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Limitless potential of Freeze-drying
"Amano Foods" as one of the brands of Asahi Group Foods Ltd.
has challenged to develop the technology of freeze-drying.

Everything started with miso soup

Introduced a vacuum freeze-dryer

1982

Created block-type freeze-dried miso soup, integrating the ingredients and miso, the first in Japan

This miso soup became a tipping point for the development
and evolution of freeze-drying in Japan.

1996

Introduced one of the largest vacuum freeze-dryers in the world

Behind the scenes of freeze-drying

Specific methods are necessary to freeze and dry different ingredients. Amano Foods' technology, research and development over many years achieved such a unique method.

Evolution of freeze-drying

Amano Foods succeeded at the freeze-drying of deep-fried foods, which had been considered difficult to restore to its original state.

The crispy texture is restored in deep-fried food by adding hot water.

t is the imagination and
technological capacity of Amano Foods that
created these amazing freeze-dried products.

Freeze-drying is packed full of possibilities

Freeze-drying has continuously developed to the present day with the focus on “making delicious foods and meals just by adding hot water.”
Its applications are continuing to spread.

For a richer dinner table

Amano Foods has made dinner tables more abundant supporting seniors and dual-income families, etc.

Environment-friendly outdoor food

Eco-meals that do not pollute the environment in outdoor activities such as mountain-climbing, camping, etc.

Disaster food rations

Amano Foods has introduced disaster food rations in the form of the “Rolling Stockpile BOX” created based on the concept of stockpiling food while also eating it.

Amano Foods will continue its research into freeze-drying a wide variety of foods going forward to deliver deliciousness and excitement to people.