Discover how freeze drying can add significant value to premium fish, shellfish, seaweed and algae
Freeze drying – referred to in certain markets as vacuum drying - enables the consumer to enjoy high-quality fish and shellfish with maximum shelf life and minimal preparation. By removing moisture at low temperatures using sublimation, freeze drying locks in flavor, nutrients and texture without the need for refrigeration or additives. It's the natural solution for seafood manufacturers and brands seeking to reduce waste, extend shelf life and protect product integrity.
Freeze-dried seafood delivers wide-ranging benefits:
Freeze-dried seafood delivers versatility and long-term stability across a wide range of categories. It offers lightweight, ready-to-use protein options that meet both consumer and industry needs.
Learn how freeze drying preserves the full value of seafood using precision-engineered solutions.
A compact, versatile solution ideal for research and development. Test new seafood products, validate formulations and optimize parameters with flexibility and precision.
Engineered for medium-to-large batch seafood production, the system delivers robust performance, consistent quality and high yield across a variety of products.
Our most advanced, high-capacity solution for automated seafood processing offers integrated controls, energy efficiency and scalability.
Collaborate with GEA engineers and food technologists at our state-of-the-art test center. Simulate real-world production, test product concepts and fine-tune your freeze-drying parameters with expert support.
We offer rental pilot equipment for on-site development, with expert engineers ensuring seamless startup and staff training.
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