Freeze Dry and Dehydration Process
Legacy Premium knows a thing or two about freeze-dried food and dehydrating fresh ingredients in order to create delicious, and easy to use gourmet entrees and breakfasts. It’s part of the reason their meals make perfect food for storage. Through extensive research and testing it has been discovered some foods are better preserved using the freeze-drying process, and some reconstitute better after being dehydrated. The key that allows the highest quality in taste, texture and nutritional value is in getting those combinations right.
The Freeze Dried Food Process
Freeze dried foods are first flash frozen, or exposed to cryogenic temperatures, and then placed in a vacuum drying chamber. The goal is to remove as much water as possible, and in most cases up to 98% can be extracted. This process gives the meals substantial shelf life by preserving the ingredients, meaning food storage just got a whole lot easier. Best of all, it can all be done without compromising the flavor, shape, color or texture of the freeze-dried foods. It will be as though your entrée has just been prepared.
The Dehydrated Food Process
This may very well be one of the oldest methods used for food preservation, but advances in technology mean this process consists of much more than just lying pieces of fruit, meat or vegetables out in the sun to dry. Dehydrated food goes through an intensive low temperature-drying chamber where the moisture is removed by air. Not only does this inhibit the growth of microorganisms, it reduces weight, eliminates the need for refrigeration, and prolongs shelf life, making it ideal for long-term food storage.