“Freeze-dried food offers longer shelf life alternative,” says European Freeze Dry
12 May 2020 --- Freeze dried ingredients manufacturer European Freeze Dry is seeing a dramatic rise in demand from the public and private sector as well as individual consumers for its products, which offer a longer shelf life and can reduce food waste. The company says that freeze-dried foods are in the spotlight with the ongoing coronavirus pandemic, with many people staying at home and being more resourceful with cooking and ingredients.
With a shelf-life of seven or 25 years depending on the packaging or the tinned versions, the company’s ingredients and ready-made meals are becoming a relevant source of nutrition and flavor as an alternative to food, which may quickly lose its freshness.
“Freeze-dried food lends itself to extreme situations in all kinds of circumstances from sustaining nutrition in remote locations to preparing for an extended period indoors,” says Diana Morris, Country Manager for European Freeze Dry.
“We are responding to different demands and we are resourcing our operations ready for our existing and new customers in the public and private sectors,” she adds.
“Individual consumers are also asking about supplies that we can provide. Freeze-dried food is an alternative in different forms, including ready-made meals and ingredients such as fruit, meat and vegetables,” Morris explains.
During the first six weeks of 2020, European Freeze Dry increased bulk sales of its freeze-dried vegetables and pulses over the same time period in 2019 by an increase of 1,7 percent. Sales of vegetables and pulses in the first six weeks of 2020 outsold the first nine months of 2019.
The freeze drying process uses a deep vacuum under which neither ice or water can exist. The pressure from the vacuum, with a controlled amount of heat applied, causes the ice to leave the product as a vapor trail, which is then captured on an ice condenser within the freeze drier, upon which the vapour forms again as ice. The process takes on average a day to complete, carried out in a set of “chambers” which can be controlled at various temperatures and time schedules depending on specific product requirements.
The reduction in water in the final freeze-dried product means there is a much reduced potential for microorganisms existing in such low amounts of water, leading to a shelf life of up to two years at room temperature.
In March, European Freeze Dried revealed its top five most popular vegan ingredients as demand spikes from consumers. The announcement came as the company sees a continued rise in popularity for freeze-dried ingredients to be used in new products or food production processes. Moreover, vegan and plant-based ingredients have been in the spotlight and enjoying significant growth for many months.
Edited by Elizabeth Green
