What if you could enjoy the taste and benefits of fruit, without worrying about seasons, storage, or preparation? This is precisely what freeze-drying allows. This cold dehydration process is now making its way onto our plates and revolutionizing the way we eat fruit, preserving its flavor, color, and nutrients while making it ultra-crisp. But what exactly is freeze-drying? We explain:
What is freeze drying?
Also known as freeze drying, lyophilization is a dehydration process that dates back several centuries. The Incas were already using this principle in the Andes. But it was in 1906 that two French researchers, Arsène d'Arsonval and Frédéric Bordas, perfected the method. It was later used during World War II to preserve vaccines and later adopted by NASA to feed astronauts.
Today, freeze-drying is emerging as an innovative solution to food preservation challenges. It allows for the production of high-quality products, unlike traditional dehydration methods, which involve cooking, which can alter vitamins and nutrients.
How does it work?
Freeze-drying is based on a two-step physical process:
1. Freezing at very low temperature
The fruit is first frozen at extreme temperatures (between -40°C and -50°C). This process freezes the water into ice without damaging the fruit's structure. Freezing must be slow to avoid the formation of destructive crystals.
2. Vacuum sublimation: from ice to steam
Frozen fruit is placed in a chamber where the pressure is greatly reduced. Under the combined effect of cold and vacuum, the ice present in the fruit (and therefore the water molecules) transforms directly into water vapor, without passing through the liquid state. This physical phenomenon, called sublimation, eliminates up to 98% of the water, while preserving heat-sensitive vitamins such as vitamin C and antioxidants.
The advantages of freeze drying
A real space saver
Another advantage of freeze-drying is the space and weight savings it offers. Fresh fruit naturally contains nearly 80% water. Removing this water results in a much lighter, more compact product that's easier to store and carry. Ideal for snacks at the office, on a hike, at the gym, etc. The result: more produce for less space.
Long-term preservation
Freeze -drying can significantly extend the shelf life of food. By almost completely eliminating oxygen and moisture (two key factors in mold growth and spoilage reactions), freeze-dried products can be stored for several years, without preservatives, refrigeration, or loss of quality.
When properly stored, in airtight packaging specially designed to protect them from air, moisture and light, some freeze-dried foods can even remain edible for up to 25 years, while retaining much of their flavor and nutritional value.
By comparison, dehydrated or frozen products generally don't last longer than 2 years, while fresh fruit only lasts a few days. With freeze-dried fruit, there's no more food waste: no more rushing to eat your strawberries before they rot at the bottom of the fridge. You can eat your fruit whenever you want, with no waste.
Preserved taste and appearance
The aromas, colors, and crunch of the fruit are preserved. Unlike other dehydration processes, freeze-drying does not shrink or harden the food. This way, you get all the deliciousness of ripe fruit, in an ultra-light and crispy version!
Nutritional benefits retained
Freeze-drying is a method that preserves the nutritional qualities of fruit. Unlike other preservation processes, it results in very little nutrient loss. In fact, up to 95% of the original nutritional values are preserved. Freeze-dried fruit retains a high vitamin content, particularly vitamin C. It also retains its dietary fiber, essential for good digestion, as well as its natural antioxidants, such as flavonoids and anthocyanins, known for their protective effects on cells. Thus, freeze-drying allows you to fully enjoy the benefits of fruit, without compromising on nutritional quality.
Great versatility
Whether eaten as is, added to yogurt, granola, a smoothie bowl, or baked goods, freeze-dried fruit is suitable for all culinary uses. In addition, freeze-dried foods can be rehydrated in seconds to regain their original texture.
Seasonal fruits… all year round
Freeze-drying also allows you to consume fruits harvested at their peak of ripeness, when they are at their tastiest and richest in nutrients. A luxury for the taste buds... at any time of year.
Proven by science
Numerous studies confirm the nutritional benefits of freeze-dried fruits:
International Journal of Molecular Science
Freeze-drying preserves the antioxidant properties of tropical fruits
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Sheffield Hallam University
Freeze-dried fruits and vegetables show minimal losses in terms of vitamin C content, phenolic contents and antioxidant capacities compared to fresh fruits and vegetables.
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University of Laval
A literature review of past research on freeze-drying technologies applied to fruits and vegetables.
Read the study
Convinced? Try Organica's dehydrated fruits now! 100% natural, with no added sugar or preservatives, they retain their shape, color, aroma, and nutrients. And above all, they have a unique, light, and airy crunchy texture that delights from the first bite.
Discover the entire range of 100% crunchy fruits !
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