1. Freeze drying preserves 97% of the nutrients compared to other food preservation methods such as canning retaining only 40% or dehydrating retaining only 60%.
2. Freeze drying maintains much of the original flavor and texture when rehydrated. Freeze dried foods do not shrink. It also does not make foods tough.
3. Freeze dried food, when stored correctly, has a 10-25-year shelf life. Up to 20 years longer than other preservation methods such as canning – 3 years, dehydration – 4 years, or freezing – 2 years.
4. Freeze drying has been around for a long time. Since 1906 and has been perfected over the years to keep food at its optimal nutritional level while maintaining its taste.
5. Freeze dried foods have little to no preservatives or additives. Freeze drying food uses real foods and ingredients.
6. Things such as fruits and candies can be and are often times preferred to be eaten without being re-hydrated while still maintaining the same nutritional value.
Freeze dried fruits and vegetables can be more nutritious than fresh fruits or vegetables. When picked at their optimal ripeness in their harvesting season and immediately flash frozen and/or freeze dried they are often more nutrient-dense than fresh fruits and vegetables from the grocery store that were picked before they were ripe and had to travel days or even weeks to get to the store while quickly losing its nutritional value.
This gives you the option to have fresh nutrient-dense fruits and vegetables year-round whether the fruit or vegetable is in season or not.
