Lyophilisation is a process of dehumidifying the frosted material through ice sublimation, i.e. the material turns directly into the gaseous state, omitting the liquid state.

Usually, the process begins with initial frosting of the material down to the temperature of approximately -40°C at atmospheric pressure. Then the ice sublimes in vacuum and the material is desiccated until the desirable residual moisture is reached. Thanks to this, the food recovers its initial properties when rehydrated, that is poured with water. The dishes are of high quality and do not contain food preservatives.

Lyophilised food

-produced for the first time in the 20th century in the United States for army and astronauts
-preserves its natural properties – when poured with water, it recovers its initial aroma, taste, texture and biological activity
-0% preservatives; 0% flavourings; 0% colour additives
-0% aroma compounds
-does not lose the minerals and vitamins


Minor change of shape Considerable change of shape (shrunken product)
Natural aroma Aroma often altered
Natural taste Taste often altered
Natural or lighter colour of the raw material Darker colour than the colour of the raw material
Majority of food products, including meat, might be subject to this process Fruits, vegetables and seeds might be subject to this process; poor results of the process in case of meat
Fast and nearly complete saturation in water Slow saturation in water, not always complete

Shape of the product preserved, also when saturated in water When defrosted, product looks unattractive
When saturated in water, the nutrient properties do not deteriorate Defrosting causes considerable loss of nutrient value
Easy to store and transport Special storage conditions (minus temperature) required
Product is light Product is heavy
Products preserve their aroma Products lose their aroma in large part