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[/vc_column_text][vc_column_text]We use freeze drying to remove the water from plants (organic wherever we possibly can) while preserving the full nutritional value and cell structure, with no nasty preservatives.

It’s a simple process that still amazes us. Here’s how it works:

[/vc_column_text][vc_row_inner css=”.vc_custom_1552493742751{margin-right: 10% !important;margin-left: 10% !important;padding-top: 10px !important;padding-bottom: 10px !important;}”][vc_column_inner width=”1/3″ offset=”vc_col-md-offset-0 vc_col-md-4 vc_col-xs-offset-1 vc_col-xs-10″][vc_single_image image=”26507″ alignment=”center”][vc_column_text]Deep Freeze
Using a process known as IQF, plants are cryogenically frozen (-30°C) as soon after harvest as possible to lock in the nutrition.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ offset=”vc_col-md-offset-0 vc_col-md-4 vc_col-xs-offset-1 vc_col-xs-10″][vc_single_image image=”26508″ alignment=”center”][vc_column_text]Drop the pressure
The plants go into a low pressure vacuum chamber.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ offset=”vc_col-md-offset-0 vc_col-md-4 vc_col-xs-offset-1 vc_col-xs-10″][vc_single_image image=”26509″ alignment=”center”][vc_column_text]Warm it up
The temperature is raised slowly so the ice molecules transition from solid straight to gas preserving the cell structure.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]

Sound familiar? Freeze drying uses sublimation – who knew GCSE physics would be useful! Once dried, we blitz the plants into powders and blend to recipes with developed with Katie – our amazing nutritionist.

Each plantshake is the equivalent of at least 150g of fresh fruit and veg – you just rehydrate with water or milk wherever you are. Yes, it’s really that easy.

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[/vc_column_text][vc_column_text]Scientists have long know about the benefits of freeze drying – it’s used for medicines and to prep food to send to the astronauts – but more recently, they’ve got their teeth into freeze drying’s amazing ability to preserve the nutritional benefits of plants. Most plants start to decline in the nutritional value from the moment they’re picked.

The results below are from a study performed by Sheffield Hallum University on fresh v freeze dried strawberries, showing that freeze drying halts the decline almost completely:[/vc_column_text][vc_progress_bar values=”%5B%7B%22label%22%3A%22Vitamin%20C%20-%20Freeze%20Dried%22%2C%22value%22%3A%22100%22%2C%22color%22%3A%22vista-blue%22%7D%2C%7B%22label%22%3A%22Vitamin%20C%20-%20Fresh%22%2C%22value%22%3A%2281%22%2C%22color%22%3A%22grey%22%7D%2C%7B%22label%22%3A%22Antioxidants%20-%20Freeze%20Dried%22%2C%22value%22%3A%2292%22%2C%22color%22%3A%22vista-blue%22%7D%2C%7B%22label%22%3A%22Antioxidants%20-%20Fresh%22%2C%22value%22%3A%2277%22%2C%22color%22%3A%22grey%22%7D%2C%7B%22label%22%3A%22Polyphenols%20-%20Freeze%20Dried%22%2C%22value%22%3A%22100%22%2C%22color%22%3A%22vista-blue%22%7D%2C%7B%22label%22%3A%22Polyphenols%20-%20Fresh%22%2C%22value%22%3A%2218%22%2C%22color%22%3A%22grey%22%7D%5D” bgcolor=”white” options=”animated” units=”%” css=”.vc_custom_1552491748926{padding-right: 20% !important;padding-left: 20% !important;}” title=”Nutritional content of strawberries 7 days* after harvest”][vc_column_text]* most ‘fresh’ fruit and veg takes almost three times this to make it to the supermarket shelves…

Overall, freeze drying maintains 98% of the total nutritional content from the moment its frozen hours after harvest. Compare this with fresh foods that are often weeks old, and ripened off the stem, which lose between 19-82% of their nutritional value after just 7 days (chilled not ambient).

It’s not all about nutrition, freeze drying preserves the flavour and colour too. Short of having your own veg patch, we are completely convinced that freeze drying is the best way to harness the good that nature provides in our crazy modern lives. It provides all the benefits of frozen, but without taking up your precious freezer real estate or having to wash up your blender!

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