Freeze Drying is a superior technology to dehydrating. A dehydrator uses warm air to slowly heat and dry out the food over time. This makes the food shrink and shrivel. In effect, it creates a poor texture and flavour.

 

In contrast, freeze-dried food is completely dry, airy, light as a cloud, and it melts in your mouth. Almost like a little puff of meringue. If freeze-dried food was stored and sealed properly, It would still have its flavour and texture intact. So how does this incredible technology work?  The food is frozen down to a very low temperature. The machine is vacuum sealed. Vacuum converts water into vapour.  As the food inside the machine is heated gently, the water gets vaporised.

 

The food essentially retains all of its taste and nutritional value. Freeze-dried food can be ground into a fine powder. It can be used in baking and in recipes. It can also be re-hydrated.