What is the process you use to freeze-dry ZIWI® Peak Boosters?

Here at ZIWI we use HPP or High-Pressure Processing to freeze-dry our recipes. HPP is a non-thermal method in our process that we use to ensure food safety. During this process, high pressure inactivates pathogens without the use of heat, chemicals or preservatives. Although pathogens are destroyed, the original flavour of our ingredients and the nutrients are kept intact.

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