Freeze-Dried vs. Dehydrated Foods
Freeze-Dried Food
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Shelf Life: 20-25 years
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Preservation: Retains the original taste, smell, texture, and nutritional value.
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Process: Flash frozen and subjected to a vacuum, which removes water through sublimation (turning water directly from ice to vapor).
Dehydrated Food
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Shelf Life: Approximately one year
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Preservation: May lose some taste, texture, and nutritional value during the drying process.
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Process: Uses heat to evaporate water, which can partially cook the food and alter its composition.
Why Choose Freeze-Dried?
Freeze-drying ensures minimal nutrient loss and keeps the food as close to its fresh state as possible. It’s ideal for long-term storage, emergency preparedness, and maintaining a high-quality product.
