Start with the ingredient
Ingredients are selected from growing regions suited to them, then prepared for preservation.
HOW IT WORKS
From fresh
to ready.
TAGE uses two simple preservation methods to turn fresh ingredients into practical pantry staples: freeze-drying and air-drying.
THE IDEA
Keep the ingredient.
Lose the water.
Fruits, vegetables, herbs and botanicals naturally contain a lot of water. Removing that moisture helps make them easier to store and use, while keeping the ingredient itself recognisable.
The method we use depends on the ingredient and the result we are looking for. That is where freeze-drying and air-drying come in.
THE PROCESS
Three steps.
A simpler pantry.
Remove the moisture
The ingredient is preserved using either freeze-drying or air-drying, depending on the product.
Ready when you are
The finished ingredient is packed into a practical format, ready to keep in the pantry and use when needed.
TWO METHODS
Different methods.
Same idea.
01
FREEZE-DRIED
Freeze-drying
The ingredient is frozen and moisture is removed under controlled low-pressure conditions. This helps the finished ingredient retain much of its original structure, colour and character.
The result is lightweight, crisp and versatile — particularly useful for fruit, vegetables and other ingredients where texture matters.
Shop freeze-dried →
02
AIR-DRIED
Air-drying
Moisture is gradually reduced using controlled airflow and temperature. It is a straightforward way to create ingredients that are easier to store and use.
The finished ingredient can be particularly useful across cooking, pantry preparation and everyday recipes.
Shop air-dried →WHERE IT STARTS
Good ingredients can come from anywhere.
TAGE works across growing regions around the world rather than limiting the range to one origin.
Strawberries from Egypt, berries from Latin America and ingredients from other specialist regions can all become part of the range. The ingredient comes first; the preservation method follows.
More about TAGE →MADE TO BE USED
What happens after the pack is opened?
Breakfast
Add fruit to yoghurt, oats, cereal or smoothies.
Baking
Use preserved ingredients in cakes, biscuits and other bakes.
Cooking
Keep vegetables, herbs and other ingredients ready for recipes.
Pantry
Keep useful ingredients on hand without relying on a short fresh window.
A SIMPLE PRINCIPLE
Preserve thoughtfully.
Use practically.
We are not trying to make food complicated. The aim is simple: take good ingredients, preserve them thoughtfully and make them useful beyond the fresh shelf life.