Preserving vegetables via traditional freezing methodologies often leads to considerable damage at a cellular level. This results from the formation of macro ice crystals which disrupt cell membranes, leading to substantial nutrient loss and degradation of taste, aroma, and aesthetic appeal. Given their high water content, vegetables are particularly prone to such damage.

However, Kayamba's groundbreaking MKT freezing technology mitigates these challenges, fostering the formation of smaller ice crystals to minimize cellular damage and preserve the vegetables' inherent quality.