The Freeze Dried Process
Provides feather light foods that have bright colors, intense flavors, and amazing crunchy textures.
Also known as "astronaut food", freeze drying was developed in the 1960's-1970's by NASA. The first meal on the surface of the moon was eaten by Neil Armstrong and Buzz Aldrin and included freeze dried bacon and peaches. This process freezes, then pulls the water out by using a vacuum, and then adds heat to remove any excess water. This technique allows the food to keep it's shape and most of it's size, but only about 3-5% of it's weight. Freeze dried food has up to a 30 year shelf life!
The Dehydration Process
Offers delicious, concentrated flavor with a chewy texture.
The art of dehydrating has been around since 12,000BC. We now have cutting edge machines that speed up this process. We dehydrate fruit by removing the water using heat and air circulation. Removing the water with heat causes the fruit to shrink in size. Dehydrated foods have a shelf life of up to 2 years!
Canned Food
Just the way your grandmother used to make it!
Canning uses heat and pressure to keep food safe and fresh. Bacteria causes food to spoil. Heat is used to kill all bacteria and pressure is used to seal it tightly to stop new germs from getting in. Canned foods have up to a 10 year shelf life!