Freeze Drying
How does it work?
- Fresh or cooked foods are flash frozen then placed in a vacuum chamber
- About 90% of the food’s moisture is drawn off by evaporating the ice at temperatures as low as -50 0C
- The freeze-dried food is sealed in moisture-and-oxygen proof package to ensure freshness until opened.
- When the water is replaced the food regains its original fresh flavour, aroma, texture and appearance.
Better Than Canning and Dehydrating
As a food preservation method, it is easier than canning and dehydrating and will last 7 to 8 times longer.
Preserves Taste, Color and Nutritional Value
Freeze drying is remarkable because it causes no damage to the nutrition of the food being preserved. Other methods of preservation, such as canning and dehydrating, use higher temperatures that can destroy more than half (50%) the food value. Freeze drying does not shrink or toughen the food, but retains the aroma, flavor, color, shape and nutritional content. Simply add water. Apples, cheese, avocados, meat, raspberries, peas, ice cream and yogurt will still look and taste fresh because, in reality, they still are. Without water and oxygen to spoil the food, it is as if the food has been placed in a time capsule. It will last and last and last!
Your Food, Your Needs
Prepackaged, processed meals typically include unhealthy additives, such as sodium nitrate, high-fructose corn syrup, trans fats, monosodium glutamate (MSG), food dyes and colors. When you freeze dry at home, your food is untainted. It will accommodate any dietary need, including food allergies, vegetarian, or vegan needs. It is perfect for a non-preservative or non-GMO (genetically modified organisms) diet that is designed for a healthy lifestyle.
