FREEZE DRYING

WHAT IS FREEZE DRYING?
Freeze Drying is a method of drying frozen foods inside a vacuum at extremely low temperatures (without melting the ice contained in the food) so the product remains in its original uncooked state.

The foods cell structure remains intact during drying, so it does not shrink or lose its shape. This gives a product which rehydrates instantly when you add the water back to it, while retaining the texture and appearance of the fresh product. Freeze dried products do not need preservatives to give a long shelf life, as the low moisture content means they are shelf stable due to the freeze drying process alone.

BENEFITS OF FREEZE DRYING?
Retains the colour and shape – no shrinkage as seen when dehydrated
Fresh flavour – far superior to other forms of air-drying
Retains nutritional value
No need for temperature controlled storage
Light weight – easy to handle and ship
Long shelf life – is a stable product

So, you get the qualities of the fresh foods harvested at their optimum, preserved in an easy-to-use form for your application.