uses a freeze-drying process which consists of two main steps : quick freezing of the product and sublimation in water. Compared to other food-drying preservation processes such as dehydrating, freeze-drying allows the fresh colour and taste of products to be preserved. It also enables around 95% of the nutritional qualities of the fresh product to be preserved (notably elements sensitive to heat and oxidation), whereas dehydrating only preserves around 50%. These products, which have lost 95% of their water content, can be kept for at least 12 months. Due to the freeze-drying process carried out under specific pressure conditions, the products have an enlarged appearance. Especially, in the case of powders, this can make them easier to work with and to rehydrate; this can be 4 to 6 times faster than for dehydrated products, for example.

Without any colouring,