Production Process

Freeze Drying

We adopt full vacuum low-temperature freeze drying technology to retain the original color, flavor and nutrition of fruits & vegetables, producing ultra-light, crispy products without high temperature damage.

Raw Material Screening

Selected fruits, vegetables, dairy ingredients, and other related food materials.

Cleaning & Preparation

Wash, core, cut and shape as needed. Custom pre-processing available for different products and customer requirements.

Quick Freezing

Rapid freezing converts internal water into fine ice crystals, it keeps fruit’s original shape, color and nutrients undamaged.

Vacuum Sublimation Drying

Under high vacuum environment, ice inside the fruit turns straight into vapor. After removing water, natural fruit structure stays intact.

Secondary Drying

Accurate heat & pressure control thoroughly removes residual moisture, locking in dryness for a longer shelf life.

Structure Preservation

Scientific freeze-drying shaping keeps complete fruit and vegetable appearance, pure taste and ultra-crispy texture.

Sorting & Inspection

Checking appearance, texture, size, and overall quality before packing.

Packing & Storage

Bulk or retail customized packaging complying with standardized storage requirements.

Customizable packaging designs, bag sizes and filling weights.

Final Check & Shipment

Comprehensive inspection to ensure the safe delivery of goods to all parts of the world.

All processes follow strict fresh produce selection, cleaning, sorting and protective packaging standards. Different core processing techniques create various textures and product types.

Hot Air Drying

We adopt blanching + staged hot air drying & moisture equalization to produce stable chewy dehydrated fruits & vegetables with natural color.

Blanching

Controlled short-time heating inhibits fruit browning, softens fibers and reduces raw astringency before drying.

Controlled Hot Air Drying

Gradual low-to-medium temperature air circulation slowly evaporates internal moisture to form chewy dehydrated texture.

Moisture conditioning

Sealed standing balances water content inside every piece to avoid hard outer layer and wet core.

VF Vacuum Frying

We adopt professional low-temperature vacuum frying technology to produce low-oil, crispy, and natural fruit & vegetable crisps.

Low-temperature Vacuum Frying

Vacuum low-heat cooking removes moisture quickly for crisp texture, very little oil gets absorbed into the slices.

Centrifugal De-oiling & Filtration

High-speed centrifugal de-oiling removes surface residual oil, keeping the product light and non-greasy.

Constant Temperature Dehydration & Shaping

Secondary mild drying stabilizes texture, locks natural color and prevents softening during storage.

Candied Process

We adopt two candying lines: blanch + sugar soak + boil for firm fruits, and cold sugar soaking without pre-cooking for soft berries to retain fresh flavor.

Blanching / Pre-cooking （exclusive for hard preserved fruits）

Short controlled boiling softens fruit tissue, removes bitter substances and prevents browning for uniform sugar absorption in later soaking.

Sugar Soaking

Soak fruits in low concentration sugar solution at room temperature, and the sugar will slowly seep into the flesh evenly. The delicate flesh will not be damaged

Sugar Boiling

Stepwise heating with stepwise sugar addition raises syrup concentration, making fruit translucent, glossy and fully infused with sweetness.

Low-Temperature Drying

Gentle warm air drying removes excess syrup to form tender, non-sticky chewy texture.

Optional Sugar Coating

A thin layer of sugar creates a crisp sugary outer layer, keeps pieces from clumping together and lets the snacks stay fresh longer.