Why does freeze drying brings a whole new dimension to healthy snacks and meals?

We hear so much about freeze dried products and ingredients these days so we decided to find out more about this fascinating new process from those who know best.

We asked Mr Lee’s – whose gourmet noodles are made with freeze dried ingredients.

What is freeze drying?

Freeze-drying (lyophilization) is a process to preserve food, while retaining most of the nutrients. The food is quickly frozen, the ice is turned into water vapor and removed by placing the frozen food in a vacuum. This prevents food from spoiling, while still maintaining most of its flavor, color, texture, and nutritional values. It is much more expensive method than dehydrating, but has a lot of benefits. 

Freeze-Dried versus Dehydrated

Benefits of freeze drying

1. Maintaining the Nutritional Core of the Product

Freeze drying is like putting food in a suspended animation – it locks in the good stuff. Most, if not all of the original nutritional content will remain.

2. Keeping the Original Taste and Integrity of the Food

Not only will freeze-drying ensure that the food is nutritionally sound, but the quality will be nearly intact. Freeze-dried methods are exciting as they allow foods to be super lightweight and distributable on a large scale without compromising the original taste and integrity.

3. Extends the Shelf Life of the Fresh Product

Unsurprisingly, freeze-dried tends to last longer, and this is due to the nature of the process. With 98% of the moisture removed, freeze-dried preservation works better than dehydration as the chance for microorganisms to spoil the food is greatly reduced.

 

Mr Lee’s noodles with freeze dried ingredients

 

4. An All Sense Experience

A bold claim, and perhaps we are lost in the intoxicating world of freeze-dried foods, but it’s seriously hard to deny the power of it when there’s a physical piece of shrimp in front of you that smells fresh, tastes great and feels like the real deal. Freeze-dried is an all sense experience you simply cannot capture through dehydrated foods.

By dehydrating ingredients it’s ultimately the customer that suffers as they are left with a food drought of nutrients and physical integrity.

Freeze-dried is not only used by NASA and military these days. You can buy freeze dried raspberries for your baking in the supermarkets, freeze dried yoghurt snacks and of course the multi award winning British brand of healthy, gluten free pot noodles – Mr Lee’s has successfully started to use the freeze-dried ingredients in their pots. To find out more about visit https://www.mrleesnoodles.com/

 

 

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