Food freeze-drying technology

Water out. The fruit stays.

Freeze-drying removes water from a frozen ingredient under vacuum. The result is a dry, light, stable format that keeps shape, color and aroma — and that your operation can measure and dose.

Process

From fresh ingredient to operational format.

We are based in Jalisco, Mexico.

Selection & prepFruit is received, selected, washed and cut at origin, under specification.
FreezingWater in the fruit becomes ice.
Primary dryingUnder vacuum, ice moves directly to vapor (sublimation). Structure is preserved.
Secondary dryingResidual moisture is removed to the specification target.
Format & packSlices, pieces, cubes or powder, packed to protect from moisture and oxygen.

Our freeze-drying

Industrial equipment. A controlled process.

Stainless-steel vacuum chambers in a clean area: fruit goes in on trays, is frozen and loses its water by sublimation down to the moisture on its specification sheet.

Open freeze-drying chamber with trays of strawberry, mango, kiwi, banana and raspberry — Open chamber with strawberry, mango, kiwi, banana and raspberry

Operator in hairnet and gloves loading a rack of fruit-slice trays into the vacuum chamber — Loading trays into the vacuum chamber

Two industrial freeze-drying chambers in a clean room, one open with trays of sliced fruit, a loaded trolley beside it — Chambers in line and tray trolleys

Sealed stainless-steel vacuum door of the freeze dryer with its process control panel — Sealed vacuum door and process control

Certifications and compliance

Scope and validity per product and plant. A copy of each certificate is available on request.

USDA OrganicOrganic · United States
EU OrganicOrganic · European Union
Orgánico MéxicoOrganic · SENASICA (LPO)
HACCPFood safety
FSPCAPreventive controls · FSMA
FDA registrationRegistered food facility
Global MarketFood safety certification
Kosher KMD MéxicoKosher
HalalHalal

From the production line

Real product, no studio.

Unstaged photographs of freeze-dried strawberry and avocado samples. The site’s studio images show the visual direction; these show the product as it comes off the line.

Freeze-dried strawberry slices from a production run, photographed on a plate

Freeze-dried avocado pieces from a production run in a glass bowl

Two numbers that are not the same

Yield is not hydration.

Fresh equivalent

How much fresh goes in

A 20% yield for avocado means roughly 5 kg of fresh avocado is needed to produce 1 kg of powder. It is used to compare mass, freight and storage.

Hydration ratio

How much water your application takes

It is not derived from yield. It depends on the target texture, the recipe and the use, and it is set through formulation testing. That is why we don’t publish water ratios until they are validated with you.

Specifications

Every SKU, with its own specification sheet.

Shelf life, storage conditions and origin are confirmed per product and lot. We don’t apply one number to the whole portfolio.

Request specs

Description and format
Target moisture and water activity
Microbiological parameters
Validated shelf life and storage conditions
Packaging and pack sizes
Allergens and applicable declarations
Application guidance

Lab & custom development

Need another ingredient?

Our development process can evaluate additional ingredients, formats and applications: fruits, vegetables, sauces and prepared bases. Technical feasibility is confirmed only after testing.

Papaya
Kiwi
Pear
Pitaya
Jackfruit
Vegetables
Sauces
Culinary bases

Discuss a custom project

Freeze-dried kiwi slices from a development project

Freeze-dried, dehydrated or frozen

Freeze-dried vs dehydrated vs frozen fruit: what changes for your operation

	Freeze-dried	Dehydrated	Frozen
How water is removed	Frozen, then ice turns to vapor under vacuum (sublimation)	Evaporated with warm air	Not removed: it stays as ice
Shape and color	Largely preserved	Shrinks and often darkens	Preserved; texture changes on thawing
Storage	Dry, in sealed packaging	Dry	Continuous frozen storage
Weight shipped	Low: little water remains	Low	The full weight of the food
Typical B2B use	Powders, slices and pieces for dosing	Snacks, blends, bakery	Fruit ready to blend or cook

Glossary

Freeze-drying (liofilización · lyophilisation): Drying by freezing and vacuum sublimation. Spanish: liofilización; French: lyophilisation.
Sublimation: Ice turning directly into vapor without becoming liquid water. It is what preserves the food’s structure.
Yield: Freeze-dried mass ÷ fresh mass. It shows how much fresh produce is needed to make 1 kg of product.
Fresh equivalent: 1 ÷ yield. Used to compare mass, freight and storage with the fresh ingredient.
Specification sheet: Per-SKU document with format, target moisture and water activity, microbiological parameters, validated shelf life, packaging and allergens.