Freeze-drying costs more — but where does the cost go?

Freeze-drying costs more than other drying methods because the process has two time-consuming stages: deep-freezing the fruit first, then letting the water inside sublimate — turning directly from ice to vapour without passing through a liquid state — under vacuum.

Because the water never becomes liquid, the fruit's cells don't collapse the way they do under ordinary heat-drying. That keeps the texture and aroma closest to fresh fruit among the technologies Green Chips uses — which is why it's chosen for durian, a product where its distinctive aroma and flesh structure matter most to customers.

Not every product needs freeze-drying. Green Chips matches the technology to each fruit's cell structure and sugar content, so the extra cost of freeze-drying is worth paying only where keeping a fresh-like aroma is the core value.