Freeze–drying has found wide application in food processing, but not only. It is also widely used in the pharmaceutical industry in the production of vaccines, storage of serum, antibiotics and hormones.

The versatility of the technology also allowed the process to be used in the cosmetics industry, wood technology and archaeology.

Freeze–drying is especially widely used to produce: dried fruit, vegetables and herbs, instant coffee and spices, and ingredients for ready meals, including dried meat.

More specifically:

• Snack foods
• Baked goods (cookies / cakes)
• Breakfast cereals (muesli / granola)
• Trail mixes (combining with nuts, seeds)
• Desserts (ice–cream / yoghurts)
• Beverage mixes (powdered drinks / smoothies)
• Ready–to–eat (soups / sauces / dressings)

1/ Longer Shelf Life

There is a direct correlation between moisture content and freeze–dried fruit shelf life. The higher the moisture content, the shorter the shelf life. Freeze–dried food is much more suit–ble for long–term storage than dehydrated or frozen fruits. The fruit loses 98–99 percent of its water content during the process while keeping 98 percent of its nutrients.
Consequently, they are as healthy as fresh ones.

2/ Minimal Preparation & Quick Rehydration

Almost all freeze-dried fruits are produced ready–to–eat/ready–to–use. This means they can be enjoyed as a handy snack without rehydration.

3/ Intact Structure and Texture

As mentioned above, freeze–drying occurs at low temperatures and pressure. Flash freezing stabilizes the structure (preventing oxidation & hardening), while low pressure helps remove water without changing the structure. As a result, the size of the fruits remains the same after drying. Unlike the dehydration method in which the fruit shrinks.

4/ Concentrated nutrition Content

Low temperatures in a vacuum system maintain most of its nutrients. In this regard, it is very similar in nutritional value to its fresh form. On the other hand, dehydrated products retain only around 60–75% of the original nutrients.
There are a few misconceptions about the healthfulness of freeze–dried fruits. One of those myths is that they have a higher sugar content than fresh fruits, an invalid rumor since the actual difference is the concentration of sugars, not the amount.
They do not contain any preservatives!

5/ Microbiological Stability

The elimination of water from the primary product significantly reduces the growth of microorganisms and bacteria

6/ Fresh Taste

Flavor is important in food. Fresh fruit tastes are essentially retained in freeze-dried fruits because the process involves very little heat. This keeps in the flavor, maintains original texture and secures the natural aromas (volatile aromatic compounds)

7/ Greater Variety of Choices

Freeze–dried fruits are still considered raw as they have not received much heat treatment.
Unlike dehydrated fruits that need to be sliced for efficient hydration, fruits can be freeze dried as whole, chunks, granules, cubes, grits & powder

8/Travel Friendly

A top choice if weight is a critical factor.