Freeze Drying

About Freeze Drying:
  • Originated during WWII for medicine preservation, further developed by NASA.

  • ​Process involves reducing both temperature to below freezing ( -30 *Celsius) andatmospheric pressure to less than one. The process removes the moisture content from the food from its solid to the vapor state by the process called sublimation. Vacuum is used to remove the moisture before packing.

  • Packaging includes vacuum mylar, heat sealing, and oxygen absorbers for shelf life.
Benefits of Freeze Drying:
  • Nutrient Retention: FD retains up to 91% of original nutrients compared to less than 70% in dehydration.

  • Long Shelf Life: FD dried food can be stored for up to 20 years because there is no exposure to moisture, light, or oxygen. However, due to lack of acceptable data we recommend consuming our products within 12 months of production.

  • Lightweight and Portable: Packets are lightweight (70g -100g) usually enough for one meal/ person.

  • No Refrigeration Needed: Food tastes like fresh when rehydrated.

  • Environmentally Friendly: No food waste. It is researched that up to 1/3rd of food in the world is wasted from the time it is produced ill in the refrigerator of consumers.

  • Alternative Ready to Eat Foods: Canning and Dehydrating food loses up to 40% of its nutritional value.
Who uses Freeze Dried Food:
  • College students are away from home.

  • Those with dietary restrictions.(Coming Soon where one can upload their recipes for special preparation)

  • During emergencies, camping, picnics.

  • ​Travelling, family gatherings, weddings.

  • Health-conscious individuals.

  • In other words, almost everyone.
Products that can be Freeze Dried:
  • ​Herbs, fruits, veggies, low-fat dairy, pasta, grains, seeds, cooked food, soups, lasagna, sliced mushrooms.

  • Fruit juice.

  • ​Home cooked food.
Rehydration Process:
  • ​Add warm water or milk to rehydrate, follow recipes for best results.

  • Some foods rehydrate easily, while others may require additional cooking time.

  • Spinach, herbs, and spices can be rehydrated by just adding water without heating.
Limitations of freeze dried:
  • Not suitable for foods with high sulfur content: fatty meats, butter, chocolate, jams, nuts, heavy cream, mayonnaise, etc.