Jul. 06, 2022
The advantage of freeze-dried food is that it can maintain its own freshness and nutrients, and can be stored at room temperature for more than 5 years without preservatives. It first appeared in the menus of the Apollo lunar astronauts. Because the finished product is light in weight, easy to carry and transport, freeze-dried food has also begun to enter people's daily life and become a leisure and convenient healthy food.
The most common freeze-dried food is the "vegetable beef" seasoning package in instant noodles, and the dehydration rate can reach 95%.
Industry insiders pointed out: Compared with traditional baked, fried, puffed, and honey-made foods, freeze-dried food maintains the original natural taste of the food, the color, aroma, taste and shape of the ingredients, without any additives, can be Ready-to-eat can also be soaked and eaten, which saves time, effort, lightness and portability. It also caters to people's pursuit of health and quality in the "consumption upgrade".
Both Japan and the United States are big consumers of freeze-dried food. Relevant reports show that the freeze-dried food market in the United States and Japan is relatively mature and has begun to take shape, requiring 6 million tons and 2 million tons of freeze-dried food each year respectively. In China, the current production of freeze-dried food is only 3,000-4,000 tons, with a huge difference.
Relevant data shows that freeze-dried food in the United States has the fastest development, and freeze-dried food accounts for 40% to 50% of the convenience food in the United States. Dr. J. H. MacNeil of the University of Pennsylvania in the United States predicted that in the future, eggs will be concentrated into eggs with a solid content of 18% to 25% or 30% to 40% by freeze-drying technology.
Japan's import spending on freeze-dried food can reach 100 billion yen (about 4.99 billion yuan) per year. Freeze-drying technology covers almost most of the new convenience foods. Vitamins, whole egg powder, soybean powder, peanut powder, etc. are all freeze-dried to ensure their nutritional content. In the 1990s, Japan's Toyo FD Food Co., Ltd. took a different approach and mixed 8 kinds of vegetables, such as rapeseed, spinach, celery, radish leaves, peas, carrots, pumpkin, and snow red, and freeze-dried them into granulated vegetables.
This mixed granulated vegetable is rich in natural and comprehensive nutrients such as chlorophyll, carotene, vitamins, minerals and more. Because it is granular and easy to chew, this granular vegetable is very suitable for infants, the elderly, as well as patients with difficulty eating and athletes with limited food intake. There are many benefits.