Lyophilization
Freeze-drying is one of the best methods of preserving food and one of the oldest, discovered in 200 BC. by the INCAS, also known to the Vikings and now the only food consumed by astronauts.
Natural Water
The fruit is frozen to subject it to dehydration by removing the natural water.
frozen on ice
Capture all the vitamins and natural flavors
Instantly evaporated
It allows it to pass from a solid state to a vapor state, without going through the liquid state
Since the food is not exposed to heat in the process of dehydration, as in other processes, it preserves its nutritional properties such as vitamins and minerals, and organoleptic properties such as color, l aroma and flavor at 97%. It does not contain artificial preservatives and preservative additives, it has high safety standards because the product is frozen at temperatures of -40 C and preserves and prolongs the shelf life of food (it can be stored until at 25 years) because in the absence of water, it does not, microorganisms can proliferate.