OWN VEG PATCH
We are convinced that freeze drying is the best way to harness the good that nature provides in a way that suits our crazy modern lives. We’re committed to using this amazing tech to help you get more plants every day, so you can focus on the things you love.