Natural ingredients such as fruit, vegetables, herbs and spices have numerous health benefits and medicinal properties. Current drying techniques use high temperatures to dry products, resulting in the reduction of key nutrients.

According to studies, low temperature drying techniques are the only processing methods that can retain the colour, flavour, and nutritional content of natural ingredients.

Using Solid-State RF generators, we can vacuum ingredients to dry at low temperatures (30-45degC). Our approach removes the need for intensive heating or freezing, maintaining maximum vitamins/minerals/enzymes to create healthier, nutrient-rich products.

Initial testing on lemons has shown that our technology delivered 97% more Vitamin C than other drying methods, and was able to dry the lemons in a much shorter time (45 minutes compared to 48 hours in the case of freeze drying), whilst preserving full colour, texture and smell.