结合‑35℃ FD 冻干、80℃ VF 低温真空脱水两项工艺，全程非油炸制作，规避高温损耗，锁住各类果蔬原生营养物质与天然风味。

Store in cool, well‑ventilated place at room tempera

Combining ‑35℃ FD freeze‑drying and 80℃ VF low‑temperature vacuum‑dehydrated non‑fried craftsmanship. A rich assortment of fruits and‑vegetables supplies varied crisp flavours and plenty of dietary fibre. The snack meets demands of domestic distribution and foreign‑trade export.