The question of food preservation has always been central to human survival, as fruits, vegetables, and meats begin to deteriorate shortly after harvest. During difficult times, people relied on specific preservation methods to ensure they could eat throughout the year.
The most well-known method is drying using the sun and wind, a technique still widely used in African and Middle Eastern countries. In colder regions, people took advantage of harsh winters to freeze food by storing it directly in the snow. Over time, new methods emerged—smoking, for instance, became the most effective way to preserve meat.
Another well-known method still in use today is appertization. This technique involves preserving sterilized food in airtight containers, such as cans or jars. Sterilization destroys all microbial germs and spores by exposing the food to high temperatures (above 100°C). Nicolas Appert invented this technique in 1795 in response to a request from the French army for better food preservation methods.
Freeze-drying appears to have been used by the Indigenous peoples of the Andes. The method we use today was developed by French scientists Arsène d'Arsonval and Frédéric Bordas in 1906.
This process was further improved during World War II to transport vaccines as a solution to unreliable refrigeration. Later, it was primarily used by NASA to provide astronauts with a diverse and high-quality food supply during missions.
Since then, freeze-drying has gained recognition among the general public, largely thanks to a staple product: freeze-dried coffee.
Freeze-drying involves freezing the food and then dehydrating it to remove the water. This reduces the product's size, and it can be rehydrated to return to its original form. From the freeze-dryer to your cup or plate, several steps are involved in producing freeze-dried food. Here’s how it works:
Rapid Freezing
The food, whether fresh or cooked, is quickly frozen at extremely low temperatures, around -40°C.
Sublimation
The frozen water in the product is rapidly evaporated in a vacuum environment. As the food gradually warms in this airless setting, the temperature passes 0°C. The solid ice, unable to revert to liquid in the vacuum, transitions directly into a gaseous state. This process removes moisture from the food, effectively freeze-drying it.
Sealing
The freeze-dried food is then sealed in protective packaging to shield it from humidity and oxygen, ensuring long shelf life. Some items can even last up to 25 years!
This method remains expensive due to its high energy consumption, but it offers numerous advantages compared to other preservation techniques.
Freeze-drying can be applied to all types of food products, even ice cream. Today, these products are popular among outdoor enthusiasts (hikers, mountain bikers, sailors, kayakers, self-sufficient racers, trail runners, etc.) and others who want to prepare a food reserve for survival situations.
Taste and Appearance
Freeze-dried foods retain the same taste and appearance as fresh products. Freeze-drying does not shrink or harden food but preserves its aroma, shape, and flavor. Once rehydrated, the food looks and tastes as fresh as when it was first made.
Shelf Life
Freeze-dried products have an exceptionally long shelf life. When stored properly, they can be consumed up to 25 years later. Even after this period, the products remain safe to eat, with flavors and nutritional values almost as good as when they were first freeze-dried. In comparison, dehydrated foods and frozen products typically last up to 2 years (depending on packaging).
Nutritional Value
Freeze-drying causes minimal damage to food, preserving about 95% of its nutritional value. Other methods, such as dehydration, retain only about 60% because the heat destroys some vitamins and minerals.
Weight and Space
Once water is removed, freeze-dried foods are incredibly lightweight. For instance, water content in vegetables, fruits, and dairy exceeds 80%, cooked pasta contains about 70% water, and fish and meats contain 65–70%. Foods like butter, which contain little water, see a smaller reduction. Additionally, freeze-dried products save a significant amount of space, making it easy to store large quantities in your food reserves or carry them in your backpack.
Ease of Preparation
Freeze-dried meals are very quick to prepare: simply rehydrate them with hot or cold water, depending on the recipe. In just a few minutes, your meal is ready to enjoy.
Today, manufacturers offer a wide range of freeze-dried meals. From breakfast to dessert, almost anything can be freeze-dried. Whether it's aligot, paella, scrambled eggs, or apple compote, freeze-drying makes it possible to eat healthy and diverse meals even in the middle of the ocean or atop a mountain.
A Word About Lyophilise & Co 🌶
Based in Lorient, Lyophilise & Co is the go-to reference for freeze-dried meals and high-quality outdoor gear. Whether you're a hiker, skipper, trail runner, bushcraft enthusiast, or bivouac lover, we offer a wide range of technical products tailored to all your adventures. With over 2,000 items available, we support your expeditions in France and abroad.
If you have any questions, our experts are here to help and will gladly assist you:
☎ +33 (0)2 97 87 23 73
✉ team[at]lyophilise.com
We also have a showroom open Monday to Friday:
📍 6 bis rue du Sous-Marin Vénus, 56100 Lorient, France
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