Frequently Asked Questions

Freeze drying is a method of food preservation that retains up to 90% of the nutrients and all the rich flavours. From fruits, candies, and veggies to meat and dairy, all types of food can be freeze dried.

For more explanation, check out our What Actually Is Freeze Drying? blog post.

We use a special machine to freeze dry all our products. Foods are first frozen between -34°C (-30°F) to -45°C (-50°F). Next, a vacuum slowly warms the food, pulling out all the water and moisture from the chamber until the product is completely dry and preserved (the process of sublimation).

For more explanation, check out our What Actually Is Freeze Drying? blog post.

Candy is placed in the freeze dryer and frozen at extremely cold temperatures before the water is sucked out. The result is flavourful candy in new textures.

For more explanation, check out our What Actually Is Freeze Drying? blog post.

Freeze drying creates entirely new texture experiences for classic favourite candies. Chewy, gummy treats become light, airy, and crunchy, making them safe for anyone to enjoy, including people with orthodontics and dentures.

Check out a blog post explaining more advantages of freeze-drying here.

When stored in an air-tight container with an oxygen absorber, freeze-dried products can last up to 25 years… but we recommend eating your product within 3-4 months of purchase. Once opened, we recommend eating it within a week (to ensure it doesn't get moisture and lose its crunch).

Dehydrating pulls the water out of the product at warm temperatures. Freeze drying pulls the water out of frozen foods, preserving the flavour and nutrients in the food.

We explain this even more in our Freeze Drying vs Dehydrating blog post