THE SCIENCE
Built on science, not marketing.
Every ingredient in Crushery exists for a reason - and the reason is backed by research. Here's what the science says about fruits, vegetables, and why how you preserve them matters.
THE CASE FOR PLANTS
Why 400g of fruits & veg every day?
The World Health Organization recommends a minimum of 400g of fruits and vegetables every day - not as a stretch goal, but as a minimum. The research behind that number is unambiguous: adequate fruit and vegetable intake is one of the single most impactful dietary choices you can make for long-term health.
Research round-up
The Lancet · 2019
Health effects of dietary risks in 195 countries
Poor diet causes more deaths globally than any other risk factor - including smoking. Low fruit and vegetable intake is one of the leading contributors worldwide.
Read study →Int. Journal of Epidemiology · 2017
Fruit and vegetable intake and risk of cardiovascular disease, total cancer, and all-cause mortality
Each additional 200g of daily fruit and vegetable intake was associated with significant reductions in cardiovascular disease, cancer, and overall mortality risk.
Read study →Circulation · 2021
Fruit and Vegetable Intake and Mortality
5 daily servings of fruit and vegetables was associated with the lowest mortality risk. Leafy greens, cruciferous veg, and whole fruits showed the strongest protective effects.
Read study →WHO · Fact Sheet
Healthy diet - fruit and vegetable recommendations
The WHO recommends a minimum of 400g of fruits and vegetables daily to reduce the risk of noncommunicable diseases including heart disease, cancer, and diabetes.
Read guidelines →Most of us don't eat enough. And most of us know it.
Studies consistently show that only a small fraction of adults meet the daily 400g recommendation. The barrier isn't knowledge - it's practicality. Washing, chopping, cooking, blending: the friction adds up, and on a busy day, something gives.
Crushery was designed specifically for that gap. Not as a replacement for whole fruits and vegetables, but as the option that actually gets used - on a commute, before a meeting, after a workout - when the alternative is skipping them entirely.
HOW IT'S MADE
Why freeze-drying?
Not all preservation methods are equal. Heat destroys heat-sensitive vitamins. Juicing removes fibre. Air-drying degrades colour, flavour, and antioxidants. Freeze-drying removes only the water - and almost nothing else. It's the most nutrient-preserving method available for whole fruits and vegetables.
1
Freeze
Fresh produce is frozen at temperatures as low as -40°C, locking in cellular structure, nutrients, and flavour at peak ripeness.
2
Vacuum dry
In a vacuum chamber, frozen water sublimates directly from ice to vapour - no heat, no liquid. The cellular structure stays intact and almost no nutrients are lost.
3
Grind & seal
The dried produce is ground into a fine powder and sealed into single-serve sachets. No air, no additives, no degradation.
The research
Journal of Food Engineering · 2001
Hot air and freeze-drying of high-value foods: a review
The quality of conventionally dried products is drastically reduced from the original foodstuff. Freeze-drying operates at low temperatures where most deterioration and microbiological reactions are stopped - preserving far more of the original food's structure and quality.
Read study →Food Science & Biotechnology · 2020
Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis
Freeze-drying retained the highest levels of polyphenols and antioxidant capacity compared to vacuum and oven drying - confirming it as the optimum method for preserving bioactive compounds in fruit.
Read study →What goes into every sachet
What's in
- Freeze-dried whole fruits
- Freeze-dried whole vegetables
- 200g equivalent per sachet
- Nothing else
What's out
- Added sugar
- Artificial flavours
- Preservatives
- Fillers & bulking agents
- Artificial colourings
Lab-tested. FSSAI approved. Made in Hyderabad.