Everything You Need to Know About the History of Freeze-Drying

Freeze-drying, a revolutionary food preservation technique, has transformed many aspects of our modern life, and it's not just about coffee! At Freezedried & Co, we have been supporting outdoor enthusiasts and those facing emergency situations since 2010 by offering a wide range of freeze-dried meals. In this article, we will explore the fascinating history and science behind freeze-drying and how it supports you in your daily lif.

From Ancient Origins

The Incas were among the first people to freeze-dry potatoes in the 13th century! No machines were used, and only the surrounding nature allowed this ingenious dehydration technique to preserve the tubers for many years, taking advantage of the high altitude, streams, and sunlight. The potatoes underwent different cycles: freezing by frost, pressing to remove the water, and sun-drying to obtain dehydrated potatoes. Just like our modern meals, the goal was to remove water to extend the shelf life of the food while retaining its nutritional qualities.

Industrial Development

In 1906, a Frenchman, Arsène d’Arsonval, reproduced the freeze-drying process. The technique was later deployed during World War II by the U.S. military to preserve plasma and medicines. NASA, aiming to reduce the weight carried in its rockets, freeze-dried meals for astronauts. From the astronauts' plates to yours, "it’s a small step for man, a giant leap for freeze-drying," as it spread into grocery store aisles, notably with the famous freeze-dried coffee! In recent years, freeze-dried meals have been used by sailors, especially in offshore races, hikers, military personnel, and those looking to build food reserves with long-lasting meals.

Zoom on the Process
The process consists of three steps:

1. Freezing the food between -30°C and -50°C. This doesn’t happen like in your home freezer… Ice crystals have no place in the process because they would rupture the food cells.
2. Sublimation of water (direct transition from ice to vapor without passing through the liquid state, the water evaporates) with the temperature rising above 0°C.
3. Vacuum drying, which finalizes the product by removing the residual moisture from the surface of the food. It’s at this stage that the food is sealed in boxes or pouches to protect it from oxygen and moisture.
   This process removes almost all the water from the food, which inhibits the growth of microorganisms and extends the shelf life without the need for refrigeration.

A Drawback?
The process is long and energy-consuming, and unfortunately, it's not accessible to everyone. It is, in fact, complicated to implement this technology at home or for small businesses to transform meals.

The Advantages of Freeze-Dried Meals
One of the biggest advantages of freeze-drying is the preservation of the nutritional values of the food. Unlike dehydration or sterilization, which involve heat treatment and therefore a degradation of nutrients, freeze-drying is a true cold drying process that, on the contrary, preserves the qualities of the products. Unlike other preservation methods, freeze-drying preserves the cell structure of the food to maintain its texture and flavor.

In the end, freeze-dried food gets everything right:

• Lightens your backpack thanks to its reduced weight.
• Preserves the flavors, textures, and especially the nutritional qualities of the food.
• Doesn’t spoil, allowing for storage at room temperature for many years.
• Prepares quickly: it rehydrates with hot or cold water depending on the recipe.
• Prevents boredom: many manufacturers offer breakfasts, complete meals, soups, and desserts for everyone, including those with specific food intolerances (gluten, lactose, etc.).

Explore our featured categories:

• Freeze-dried Breakfasts
• Freeze-dried Meals
• Freeze-dried Desserts
• Food Storage