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Both freeze-dried and dehydrated foods taste great, but there is a difference in the way it’s prepared that makes one taste better than the other. According to the Wild Backpacker, the taste of freeze-dried food is essentially held in the food, as the process involves very little heat.

Whether sweet or sour candies,they are dried in a freeze-drying machine.

It gives a refreshing texture,crunchier and flavourful.

Freeze drying can yield fresh and unexpected flavors, bright colors, and crisp foods. … Sure, freeze-dried fruit, Lucky Charms marshmallows and “space ice cream” are terrific, but they’re just the tip of the (freeze-dried) iceberg.

Freeze drying preserves 97% of the nutrients compared to other food preservation methods such as canning retaining only 40% or dehydrating retaining only 60%. Freeze drying maintains much of the original flavor and texture when rehydrated. Freeze dried foods do not shrink.

Freeze-drying retains nutritional value better than other drying methods, further supporting consumers’ desire for nutrition from whole foods. The process also preserves the actual color and shape of the original raw material, reassuring consumers they are actually getting real fruits and vegetables in their diets.


•Once the water is removed from foods, they become very light.

•It’s easier and cheaper to transport and delivery a large amounts of freeze-dried food.

•Freeze-dried foods tend to retain most of their nutritional quality, taste, shape and size.

•Freeze-dried foods don’t require refrigeration.

Freeze-dried foods can last for months or years.

•Freeze-dried foods can also be rehydrated very quickly, unlike dehydrated foods.

•It doesn’t contain bacteria because there’s no water.

Unlike dried fruit that concentrates sugars into chewy, high-calorie bites, freeze-dried fruit is a crispy, airy version of its fresh self. It retains its original shape and size, but loses nearly all the moisture, making it shelf-stable.


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