Sailing - What to Eat?

 

Freeze-Dried Meals: Let’s Forget the Stereotypes!

• Convenient, Lightweight, and Long-Lasting Meals

Freeze-dried meals are an ideal solution for boats equipped with a desalination system, offering easy storage thanks to their light weight, compact size, and long shelf life—ranging from 5 to 7 years for pouches and up to 25 years for cans.

Preparing freeze-dried meals is a breeze, though a few subtleties should be noted. The critical step is adding the correct amount of water—too much, and you’ll end up with soup; too little, and you’ll have a powdery mush. No worries, though—if the meal is too dry, you can simply add more hot water and wait a bit longer to achieve the perfect texture. Most pouches include a fill line, but planning ahead with a graduated container (bottle, cup, etc.) can save your meal.

Once the water is added and the meal is thoroughly mixed, it’s time to wait. Typically, 8–10 minutes are needed for rehydration, but this can vary based on the recipe and environmental conditions. If using cold water, patience is even more critical. In such cases, prioritize recipes with potatoes, vegetables, or pasta, and avoid rice-based dishes. However, breakfasts and desserts like muesli or chocolate mousse are perfectly suited for cold preparation, saving you precious fuel.

Most freeze-dried meals are packaged in individual pouches, but some are available in larger formats, double portions, or multi-serving cans. Meals can often be eaten directly from the pouch, cutting down on dishwashing—a bonus!

• Taste and Appearance

Freeze-dried meals, used by offshore sailors, hikers, climbers, and even astronauts, offer impressive nutritional benefits compared to other preservation methods.

With inspirations from European, Asian, Indian, and other global cuisines, the taste and appearance of a freeze-dried meal closely resemble freshly prepared food once rehydrated. Many recipes feature generous chunks of meat and vegetables, though quality can vary between brands. Some manufacturers prepare entire dishes before freeze-drying, while others assemble ingredients for a recipe. The quality and origin of these ingredients significantly impact the taste—and the price.

• The Freeze-Drying Process

No matter the specific methods used by our suppliers, mainly based in Europe, freeze-drying involves several key steps:

1. Freezing: Rapidly freezing the food.
2. Vacuum Application: Removing air from the environment.
3. Sublimation: A process where ice evaporates directly into vapor without melting.

If any water molecules remain, they are extracted through a deep vacuum and gradual warming of the product until it reaches a positive temperature. This step, called desorption, ensures the food can be stored at room temperature.

The entire process can take up to a week! The resulting freeze-dried product loses 94% to 97% of its water, significantly reducing chemical reactions and preserving the food’s quality over time.

• Remarkable Nutritional Preservation

Freeze-drying preserves the food’s taste and nutritional and biological qualities exceptionally well. Protein-rich foods remain largely unchanged, and even fragile vitamins like Vitamin C and beta carotene retain up to 90% of their content.

For sailors, freeze-dried meals contribute significantly to daily calorie intake. During demanding races like the Volvo Ocean Race, crew members in cold zones consume between 6,000 and 7,000 kcal daily—three times more than a sedentary man needs.

To complement freeze-dried meals and boost energy, many sailors bring energy and protein bars, jerky, and hydration drinks to sustain their efforts.

• A Drawback?

Freeze-drying is an energy-intensive process, making these meals relatively expensive. Additionally, preparation requires potable water, which may be a limitation in environments where clean water is inaccessible. In such cases, sterilized meals can be a practical alternative.

BEST SELLER ▶▶ Porc effiloché lyophilisé ◀◀

FAVORITE ▶▶ Wok de nouilles aux légumes lyophilisé ◀◀

Sterilized or Canned Meals: What Are They?

Lyophilise & Co developed its sterilized meal offerings at the request of sailors. The goal was to diversify recipes, add new flavors, and complement the range of freeze-dried options. These meals come with several advantages and very few drawbacks—here’s everything you need to know!

An Ancient Technique

Based on the traditional canning process, these meals are cooked and then sterilized at high temperatures for long-term storage, lasting between 1 and 6 years. Packaged in pouches, they’re shatterproof, unlike traditional glass jars.

Sterilization eliminates microorganisms that could reproduce during storage. The process involves preparing the food, pre-cooking or cooking it, and then sealing it in airtight pouches. Typically, sterilization occurs after packaging through heat treatment in an autoclave, where temperatures reach 100°C (unlike pasteurization, which is done at around 85°C).

This technique is accessible to artisan cooks, and many "gourmet" French recipes now enrich Lyophilise & Co’s catalog of sterilized meals. Most recipes are free from additives and preservatives.

Although sterilization can lead to a 30–50% loss of vitamins (especially B and C) or more for certain ingredients, it preserves food for up to 6 years, depending on the packaging. In terms of taste and texture, these meals generally maintain excellent quality.

Meals That Heat Up According to Your Equipment

While some recipes can be eaten cold, they’re typically enjoyed hot using a water bath, a pan, or even a microwave. Another alternative gaining popularity among sailors is self-heating systems.

Many sterilized meal brands now work with flameless heaters. The process is simple: potable or non-potable water activates the heating element, which brings the meal to a high temperature. By placing the pouch in this system and waiting a few moments, you can enjoy a hot meal without relying on a gas stove or open flame.

A Drawback That Can Also Be an Advantage

The main drawback is the weight—sterilized meals are heavier than freeze-dried ones because the water hasn’t been removed. However, this can also be an advantage!

Since potable water isn’t required for preparation, sterilized meals offer complete autonomy, making them a great option for boats without desalination systems. This feature is particularly appreciated by sailors in solo challenges, seasoned mariners, and even casual boaters.

BEST SELLER ▶▶ Boeuf carottes ◀◀

FAVORITE ▶▶ Poulet au riz complet avec son lard ◀◀

A Combination of Both? Absolutely!

Depending on individual preferences and equipment, it’s entirely possible to combine both types of meals—freeze-dried and sterilized—during your sailing adventures. Pre-assembled packs with or without snacks are available to order from Lyophilise & Co's website. You can also create your own custom assortment directly online or even in-store for those lucky enough to be near Lorient!

The key is to prioritize high-quality meals, complemented by energy bars, drinks, and even treats like chocolate or cans of pâté from a renowned Breton producer. Nutrition isn’t just about keeping your body functioning—it’s also about boosting morale so you can fully enjoy your time on the water.

Bon appétit!

Photo credits: Christophe Breschi, Alan Roura, La Fabrique, Julien Rabier, Nomad's Kitchen