Does freeze-drying add preservatives?

No. Freeze-drying is a physical process that removes water. On its own, it does not require any preservatives to be added. The exact composition is still stated on each product.

Is it the same as a dried fruit?

No. A classic dried fruit is generally dehydrated with hot air. A freeze-dried fruit is first frozen, then dried under vacuum by sublimation. Its texture is therefore much lighter and crunchier.

Why is the product so light?

Fruits and vegetables naturally contain a lot of water. By removing this water, freeze-drying greatly reduces their weight.

How should a freeze-dried product be stored?

Store it in a dry place, at room temperature, away from heat and light. Once opened, reseal the packaging carefully to protect it from moisture.

Can a freeze-dried food be rehydrated?

Yes. Depending on the use, it can be rehydrated with water or another liquid, or used directly to keep its crunchy texture.

Does freeze-drying preserve nutrients?

Low temperatures generally help preserve many nutrients and sensitive compounds better than processes using more heat. However, the level of preservation varies depending on the food and the cycle used.

Guide — Chapter 01

The Science
of freeze-drying.

Freeze-drying is a low-temperature preservation process. The food is first frozen, then placed under vacuum so its ice is removed by sublimation. A method designed to preserve its shape, colour, aroma and sensory qualities as closely as possible.

Scroll to understand the process

Chapter 02

Why do we want to preserve food?

Preserving food extends its availability, simplifies storage and limits waste, while preserving its qualities as closely as possible.

Less waste

Extending a food's usable life helps manage stock better and limits products being thrown away.

Seasonality

Enjoy fruits and vegetables harvested at their peak for much longer.

Quality

Preserve the shape, colour, aroma and sensory qualities of the product as closely as possible.

Transport

Greatly reduce water-related weight and make fragile products easier to transport.

Convenience

Obtain a light, stable product that's easy to store and ready to use.

Chapter 03

How does freeze-drying work?

The process relies on five controlled stages: preparation, freezing, vacuum, sublimation and stabilisation.

Step 01
Preparation
Ingredients are selected, cleaned and prepared in the desired form: whole, sliced or in pieces.
Step 02
Controlled freezing
The water in the food is turned into ice. Temperature and freezing speed are adapted to the product.
Step 03
Vacuum
The frozen food is placed in a chamber where pressure is greatly reduced.
Step 04
Sublimation
Through a controlled input of energy, the ice passes directly from solid to vapour, without becoming liquid.
Step 05
Stabilisation
Residual moisture is reduced before the product is protected in air- and moisture-tight packaging.

Chapter 04

The direct shift from ice to vapour.

Sublimation is at the heart of freeze-drying. Under reduced pressure, the ice leaves the food as vapour without passing through a liquid state.

As the ice crystals disappear, they leave behind a light, porous structure. This structure contributes to the crunch and makes rehydration easier if needed.

Chapter 05

What happens to the food?

Freeze-drying removes most of the water while generally preserving the product's shape. Weight, texture and storage conditions change significantly.

The same strawberry after freeze-drying: matte, porous surface, lighter red, shape preserved.

Whole fresh strawberry photographed on a cream background, glossy and bright red skin.

FreshFreeze-dried

Drag to compare — same strawberry, same framing.

Fresh foodFreeze-dried food

WaterFresh ·Naturally high in waterFreeze-dried ·Very low residual content
WeightFresh ·Original weightFreeze-dried ·Greatly reduced depending on the food
ShapeFresh ·Soft or juicyFreeze-dried ·Shape generally well preserved
TextureFresh ·Firm, tender or juicyFreeze-dried ·Light, porous and crunchy
StorageFresh ·Short and often refrigeratedFreeze-dried ·Long shelf life in suitable packaging
UseFresh ·Immediate consumptionFreeze-dried ·Snack, topping, cooking, mixology or rehydration

Results vary depending on the food, the freeze-drying cycle, the packaging and the storage conditions. Always check the best-before date shown on the product.

Chapter 06

Why is freeze-drying interesting?

Freeze-drying is one of the most effective methods for preserving a food's structure and sensory qualities. It produces a light, stable and versatile product.

Crunchy texture

Removing the water leaves a light, porous structure, without frying.

Preserved quality

Low temperatures help preserve colour, aroma and many sensitive compounds as closely as possible.

Long shelf life

Low water content slows down the reactions responsible for product spoilage.

Light weight

Removing the water makes food much lighter and easier to transport.

Versatility

To snack on, sprinkle, rehydrate or use in recipes.

Simple recipes

GREEN'CROQ products are developed without added preservatives or unnecessary additives.

Good to know

Freeze-drying requires more time and energy than conventional drying. The resulting product must also be kept protected from moisture once opened.

Chapter 07

Freeze-drying or dehydration: what's the difference?

Both processes remove water, but they use different conditions and do not produce the same texture.

Criteria	Freeze-drying	Classic dehydration
Principle	Freezing, vacuum and sublimation	Hot air circulation
Product temperature	Low and controlled	Generally higher
Texture	Light, porous and crunchy	Soft, dense or chewy
Shape and colour	Generally better preserved	Changes often more visible
Rehydration	Fast thanks to the porous structure	Often slower
Time and cost	Longer and more demanding process	Generally simpler process

Principle

Freeze-dryingFreezing, vacuum and sublimation

Classic dehydrationHot air circulation

Product temperature

Freeze-dryingLow and controlled

Classic dehydrationGenerally higher

Texture

Freeze-dryingLight, porous and crunchy

Classic dehydrationSoft, dense or chewy

Shape and colour

Freeze-dryingGenerally better preserved

Classic dehydrationChanges often more visible

Rehydration

Freeze-dryingFast thanks to the porous structure

Classic dehydrationOften slower

Time and cost

Freeze-dryingLonger and more demanding process

Classic dehydrationGenerally simpler process

No method is universally superior: the choice depends on the product, the intended use and the desired texture.

Chapter 08

Where is freeze-drying used?

From everyday snacking to space missions, freeze-drying is used whenever lightness, stability and product quality are essential.

Everyday snacking

Fruits, vegetables and mixes to snack on at the office, at school or on the go.

Breakfast

Mueslis, yoghurts, porridges, pastries and toppings.

Sport & hiking

Lightweight, portable products that are easy to carry.

Cocktails & mixology

Garnishes, decorations, powders and concentrated flavours.

Cooking & catering

Textures, plating, desserts and culinary creations.

Hospitality & events

Buffets, room service, welcome amenities and receptions.

Space exploration

Freeze-dried foods have been used in crewed space programmes since the 1960s.

Research & pharma

Freeze-drying also makes it possible to stabilise certain sensitive products and compounds.

Chapter 09

Frequently asked questions

Clear answers to the questions we hear most often.

Chapter 10 — Over to you

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Discover GREEN'CROQ freeze-dried fruits and vegetables, for your everyday moments as well as your professional uses.

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The Scienceof freeze-drying.