I have been a freeze dried food consumer for many years. Like most people, I had a very limited understanding of freeze dried food and its many benefits.
In the last few years particularly, freeze dried food has become more and more recognizable, affordable and available. But misinformation still abounds. Here are some myths about the process and product that you may find interesting.
Myth #1 - Freeze Drying Is A New Technology
Although even the ancient Incas practiced a crude form of freeze drying hundreds of years ago thanks to their climate and elevation, it wasn't part of wider civilization until the 1890s. Around that time, a man named Richard Altmann is credited with using freeze drying, specifically animal and plant tissues for study.
It was used sporadically for the next few decades, mostly in scientific study, then received greater attention in WWII when it was used to preserve and transport blood products and penicillin.
But it wasn't until the 1950s when freeze drying became a popular idea for the preservation of food. Although the cost of freeze-drying prevented it from becoming more widespread at that time, it did become standard for pharmaceutical use and also novel for astronaut food and some outdoor applications.
Technically, freeze drying food has been a standard practice for over 70 years! In that time, unsurprisingly, processes have improved and costs have come down, putting the freeze dried food industry in an exciting position for future growth.
The extensive benefits of freeze dried food, for nutrition, transport, convenience, and longevity are fueling a growing demand.
Myth #2 - Freeze Dried Food Isn't As Healthy As Fresh
This widely misunderstood fact may stem from a couple of misconceptions: the widely-held belief that "fresh" is always the most nutritious, and freeze drying being confused with dehydration.
Fresh grocery store produce is actually NOT a nutritionally superior product to freeze dried food. Why? A few factors.
Fruits and vegetables bound for the grocery store shelves are typically harvested before they've reached full maturity, which means they never reach their full nutritional potential. Harvesting fruits and veggies before they're ripe is necessary to preserve them during the long journey they must make to reach grocery store shelves.
In addition, once produce is picked, it begins to gradually lose nutrients. The longer it is off the vine, the less nutrient value it contains. An apple on a grocery store shelf can be up to 10 months old!
Contrast that to a Thrive apple (or other fruit, for that matter). Because of Thrive's agreement with its farmers and producers, that apple must be allowed to ripen fully, and then be flash frozen within hours of harvest. Flash freezing instantly stops the nutrients from depleting. It is then transported to a Thrive facility where it is freeze dried to lock in the nutrient value for a period of many years (usually at least 25).
Dehydration, on the other hand, is a widely-known form of food preservation that has been practiced in some form for centuries. It uses some form of heat to reduce the moisture content of food and give it a longer shelf life. However, it shrinks and toughens the product and depletes many nutrients because of the use of heat. Color and flavor are also affected.
Freeze drying, by contrast, uses minimal heat and processing. The freeze dry process is so gentle that 98% of the nutrients are retained. The color, flavor and nutrients are perfectly preserved and the shelf life is even longer.
Of course, freeze dried food is only as good as the original product. That's why Thrive foods has always been our company of choice. We know where the food is sourced and just how stringent their quality standards are. You won't find gmo's, msg, or any additives, for that matter, in most of their products. Not even salt or sugar.
Thrive has the facilities and clean rooms to be able to be certified gluten free and free of other allergens. Products are tested repeatedly for microbial contaminants, pesticides, etc. before, during, and after processing, making it an exceptionally clean product.
Think of it -- food that's so healthy you can only beat it with your garden or a farmer's market. Then think of that food sitting on your shelf ready to eat whenever you want it. For a very long time.
Even the enzymes and probiotic cultures stay alive during the freeze drying process. Some evidence even suggests that phytochemicals are concentrated in freeze dried fruits, making the term "superfood" even more applicable! Freeze dried food really is the food of the future.
Myth #3 - Freeze Dried Food Is Just For Hiking and Prepping
Astronaut food, prepper food, survival food, camper food ....these are all common labels assigned to freeze dried food. That's due to many factors, including a very long shelf life (25+ years), and very light weight. So, yes, it's great for emergencies and long-term survival (zombie apocalypse?...not a problem!). What is lesser known is how healthy and convenient it is.
This information is readily available online, yet few people are aware of it. We've already discussed the nutritional superiority above, but other benefits are also abundant in the use of freeze dried foods.
In addition to nutrient concentration, freeze dried products easily add intense flavor to recipes for the same reason. They are also easily powdered or crumbled when desired, making them even easier to use while cooking.
Freeze dried foods are already completely prepped: washed, chopped, peeled, cored, seeded, and cooked (if applicable, as with meats). Not only does that mean countless hours saved in the kitchen, but also creates an absence of waste.
Access to freeze dried foods means more choices in fruit and vegetable consumption. One can open a pantry door and have their pick of fruits in morning oatmeal, from mangoes and blueberries to cherries and dragon fruit. Once the lid is back on the can, it will wait patiently on the shelf until the need arises again. The same is true for veggies, meats, cheeses, and other products.
The growing availability of freeze dried food on grocery store shelves is undeniable, as is the documentation of the rapid growth in the industry as a whole. Thrive foods and its subsidiaries are the leading players in that expansion and innovation.
Despite many misconceptions that still exist, the word is starting to spread. In a world as fast-paced and technologically advanced as ours, it's only a matter of a very short time before freeze dried foods will be a welcome staple in every kitchen.
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