For our meals we only use
100% natural and fresh ingredients.
We do not add any preservatives
or artificial food-additives
to our meals.
We are proud to cultivate
some of the fruits and herbs
on our own fields. Other fruits and herbs
as well as vegetables come from farmers
known to us personally. They are carefully
verified to ensure that their products meet
the highest quality standards.
We pay attention not only to the freeze-drying process but also to the way of preparing our meals. We always choose high quality ingredients. Furthermore every meal is cooked - just as a normal dish is prepared - before it is freeze-dried. The result obtained is the real taste of homemade meal.
The freeze-drying process allows the maintaining of the original form and size of all ingredients. We take advantage of this and cut all ingredients into bite-sized pieces. Consequently our meals not only taste like a homemade dish, but they also look like one.
To make sure our meals are safe in every aspect, they are checked twice in the in-house laboratory. Once- after being cooked and for a second time- after the freeze-drying process.
Freeze-dried food has a very high calorie content. Moreover, it maintains all of the food’s natural vitamins and minerals. The consumption of our meals allows you to generate long-lasting physical peak performance.
During the freeze-drying process 98% of the moisture content is being removed, which results in significantly reduced weight. Our meals are light-weight and compactly packed.
Our meals can be stored for years. Since the water content is being removed during the freeze-drying process, microorganisms and enzymes action are inhibited. Each pouch is hermetically sealed and contains an oxygen absorber.
In the first step of the freeze-drying process the product is frozen. Then the surrounding pressure is reduced resulting in a vacuum. The frozen water content sublimes directly from the solid phase to the gas phase.
This procedure is also known as LYOphilisation. The whole process takes 16 to 24 hours, depending on the size of the product. Through dehydration the meal loses over 90% of its original weight. The moisture content is reduced to 2% which inhibits the action of microorganisms and enzymes.
In a hermetic sealed packaging the product can be stored at room temperature without refrigeration for many years.
Freeze-dried food was first applied in the late forties and fifties of the twentieth century, when the threat of the Cold War looked into the eyes of ordinary, however wealthy American citizens. Information about nuclear armaments from the USSR and the fear of nuclear weapons resulted in the need to build shelters for the civilian population and creating the possibility of surviving in such shelters for a longer period of time.
Then, at the request of the U.S. government, first attempts have been made in order to produce food that can be used in extreme conditions to effectively replace the traditional cuisine. The only method used until the 50’s was food freezing. The lyophilization process was previously known, however it was only used successfully in the production of medicine and vaccines. The next important event that could be linked to the success of freeze-drying as a method of preserving food is the conquest of space. In the space travel era freeze-dried meals were an indispensable element of the astronauts’ diet during their travels. After being proved in such extreme conditions, freeze-dried meals have been also chosen as food for special troops.
These examples show how unique freeze-dried food is and that it is simply irreplaceable in extreme conditions. Freeze-dried food has successfully stood all challenges and revolutionized the food industry. Freeze-drying has found its niche in the food processing industry and has a stable place in high quality spices, fruits and meals.