Plants are cryogenically frozen (-30°C) as soon after harvest as possible to lock in the nutrition.
The plants go into a low pressure vacuum chamber.
The temperature is raised slowly so the ice transition from solid straight to gas preserving the cell structure.
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 Hallam University on fresh v freeze dried strawberries, showing that freeze drying halts the decline almost completely:
* most ‘fresh’ fruit and veg takes almost three times this to make it to the supermarket shelves.
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.