We are using a dedicated cooking method called vacuum frying, which causes the fruit snack products containing much lower fat than regular cooking methods. Vacuum frying is the fruit drying process using oil in a vacuum at the low temperature (70 Celsius). Most of the oil can be removed from the processed fruits, and the quality of the oil used is reserved due to the low temperature cooking process.

This assists reducing carcinogens and retaining the products original flavor, scent, color, and nutrition. The rapid exclusion of water from the fruit surface and entering under reduced pressure at the frying temperature below the normal atmospheric boiling point of the oil are resulted in high quality and healthy fried fruit snack products.