Freeze Dried Food

Freeze drying food or lyophilisation, is a relatively modern preservation technique. It removes around 97-98% of the foods moisture content, unlike the old technique of dehydration that only removes 90-95%. This low water content results in a longer shelf life and a much lighter product to carry. Freeze drying also retains the nutritional value of the food to a greater extent than dehydration, and as the product is not heated in the drying process, the flavour and texture are retained, making the meals more palatable. Obviously the main disadvantage of carrying freeze dried meals is the need to rehydrate them, but this should only take a few minutes, and can be achieved using hot or cold water. These freeze dried meals are ready cooked so they can be eaten cold, but warming them through after rehydration will always give a better dining experience.

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