Freeze-drying process

During the process, fresh or cooked foods are first flash frozen when the food tastes its best. Moisture is then removed in a vacuum chamber, where a low-level heat is applied to evaporate the ice without returning it to a liquid form. Since the product remains frozen during the process, the products’ cell structures do not change, retaining the freshness, vitamins, nutrients, colors, and aromas of the fresh foods while offering you the shelf-stable convenience of long-term storage. This freeze-drying process allows for quick re-hydration of the product, making freeze-dried foods ideal for your food storage. Freeze-dried products are light; they typically weigh up to 90 percent less than the products’ original weigh.