Freeze-drying uses advanced technology to remove a food’s water content while preserving all of its organoleptic qualities. The food is first quick-frozen, then put in a vacuum that causes ice to sublimate as water vapour. Once their water is removed, fruits and vegetables lose 85 to 95% of their initial weight. The process of drying foods without heating them prevents them from deteriorating: flavour, colour, fibres, and nutritional value are fully preserved.