FREEZE DRIED FOOD - HOW IT'S MADE
THE BASIC SCIENCE
Freeze drying, technically known as Lyophilisation, is a drying process that involves the removal of moisture under vacuum and a further process called Sublimation, where ice is converted to water vapour without melting.
This results in a superior product, that does not shrink or toughen, retains flavour and maintains 98% of the nutritional value and a shelf life of up to 25 years.
THE FOREVER FRESH 3 STEP PROCESS
STEP 1: FREEZE
In this step, our meals are first pre-cooked and then flash frozen solid to lock in and retain their nutrients.
STEP 2: VACUUM
The frozen meals are then put under vacuum and progressively heated. Typically up to 98% of water is extracted through a process called sublimation. (a process where ice is converted to gaseous water vapour to preserve the food texture).
STEP 3: DRY
In the final step, (final dry) the meals are heated and cooled over a period typically lasting up to 48 hours, until the food has 1 to 4 percent water left.
ADVANTAGES OF FREEZE-DRYING
QUICK & EASY TO PREPARE
Simply add water, wait the required amount of time, warm and enjoy!
The removal of moisture means removal of most of the product's weight, making our meals much lighter to carry
The shelf life of any product is directly linked to the amount of moisture content and oxygen present. Removing the moisture & reducing oxygen content prolongs the shelf life considerably
This gentle process ensures that the product remains high in quality. It guarantees that the taste, texture, appearance and nutritional content is kept in tact