1. Why Freeze dried?
- 100% Natural
- Zero Preservatives
- No Added Sugar
Compare Freeze dried method with other drying methods
Freeze-drying retains nutritional value better than other drying methods, further supporting consumers’ desire for nutrition from whole foods. The process also preserves the actual color and shape of the original raw material, reassuring consumers they are actually getting real fruits and vegetables in their diets. The intense flavor and aroma of freeze-dried ingredients also closely resembles the profile of the raw material.
2. How Freeze drying works?
Raw foods are comprised of about 80%–95% water, which can be divided into “free” and “bound” water. While free water freezes, bound water doesn’t. In the freeze-drying process, all free water and some bound water must be removed, and free water must remain frozen at all times. This is the primary difference between freeze- and vacuum-drying.
The freeze-drying process can be divided into three steps
- Freezing: The product is often frozen under atmospheric pressure
- Primary drying: Also known as proper freeze-drying, this is the sublimation step in which frozen free water is removed
- Secondary drying: Also known as desorption drying, it’s the drying of products to their desired humidity by removing the remaining bound water.
Once frozen water is removed via sublimation, the remaining product develops a highly porous structure. However, adding water rehydrates the product again almost immediately,
3. Is freeze-dried foods healthy?
Freeze-dried foods are a healthy food choice. In fact, freeze-drying is one of the most common dehydration methods due to its numerous benefits.
Freeze-drying is one of the best ways to retain the activity of beneficial plant compounds, such as phytochemicals, and nutrients while preserving color, flavor, and structure. That’s why it’s widely used to produce high-value food products
For instance, studies show that compared with other drying methods, freeze-drying is the most effective at retaining antioxidants, such as anthocyanins, flavonoids, and ascorbic acid or vitamin C
Antioxidants are beneficial compounds that help fight off the damaging effects of oxidative stress in your body. They’re also the compounds behind most fruit and vegetables’ health benefits
Additionally, given that decreased water activity inhibits the growth of most bacteria, yeasts, and molds, by removing a product’s water content, freeze-drying helps prolong a food’s shelf life.
Lastly, removing a product’s water content leads to a reduced volume and weight, making it easier to handle, storage, and transport.