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.
Home · The Science
The Science
Built on science, not marketing. Every ingredient in Crushery exists for a reason — and the reason is backed by research.
The case for plants
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.
0grams a day, WHO minimum
0% lower risk of early death
0% lower stroke risk
Research round-up
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.
Circulation · 2021
Fruit and Vegetable Intake and Mortality
Five 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.
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.
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
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.
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.
What goes in
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.
