When used in muesli or chocolate, fruit or pieces of fruit are freeze-dried to provide them with a longer shelf life. During the freeze-drying process, fruit bits are first frozen and then put in a vacuum chamber. There they are placed under a negative pressure of less than 6mbar. Water transforms from its frozen state into a gaseous state. This dries out the fruit, while retaining its sponge-like cavity structure. This is in contrast to how grapes are often dried, i.e. with warm air. If freeze-dried fruit comes into contact with liquid again, its cells will once again fill up. The fruit likewise maintains its colour, nutrients, and taste, as much as is possible. This is exactly the reason why the fruit pieces in RITTER SPORT’S summer varieties and Strawberry Yoghurt taste as fruity as the day they were picked.