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Freeze-drying, also known as lyophilization, may seem like a complicated process at first, but the phenomenon can be observed in nature. The essence of the process is that the moist (containing water) product to be dried is first frozen, then slowly heated at very low pressure, causing the ice to 'disappear' from it, turning directly into vapor (skipping the liquid phase!). There are two major advantages of freeze-drying compared to traditional drying methods. The first is that the product does not undergo significant heat impact, preserving the valuable components. Vitamins do not break down, the color and flavor of the product remain, and the fruit sugar is not damaged. The other advantage is that there is no liquid water present at any moment during the drying process, so there is no evaporation. This way, the valuable substances do not leave the fruits with the evaporating water, but remain entirely within them. Therefore, no need to 'replace' anything later, so the products dried this way do not contain any added flavor, sugar, colorant, vitamin, mineral, everything is 'original' in them. Another major advantage of freeze-drying is that the structure of the products remains intact during drying, as the ice 'disappears' from the plant cells, making the final product porous and crispy, instead of deformed, desiccated, difficult to bite and chew, like dried fruits or candied fruit.