Why Freeze-Dry My Breast Milk?
You worked hard for that milk. You deserve a way to store it that’s safe, efficient, and long-lasting.
- Retains ~97% of nutrients, immunity factors, and antimicrobial properties
- Removes water safely through a gentle, low-temperature process
- Extends milk shelf life up to 3 years
- Makes storage easy - no freezer needed
- No chemicals, no preservatives, no additives
How it works: The 4-step process
Your milk is first frozen, then placed in a vacuum chamber. As the pressure drops, water is removed as vapour instead of liquid - preserving nutrients and structure. It’s a gentle process that takes 48 hours, but it keeps your milk shelf-stable for up to 3 years.
① Freeze
Your milk is deep-frozen, turning water content into solid ice crystals.
② Vacuum
We drop the air pressure in our freeze-drying chambers with a high-powered pump.
③ Dry
In this stage (called sublimation), ice skips the melting phase and turns into vapour. This removes water gently while keeping nutrients intact.
④ Package
Your powder is vacuum-sealed in food-grade mylar bags to keep air, moisture, and bacteria out.
✅ No chemical moisture absorbers needed
✅ SGS-tested: Shelf-stable for up to 3 years
Why we vacuum seal in mylar (not just zip pouches):
Because even the best milk can spoil if exposed to oxygen or humidity.
Vacuum sealing locks in purity and longevity, so you never have to wonder if it's still good.
Shelf-life testing by SGS
Our process has been independently tested by SGS to meet high standards of food safety, water activity, and long-term stability.
It's not just science. It's love + effort, preserved.
You put your heart into every bag. We simply make sure that work doesn’t go to waste.
Still curious? Dive into the research.
For the mums who love the science, here are the studies behind what we do.