Lyophilization is a food preservation process that consists of rapid cooling of foods to low temperatures, sublimation of crystal-bound water from a solid to a gaseous aggregate state.

After the water is removed, all foods retain their taste, structure, color, aroma, nutritional value and, of course, all vitamins and minerals. In the case of fruit, 100% fruit content is preserved, without added sugar, preservatives or dyes. The process ensures an unlimited shelf life of foods when properly stored in an airtight glass container. Freeze-drying also protects the biochemical and enzymatic composition of foods.

Freeze-dried fruits and vegetables are categorized as functional foods called superfoods. These are foods that have a potentially positive effect on health over and above the basic diet. Which means that such foods promote optimal health and reduce the risk of modern-day diseases.

We can also lyophilize bee products: royal jelly, apilarnil, pollen. The process itself preserves the nutritional and medicinal value of these products.

Freeze-dried fruit, royal jelly, pollen, apilarnil can also be added to creamed honey and thus excellent apitherapeutic preparations are obtained.