The tech behind the crunch
SCIENCE, NOT MAGIC.
Freeze-drying is the gentlest way to dry. We pull the water out at low temperature — flavour, colour and nutrients stay locked in.
Crystallization phase
3 STEPS TO PERFECTION
1
FREEZE
We freeze the fruit deep. The water is trapped as ice crystals — the cell structure stays intact. No mush, just structure.
2
VACUUM
In the chamber we drop the pressure far below water's triple point (under 611 Pa). With gentle heat the ice doesn't melt — it sublimates, straight from solid to vapour.
3
SUBLIMATION
The last bound water evaporates. What's left holds 1–4% moisture — a completely dry, ultra-light, crunchy snack with most of its vitamins and antioxidants preserved.
THE NUTRITION WAR
Regular dried fruit
Amm-Am! freeze-dried
Vitamin C retained 50–75 %
Vitamin C retained 85–98 %
Colour (anthocyanins) 4–14 %
Colour (anthocyanins) 85–97 %
Drying temperature 50–100 °C
Drying temperature below freezing
Added sugar often
Added sugar none needed
Texture shrunken, chewy
Texture crunchy
Shelf life 6–12 months
Shelf life years