We keep things fresh by drying them.
OUR TECHNOLOGY
We make distinctive dried-fruit ingredients for food manufacturers and finished fruit snacks for retail and our own brands. Both start with the same idea: better drying makes better fruit possible.Gentle, low-temperature drying and precise moisture control allow us to develop different textures, flavours and ingredient formats, without added sugar or preservatives.Our modular production systems operate without fossil-fuel combustion and can be deployed close to the harvest, even where energy infrastructure is limited. When needed, we bring our own. Sustainable by design. Not by marketing.
A new kind of dried strawberry.
Strawberries, dried differently. A whole new set of possibilities. No additives, preservatives or infusions. Just vibrant red strawberries with an intense aroma and a pleasantly chewy texture.
From slices and pieces to powders and pastes, our strawberries offer new possibilities for food manufacturers: a versatile, innovative ingredient, made with sustainability at its core.
A different take on persimmon.
Naturally sweet, intensely coloured and gently dried to preserve its distinctive character. Our dried persimmons come in different cuts and formats, offering possibilities well beyond the familiar dried-fruit snack.
From snacking to bakery, cereals and creative food applications, kaki brings colour, flavour and versatility to the table without additives, preservatives or infusions.
Ask us what else we are working on.
Our drying technology is not limited to strawberries and persimmons. We explore new ingredients and applications with our partners.
Better food production should not stop at one crop. Our modular drying technology is designed for different fruits and other crops, with drying cycles tailored to each ingredient and its intended use. We explore new possibilities together with growers and industry partners.
A bright note in dark chocolate. A little drama in granola. A strawberry moment where nobody expected one.
From custom fruit ingredients to private-label products and contract manufacturing,
we turn good fruit into exactly what your business needs.
A precise specification. A wildly ambitious product idea. Something your current supplier says is impossible.
Let's talk ingredients
And the food industry still produces dried fruits much the same way it did 50 years ago: often with fossil fuels, at high temperatures, or with energy-intensive freeze-drying.
Food producers face four challenges at once: decarbonize, build supply-chain resilience, stay competitive and keep growing.
We answer all four with a business model that's sustainable at its core, not just in its marketing.
Gentle, low-temperature drying is about more than removing water. Controlled airflow, moisture and tailored drying cycles help preserve colour, aroma and texture while heat-pump technology makes efficient, electrically powered production possible.
A closed drying process manages airflow and moisture together. Controlled dehumidification creates the conditions for gentle, consistent drying.
Drying cycles are adapted to each crop and its intended use. Residual moisture, texture and ingredient format are considered from the beginning.
Our electrically powered modular systems can be combined with renewable electricity and dedicated energy infrastructure, designed as part of production rather than an afterthought.
A closed process, modular equipment and production close to the harvest bring resource-conscious thinking into the way food is made.
A glass-walled food production space in the heart of Innsbruck. A place to watch, try things out and learn.
From autumn 2026, we are opening the Goldbaum Lab. Here we dry fruit in our mobile VARSBOX with heat-pump technology, develop samples and show what food production can look like today.
See the VARSBOX live and how fruit is dried gently, efficiently and without fossil fuels.
For food manufacturers, brands and gastronomy. We test raw materials and recipes and produce sample batches.
On community drying days, we process windfall fruit and garden harvests together and give good food a second life.
Workshops for schools, associations and companies on drying, preservation and food waste.
We bring production closer to the fruit. Not the other way around.
Our technology defines how we dry. Our modular factory model changes where food is made. Mobile drying units can operate close to fields, orchards and growers, creating local processing capacity that can be scaled to different crops and regions.
Our own solar-powered PV container takes this idea further. By supplying renewable electricity directly to the drying units, it can bring energy-related operating costs down dramatically, so energy is no longer the main cost of drying. A new benchmark for food production: decentralised, fossil-free and designed to work where the harvest happens.
The result is a production model that can grow with the harvest rather than requiring the harvest to travel to a distant factory. It gives growers more options for surplus and seasonal fruit, while offering food manufacturers reliable, high-quality ingredients from shorter, more transparent supply chains.
Alongside our ingredient business, we develop our own fruit products: Vicotto focuses on premium dried-fruit snacks, while Jausimausi explores fruit-based snacks for children.
Goldbaum is an Austrian food-technology company based in Innsbruck, founded by the mathematician daughter of an ETH Zurich-trained mechanical engineer who laid the foundations for the innovative drying technology behind Goldbaum. At its heart, the company brings together several generations of experience in the food sector.
We combine mechanical engineering, process technology and heat-pump drying with mathematical thinking, structure and hands-on experience in the dried-food industry and retail.
We’ve proven the technology. Now we’re building a decentralised production network, starting in Europe and expanding beyond.
We believe in practical technology, good partnerships and turning ambitious ideas into things that work.
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