Why are Freeze Dried Products the best choice for preserving the nutrition of fruits and vegetables?

1. Preserve more than 90% of nutrients
One of the biggest advantages of freeze dried products is its extremely high retention rate of nutrients in fruits and vegetables. The vacuum freeze drying technology can remove moisture from ingredients at low temperature and low pressure. This process can effectively avoid the loss of nutrients caused by high temperature. For example, in hot air drying and spray drying methods, water-soluble nutrients such as vitamin C and B vitamins are often damaged by high temperature, while freeze drying technology can retain more than 90% of these nutrients through low temperature treatment. Therefore, Freeze Dried Products can provide consumers with richer nutrition.

2. Low temperature treatment to prevent the degradation of nutrients
One of the keys to freeze drying technology is its low temperature treatment process. During the drying process of food, low temperature can effectively reduce the degradation of heat-sensitive nutrients, such as vitamin C, folic acid and beta-carotene, which are often lost due to high temperature in traditional drying methods. By freezing fruits and vegetables to -30°C or lower, freeze-drying technology can maximize the preservation of these sensitive nutrients without heating and avoiding heat damage.

3. Reduce nutrient loss in an oxygen-free environment
During the freeze-drying process, the food is placed in a vacuum environment and water is sublimated from the food. During this process, the impact of oxygen and moisture in the air is greatly reduced, which effectively avoids the oxidation loss of nutrients (especially vitamin C and carotenoids) caused by oxygen in the air.

4. Maintain original flavor and taste
Freeze Dried Products can not only preserve the nutrients of fruits and vegetables, but also their original flavor and taste. Traditional drying methods often cause foods to lose freshness, become dry or taste unsavory. Freeze-drying technology avoids the damage to the cell structure caused by heat treatment through low-temperature freezing and sublimation processes, and can maximize the original taste of food while removing moisture.

5. Convenient storage and long shelf life
Another outstanding advantage of Freeze Dried Products is its extremely long shelf life. Because the water is removed, freeze-dried products can effectively prevent the growth of microorganisms, thereby extending their storage time. Unlike frozen foods, freeze-dried products do not need to be refrigerated or frozen and can be stored at room temperature for up to several years.

This feature makes freeze-dried products suitable for long-term storage and emergency food supply, suitable for occasions such as family emergency reserves, outdoor adventures and travel. Moreover, the long-term shelf life characteristics can also retain the nutrients in fruits and vegetables, and will not cause nutrient loss during long-term storage.

6. Rich eating options and convenient eating methods
Freeze Dried Products provides a wealth of eating options, and consumers can choose a variety of fruit and vegetable freeze-dried products according to their needs. Whether eaten alone or added to breakfast cereals, yogurt, salads or baked goods, freeze-dried fruits and vegetables can provide convenient nutritional supplements. At the same time, due to its lightness, freeze-dried foods are also suitable for outdoor activities such as travel, camping, and mountaineering, providing high-energy and high-nutrition food supplies.