Freeze-drying is the world's most advanced drying technology. Freeze-drying technology enables water to pass directly from solid state ice to gaseous water vapor under low temperature and low pressure, without ever turning into liquid state, that is, by using the sublimation principle, water is removed from the food.

The moisture content of the products, which start the drying process as frozen, is reduced to 2% by sublimation in the low pressure and low temperature environment created in the machine. In this process, no shape loss such as wrinkling or melting is observed in products that do not pass into the liquid phase. The shapes of dried products are almost the same as their fresh form. Foods exposed to high temperatures lose their nutritional and vitamin values, aroma, smell and color to a large extent. Products dried by freeze drying at low temperature (~40°C) and under low pressure (~0.5 mbar) preserve their nutritional and vitamin value, aroma, smell, color and shape.

The freeze-drying method, also known as lyophilization, was invented in 1906. In its early years it was used to preserve blood serum and vaccines because of its ability to preserve heat-sensitive biological materials. The lyophilization method, which was used only in the pharmaceutical industry until the mid-1900s, later began to be used in the food industry. First of all, the food needs of astronauts in space and military units were provided with freeze-dried foods. Freeze-dried foods, which are increasingly used, are used as snacks, breakfast cereals, granolas, instant soups and meals, instant coffees, teas, beverages, as natural sweetener, colorant in sweets, and in many areas of gastronomy.