Freeze dried vegetables

Our freeze-dried vegetables are prepared from selected vegetables using a freeze-drying (lyophilization) process, which removes moisture while retaining the product’s structure, colour, and characteristic flavour.

They are suitable for use in a variety of food applications such as soups, ready meals, snacks, and other culinary preparations. The freeze-dried form allows ease of storage, handling, and extended shelf life when maintained under recommended conditions.

Key features :

  1. Processed by Freeze-Drying: Prepared using freeze-drying (lyophilization) to remove moisture while maintaining product structure and characteristic flavour.
  2. Extended Shelf Life: Offers longer usability compared to fresh vegetables when stored under recommended conditions.
  3. No Added Preservatives: Does not contain added preservatives or artificial flavours.
  4. Convenient to Use: Ready-to-use format suitable for quick meal preparation.
  5. Versatile Applications: Suitable for use in soups, stews, ready meals, and other culinary preparations.
  6. Lightweight and Easy to Store: Freeze-dried form allows easy storage and transportation.
  7. Easy Rehydration: Can be rehydrated by adding water before use, as required.

 

Parts UsedVegetable flesh
Country of OriginIndia
Product ApplicationsNutritious snack, soups, stew, culinary dishes
Product portfolioFreeze dried vegetables, dehydrated vegetables
StorageStore in a cool, dark, dry place. Refrigerate in airtight container once open
Allergen InformationPackaged in a facility that also processes tree nuts.
Dietary PreferenceVegan, gluten free

 

Available variants :

Peas, Corn, Carrots, Broccoli, Bell Peppers, Tomatoes, Spinach, Onions, Potatoes, Mushrooms, Green Beans, Zucchini, Cauliflower, Asparagus, Snap Peas or customised mix of your favourite vegetables.

Interested in this product?

Preparation :

  1. Vegetables are harvested at their peak ripeness to ensure the best flavor and nutritional value
  2. They are then sorted and cleaned to remove any dirt, debris, or damaged portions
  3. Blanching involves briefly immersing the vegetables in boiling water or steam to stop enzymatic activity and destroy harmful microorganisms.
  4. After blanching, vegetables are quickly cooled down, usually with cold water or air
  5. The blanched vegetables are then placed in a freezer to freeze them. Freezing locks in the food's structure and helps with the subsequent freeze-drying process
  6. The frozen vegetables are placed in a vacuum chamber, and the temperature is lowered, causing the water in the vegetables to go through a process called sublimation.
  7. Sublimation is the direct transition of water from a solid (ice) to a vapor (water vapor) without passing through the liquid phase. This process preserves the structure and nutritional content of the vegetables
  8. After freeze-drying, the vegetables are removed from the vacuum chamber and immediately sealed in airtight containers, such as vacuum-sealed bags or cans

 

A convenient option for incorporating vegetables into a variety of food preparations.