Freeze drying, or lyophilization, is a process that removes moisture from food while preserving its nutritional value. This method drastically reduces the volume and weight of the food and can extend its shelf life to up to 25 years when stored correctly.

Both dehydration and freeze drying aim to remove moisture to prevent spoilage, mold, and decomposition. However, they differ in moisture content, shelf life, nutrition, appearance, preparation methods, and cost. Freeze-dried food retains more nutrients and has a longer shelf life compared to dehydrated food. 

Absolutely! We don’t add any preservatives, chemicals, or additives to the food we freeze dry. Compared to canned or dehydrated foods, freeze-dried foods offer a healthier option with less sodium and better nutritional retention. It’s one of the best ways to preserve food while maintaining its nutritional value.

The texture changes significantly while the flavor remains the same. For example, freeze-dried fruit becomes light and airy, while candy like Skittles transforms into a crunchy snack without the stickiness. The taste remains true to the original product!

Not anymore! Freeze-dried food has gained popularity in the healthy-eating and snack industries. You can use freeze-dried fruits in yogurt, ice cream, granola, oatmeal, muffins, and smoothies, or even crush them into frosting or smoothie powder. For parents, freeze-dried berries and fruits are a mess-free, nutritious snack that kids love.