Preserving what makes microgreens special

Freeze drying

Microgreens are packed with delicate phytonutrients. To preserve them and get them to you, we use freeze-drying , a vacuum-sealed drying process that retains up to 98% of the nutrients.

The freeze-drying process

Instant freezing

Instant freezing

The fresh product is quickly frozen at a very low temperature.
This step fixes the cell structure and prevents the degradation of vitamins, enzymes, and sensitive compounds.
It is the basis of high-quality preservation.
Preserve from the first second
Vacuum sublimation

Vacuum sublimation

Under vacuum, frozen water goes directly from ice to vapor.
There is no liquid phase, no cooking, and no significant nutritional loss.
This preserves the integrity of the food and its original profile.
Remove water without heat
Stability and purity

Stability and purity

Residual moisture is removed to very low levels.
The result is a stable ingredient, without preservatives, with a high concentration of nutrients and a long shelf life.
Light, stable, concentrated
Polvo microgreens liofilizado SYNERGIC

Easy to use, concentrated and true to the food

When using a freeze-dried product , you'll notice that your food retains the vegetable's original flavor, without any cooked or bitter notes, and has a light texture that dissolves quickly upon contact with a liquid. Thanks to its porous structure, it rehydrates evenly and blends easily into water, smoothies, or yogurt, without lumps or a heavy feeling. Its low water activity ensures a stable and consistent experience over time, allowing for simple, repeatable use that fits seamlessly into a daily routine.
What preserves

What preserves

Freeze-drying preserves the most sensitive compounds in microgreens. By working at low temperatures and without liquid water, it limits the degradation of heat-sensitive vitamins, active enzymes, and delicate phytonutrients, maintaining the food's natural matrix.
Heat-free preservation
What it is not

What it is not

Freeze-drying is not an extraction process. It does not create nutrients or transform food: it preserves what already exists, without reformulating it.
It doesn't transform, it preserves.

Our process

Discover how we preserve quality at every stage of SYNERGIC manufacturing.

 >> See the full process

Frequently Asked Questions

How does freeze-drying work? +

Freeze-drying removes water from food without heat. The microgreens are first rapidly frozen at –40 °C. Then, under vacuum, the ice turns directly into vapor without passing through a liquid phase. The water is removed; the nutrients remain.

The result is a stable powder, free from preservatives and additives, that preserves more than 95% of the nutritional value of fresh microgreens.

Is freeze-drying better than traditional drying? +

Yes. As it is carried out at low temperature and under vacuum, freeze-drying limits the thermal and oxidative degradation of sensitive compounds and nutrients compared to heat-based methods.

Is a lyophilized product an extract or a concentrate? +


No. A freeze-dried product is whole food from which the water has been removed. Specific compounds are not isolated or concentrated, although the removal of water reduces the volume and makes the nutrients much more densely present, at the same weight.

Does freeze-drying change the nutritional value of microgreens? +

It does not create or modify it. Its function is to preserve, as much as possible, the natural profile of the food as it exists in the fresh microgreen.

Our blend: five microgreens, a balanced synergy

Broccoli

Rich in glucoraphanin, glucosinolates, vitamins C and K, and sulfur compounds.
Ingredient of interest due to its cruciferous phytonutrient profile.
SulforaphaneVitamin KGlucosinolates

Red cabbage

It provides vitamin C, vitamin K, anthocyanins, polyphenols and glucosinolates.
It contributes to antioxidant balance and protection against oxidative stress.
AnthocyaninsVitamin KPolyphenols

Chou frisé

Source of vitamins A, C and K, lutein, beta-carotene, calcium and potassium.
It supports metabolic, bone, and visual functions.
Beta-caroteneVitamin KLutein

Purple radish

It contains vitamin C, anthocyanins, glucosinolates, and polyphenols.
It contributes to antioxidant support and daily vitality.
AnthocyaninsGlucosinolatesPolyphenols

Pea

It provides vegetable protein, fiber, iron, magnesium, folates and chlorophyll.
It complements the nutritional profile with a balanced and plant-based intake.
ProteinsFolatesLutein

On the blog
Por qué no basta con comer más brócoli - Supersentials

Why eating more broccoli isn't enough

|Jaad JORIO
The glucosinolate content in conventional broccoli is unpredictable. The cultivated variety, agricultural pressure on yield, transportation, and storage reduce bioactive compounds before they reach your plate. Four scientific studies document...