5 fruits and vegetables a day: why that number, and how to get there
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What is freeze-drying?
Nothing chemical, nothing added. We freeze fresh fruits and vegetables at −40°C, then remove the water cold, under vacuum. No heat, no additives — keeping the colour, the taste and most of the vitamins. Just rehydrate in water or milk.
We freeze
Fresh fruit, picked ripe, flash-frozen at −40°C.
We remove the water, cold
Under vacuum, the ice evaporates directly (sublimation). No heat.
The whole fruit, minus the water
Fibre, colour and taste kept. Without heat, vitamins hold up better than with hot drying. 12 months, no fridge.
≠ pasteurised store juice, which is heated and destroys part of the vitamins.
1/3
of all food produced worldwide is never eaten — and fresh fruits & vegetables are thrown away the most.
Source: FAOWaste stops here.
Freeze-dried fruit doesn’t rot. At home: nothing wilts in the fridge, nothing ends up in the bin.
- Keeps 12 months, no fridge needed
- Exact 22 g sticks — you only open what you drink
- No forgotten fruit, no leftovers wasted
Why VitaDry changes the game
VitaDry brings the best of both worlds: the natural side of homemade and the ease of ready-made — without the downsides.
Tips & recipes
Short, practical ideas to eat more fruit — without turning your days upside down.
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