The Science Behind Spruits

Freeze-drying is one of the gentlest methods to preserve food — studies show it retains up to 97% of the original nutrients found in fresh fruits and vegetables.

  • Flash Freezing

    Fresh fruit is quickly frozen at very low temperatures. This step preserves the fruit’s natural color, flavor, and nutrients by halting enzymatic activity and degradation.

  • Vacuum Time

    The frozen fruit is placed in a vacuum chamber, where pressure is reduced. This environment allows the ice to sublimate—turning directly into vapor without melting—minimizing texture and nutrient loss.

  • Slow Heat, Light Touch

    A gentle, controlled heat removes any remaining moisture. The result is a shelf-stable product with high nutrient retention and excellent taste, ready to be ground into powder

What Studies Say

Freeze-drying has been extensively studied by food scientists for decades. Here are just a few of the findings:

  • Backed by Science: Freeze-Drying Retains Up to 97% of Vitamin C

    Multiple studies confirm that freeze-drying preserves nutrients better than other drying methods. In particular, research on strawberries and other fruits shows that freeze-dried products can retain up to 97% of their vitamin C, along with other valuable antioxidants and phenolic compounds. Lower-temperature freeze-drying conditions further protect sensitive nutrients, ensuring foods stay closer to their fresh state in both nutrition and quality.

    Uscanga, Mariana & Salvador, Ana & Camacho, María & Martínez‐Navarrete, Nuria. (2021). Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice. International Journal of Food Science & Technology. 56. 10.1111/ijfs.15086.

    Silva-Espinoza MA, Ayed C, Foster T, Camacho MDM, Martínez-Navarrete N. The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree. Foods. 2019 Dec 30;9(1):32. doi: 10.3390/foods9010032. PMID: 31905861; PMCID: PMC7022254.

  • Strawberries That Lower Cholesterol? Clinical Results Say Yes

    In this randomized double-blind trial, adults with elevated cholesterol consumed 50g of freeze-dried strawberry powder daily for 12 weeks. The results showed significant reductions in total cholesterol, LDL ("bad") cholesterol, and lipid peroxidation markers. The study demonstrates how freeze-dried strawberries may offer measurable heart-health benefits and serve as a practical, nutrient-rich dietary supplement.

    Richter, C. K., Skulas-Ray, A. C., Gaugler, T. L., Meily, S., Petersen, K. S., & Kris-Etherton, P. M. (2022). Randomized Double-Blind Controlled Trial of Freeze-Dried Strawberry Powder Supplementation in Adults with Overweight or Obesity and Elevated Cholesterol.Journal of the American Nutrition Association,42(2), 148–158. https://doi.org/10.1080/07315724.2021.2014369

  • Strawberry Powder Makes Ice Cream Stay Put

    Researchers discovered that adding just 3% freeze-dried strawberry powder to frozen dairy desserts—like ice cream—helps keep them firm for way longer. It thickens the mix, softens the texture, and even stops melting, thanks to natural fibers and pectin found in the strawberry powder. This makes it a smart, clean-label way to stabilize frozen treats without artificial additives.

    Bilbao-Sainz C, Sinrod AJG, Chiou BS, McHugh T. Functionality of strawberry powder on frozen dairy desserts. J Texture Stud. 2019 Dec;50(6):556-563. doi: 10.1111/jtxs.12464. Epub 2019 Jul 25. PMID: 31278753.

  • Turning Fruit Scraps into Superfood Powders

    This study shows how freeze-drying leftover fruit and veggie bits—like peels and pulps that often go to waste—can turn them into powerful, nutrient-packed powders. The researchers tested the total antioxidant and polyphenol levels in these powders and used smart stats to dig into their health potential. It’s a win-win: helping reduce food waste while creating new health-boosting products straight from the farm.

    Donno D, Neirotti G, Fioccardi A, Razafindrakoto ZR, Tombozara N, Mellano MG, Beccaro GL, Gamba G. Freeze-Drying for the Reduction of Fruit and Vegetable Chain Losses: A Sustainable Solution to Produce Potential Health-Promoting Food Applications. Plants (Basel). 2025 Jan 9;14(2):168. doi: 10.3390/plants14020168. PMID: 39861522; PMCID: PMC11768221.

  • Why Freeze-Drying Is Top-Tier for Plant Foods

    This review digs into why freeze-drying is one of the best ways to preserve plant-based foods—from fruits and veggies to spices and even maple syrup. By freezing products and removing water via sublimation under vacuum, freeze-drying keeps the food’s structure, color, flavor, and its sensitive nutrients (like vitamin C and antioxidants) in excellent shape. While it's slower and more expensive than other methods, it's the go-to choice when quality matters most—especially if you want long-lasting, high-value ingredients.

    Bhatta S, Stevanovic Janezic T, Ratti C. Freeze-Drying of Plant-Based Foods. Foods. 2020 Jan 13;9(1):87. doi: 10.3390/foods9010087. PMID: 31941082; PMCID: PMC7022747.