Today commercial freeze-drying technologies are extremely energy intensive, as a result for low added value products such as instant food and snacks 50-80% of the overall product cost is energy consumption. Furthermore, these technologies are also carbon intensive and their processes are very difficult to control. For this reason sustainability can be considered as one of our key strengths. Once the products are freeze-dried we can make food last up-to 36 months with no need for a cold chain and save an enormous amount of equivalent CO2 (every year approximately 4% of world’s CO2 emissions come from food waste, energy, transport and refrigerant leaks caused by the cold chain). In 2019 we have incorporated Liocreo and in 2020 have designed the technology, which has been a great result because our proprietary freeze drying technology reduces by 50-70% the energy consumption with respect to other commercial freeze-dryers. Until now, freeze-drying has consumed an incredible amount of energy with high processing costs. Now, thanks to our novel low-intensity freeze-drying technology, for a lot of food products which need refrigeration it is more economical and sustainable to freeze-dry and ship them without the necessity of maintaining a cold-chain.
At the same time we can guarantee freeze-dried food with a better quality, look and taste than other competitors on the market. Our technology can preserve food nutrients and retain up to 70-90% of vitamin content after 18 months (analyses certified by external dedicated laboratories). This allows us to provide healthy and sustainable food to customers. We strongly believe that our technology is a game-changer for the production of sustainable, nutritious and high-quality food.
Our aim is to use our disruptive technological advantage to build sustainable freeze-drying mega-plants around the world to freeze-dry food at a lower cost and sell products worldwide by establishing partnerships with food producers from several areas in the food industry.
