Freeze drying

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Own production
Large assortment
Own logistics
Perfect preservation

Freeze drying

DRYFF produces organic products using raw materials grown without the use of synthetic fertilizers or pesticides.

Method advantages

Preservation of structure, volume, size, color, taste, and aroma

Long shelf life, minimum 2 years

Restoration of product within
10-15 minutes of being placed in water

All the beneficial substances, amino acids and components are retained

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Tour of production facilities

Where freeze-drying technology is applied:

  • Natural delicious crunchy snacks
  • Natural breakfast supplements
  • Natural fillings and decorations for baked goods and confectionery
  • Natural smoothies
  • Natural yogurt supplements
  • Natural ingredients for desserts, ice-cream, and puddings
  • Natural supplements for teas and other drinks
  • Natural food colors
  • Natural flavorings
  • Natural aromatizers


The rapid (shock) freezing does not disrupt the cellular structure of the products; all nutrients (biologically significant components), vitamins, and amino acids are preserved.


More details


More details

These are only some of the products we subject to the freeze-drying method:

INGREDIENTS exhibition


DRYFF always welcomes productive, mutually beneficial cooperation.
Our company’s partners include:

    • Döhler – a global leader in the field of innovative technologies for shock freezing and storage of fruits and berries
    • Farmers from Izmir province (Turkey) – producers of organic fruits and berries
    • DRYFF works with top freeze-drying experts, including:

      1. Gennady Semenov — Doctor of Technical Sciences, Professor, Moscow State Institute of Food Production

      2. Irina Krasnova — Candidate of Technical Sciences, Moscow State Institute of Food Production

    3. Ismail Eren — Candidate of Technical Sciences, Associate Professor, Manisa Celal Bayar University


Regarding cooperation, please call us on +1 (267) 401-9667 or send a request/proposal by email: This email address is being protected from spambots. You need JavaScript enabled to view it.