Akta is an Italian company specialized in organic freeze-dried meals made with high quality ingredients.

For us, Akta means eating well under extreme conditions. Whether ocean sailing, mountaineering, bikepacking, trekking or crossing the Sahara, we want to deliver freeze-dried meals that rival a freshly cooked dish. We work to bridge what you want to eat with what your body needs during high-exertion travel and physical activity, combining functional nutrition, gastronomic culture and the pleasure of food. 

Our aim is to build an accessible archive of flavours and aromas — directly linked to the memory of a home-cooked meal — rooted in the Italian regional repertoire and conceived to grow internationally.

Food history, gastronomic science, and a deep relationship with ingredients are the cornerstones of our work.

All the ingredients we use are grown in Italy and are certified organic.

Akta products offer the same nutritional value as meals prepared with fresh ingredients, while significantly reducing preparation time.

Recipes are developed with a precise focus: render the flavor and texture of the rehydrated meal virtually indistinguishable from the fresh one.

Freeze-drying is the best existing technology for preserving and protecting food while maintaining all of its nutritional and flavor properties, which remain virtually unchanged over time.

The freeze-drying process causes the water particles in foods to sublimate, first turning into ice and then evaporating. By freeze-drying the food, we are able to dehydrate it without heat.

The advantages of freeze-drying, over freezing, are considerable: no additives or refrigeration are needed to preserve food. Proteins, fats, minerals, vitamins and carbohydrates are up to 95 percent identical to fresh produce. Increasing the products’ shelf life, allows Akta to have ingredients of different seasonality available at all times.

Freeze-drying is a key technology for the pharmaceutical industry, used for antibiotics, diagnostic drugs, etc. Protection against bacteria is total.

This technology has very ancient roots: Andean peoples of Peru and Bolivia used to preserve a kind of potato, chuño, freezing it overnight and then exposing it during the day to intense sunlight, resulting in a natural freeze-drying process.

Akta collaborates with culinary and university institutes, such as the Kitchen Lab at the NOI Techpark in Bolzano, and the University of Gastronomic Sciences of Pollenzo.

Akta develops its product with the support of professional athletes for ocean sailing, mountaineering and cycling.