What's the difference between Freeze-Dried and Dehydrated Food?
A lot of people use the terms dehydrated and freeze-dried like they are the same thing. However, there are some major differences between dehydrated and freeze-dried food storage.
The Dehydration Process
With any type of food preservation, moisture needs to be removed from the food. The most common way to do this is by dehydrating.
Dehydrating has been a food preservation practice for thousands of years, dating back to at least 12,000 BC. The Romans and Middle Easterners would dry fruits and vegetables in “still houses” which would use a fire to dry out and smoke foods.
Modern day dehydration isn’t that complex. Machines, like a SnackMaster Dehydrator, circulate hot and dry air across the food. This removes much of the water. The moist air is then dried so that water continues to be removed. The temperatures are high enough to remove water but not high enough to cook the food. Dehydrated food is usually withered and harder.
The Freeze-Drying Process
The freeze-drying process is a relatively modern preservation process. Freeze-drying isn’t something you can do at home without high-tech machinery.
Some reports show that freeze drying originated with the Inca Empire. However, reliable sources of freeze-drying were created during World War II as a way to preserve blood plasma, medicine and later, food for the troops.
Freeze Drying is a fairly simple process too. The food is placed on large racks inside of a vacuum chamber. The temperature is lowered to below freezing and then raised rapidly to above boiling. The process is so fast that it removes the moisture from the food without destroying the structure.
The Main Differences
Moisture Content. The main objective with food preservation is to remove the moisture so that the food doesn’t decompose, grow mold, etc. Dehydration removes about 90-95 percent of the moisture content while freeze drying removes about 98-99 percent. Foods that you dehydrate at your home will typically have a 10 percent moisture content level while foods that are dehydrated professionally will have a lower moisture content – which increases the shelf life.
Shelf Life. The moisture removal has a direct impact on the shelf life. Most dehydrated products like dried fruits, vegetables, powders and TVP; have a shelf life of about 15-20 years. However, dehydrated items like honey, salt, sugar, hard wheats and oats have a 30-year shelf life – sometimes longer. Freeze-dried foods will have a longer average shelf life. Freeze-dried fruits, vegetables, just-add-water meals and real meats will have a 25-30-year shelf life. Ideally, all of your food storage would be stored at a temperature of 60 degrees or lower.
Nutritional Content. According to research by the American Institute for Cancer Research, freeze-dried foods retain the vast majority of the vitamins and minerals found in the original food. However, when compared to fresh fruits and vegetables, freeze-dried foods did lack in some vitamins – like Vitamin C – which break down very rapidly.
Dehydration doesn’t change the fiber or iron content of food. However, dehydration can break down vitamins and minerals during the preservation process and retain less of their nutritional value when compared to freeze-dried food. Dehydration tends to result in the loss of Vitamins A and C, thiamine, riboflavin and niacin.
Appearance & Composition. One of the main differences between dehydrated and freeze-dried food is how they look. Most people are familiar with banana chips (dehydrated) but not necessarily freeze-dried bananas (which become soft when you place them in your mouth). Weight is another difference. Freeze-dried foods are going to weigh a lot less than dehydrated foods. This makes them easier to haul or store.
Cooking. Dehydrated foods will require cooking. Many times, they will also require some type of seasoning. This means that you’ll need to spend time boiling the product in hot water and letting it cook. The preparation time for dehydrated products can take anywhere from 15 minutes to 4 hours depending. However, with freeze-dried foods, you just need to add water. Adding either hot water or cold water will get the job done depending on what you’re eating. Freeze-dried foods will usually be ready to eat in less than 5 minutes.
Hungry Hikers Food is made primarily with Freeze Dried Food. We believe that it maintains the integrity and nutritional structor of the food. And we just think it taste a whole lot better.
Your Hungry Hiker Crew
Portland, Oregon March 6, 2012 – Hungry Hikers has been honored as a recipient of a 2012 Backpacker magazine Editors’ Choice Award, the most prestigious award in the outdoor industry, given annually to products in recognition of their outstanding innovation in design, materials and/or performance.The Backpacker Editors’ Choice Awards, bestowed annually since 1993, honor the products that Backpacker editors have chosen as the best of the year based on months of trail testing by teams of highly experienced hikers and climbers. With no set categories for the awards and no set number of recipients, the products and the testing process drive the award categories.
Hungry Hikers’, Murray’s Hurried Curry was one of only 13 innovative products that have been honored with a 2012 Backpacker Editors’ Choice Award. Hungry Hikers’ is an exciting new company based in Portland, Oregon that supplies unparalleled, delicious and hearty meals to the outdoor enthusiast. Tried and tested in a variety of climates, altitudes and geo-locations, the innovative and lightweight pre-packaged meals have earned an impressive 100% approval rating. Murray’s Hurried Curry a gourmet meal that is in your pot and on your plate almost as fast as you can say it. A rich blend of curry, coconut and chicken that will draw those around you to come over and ask: “What smells so good?”
"BACKPACKER gear reviews have many imitators, a few competitors, and no equals," said Editor-in-Chief Jonathan Dorn. "That's because no other magazine or website conducts in-depth field-testing as vigorously or impartially as the crew led by Gear Editor Kristin Hostetter. With a core team that has several centuries of combined trail time, along with first descents, decades of retail experience, and expertise in every backcountry discipline, Kristin puts new products through an unprecedented level of real-world abuse in every terrain and weather imaginable. She also oversees a transparent process that has earned an unrivaled amount of trust from readers, retailers, and manufacturers. The results are reviews that lead consumers to smart, durable products that consistently prove their worth with years of best-in-class performance."
“This is amazing validation for our product and our company. We feel that food; especially pre-packaged meals have been a long forgotten area in the outdoor retail market. We are excited about igniting the outdoor food revolution”, says Kim Gerhardt co-owner of Hungry Hikers’ with Stacie Murray and Lisa Winchester.
Since their inception, the Backpacker Editors’ Choice Awards have come to be regarded as the most sought-after award for outdoor equipment and apparel found in the industry. The impeccable outdoor credentials and rigorous field-testing standards of the Backpacker staff guarantee that these awards are an undisputed mark of quality for the companies and products selected.
All winners must excel under extensive field-testing conducted by Backpacker’s team of editors, who take hundreds of new products every year into the backcountry to put them to the test. This rigorous process ensures that the performance of the winners is truly worthy of distinction and meets the guiding principle behind the program: gear that is of real value to the readers of Backpacker magazine, who are very active, long-term outdoor enthusiasts.
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