Grocery shopping habits have shifted a lot over the past several years. Supply chain hiccups, price swings, and the occasional empty shelf have all pushed people to rethink how they stock their pantries.
Between supply chain disruptions and unpredictable shelves, a lot of households readjusted the way they shop – buying in bulk and stocking up on foods that actually last.
With that shift came a new set of shopping habits: buying in bulk, and opting for foods that last longer. That's how freeze dried vegetables came out of the astronaut-food shadows and became a category of their own.
But if you think freeze dried food is just a niche pantry item, we're here to tell you it's here to stay. Here are five reasons organic freeze dried vegetables (OFDVs) are a staple that future generations will swear by.
Organic Freeze Dried Vegetables: The Food of the Future?
Recent years have made it clear that our food supply chain - from farm to fork - is hanging on by a thread(1). We could blame it all on the increase in global demand for food(2) or the ever-decreasing numbers in the human workforce(3). But no matter the reasons, there's no denying that the production and distribution of fresh food are becoming an increasingly uphill task for both farmers and suppliers.
And that's why we're seeing a big surge in freeze dried vegetables. The once "bland space food" is turning into the next big thing in the food industry as its long shelf life has become a hot commodity for consumers, who now value shelf stability more than freshness.
After all, it's not uncommon for shoppers to run into empty supermarket shelves - which instantly makes organic crunchy peas a much wiser choice than, say, a pound of fresh peas that'll go bad in a week.
Besides, this never-go-bad nature isn't the only thing that makes organic freeze dried vegetables a future-proof pantry option, as today's crop of OFDVs is a far cry from MREs of the past. In fact, they're engineered to keep the food's nutritional profile intact and preserve its original flavor. So, it's basically like eating fresh produce (with the only exception that you must rehydrate it first).
But What is Freeze Drying, Anyway?
Also known as lyophilization, freeze drying(4) is a dehydration method during which certain foods are frozen so that their content in water turns into ice. Then, this ice is meticulously removed by sublimation. This method operates at low temperatures and eliminates the need for heat to remove the water (evaporation). As a result, the food's taste, nutritional value, and appearance remain intact. Freezing the food also inhibits the microbes from growing and spreading, which prevents the food from going bad quickly (hence OFDVs' long shelf life).
5 Reasons Why Freeze Dried Vegetables Are the Ultimate Future Food
• They're Healthy
We've all heard (or read) the rumors that freeze drying strips the food of its nutrients and leaves it an empty shell of a nosh. But the truth is quite different. The vegetables that go through freeze drying are actually harvested and preserved at the peak of their ripeness and nutrient content. As a result, they're just as nutritious and healthy as their fresh counterparts. And we should also mention that our variety is organic(5), meaning our products are grown without synthetic pesticides, fertilizers, herbicides, and bioengineered genes (GMOs).
• They Have a Long Shelf Life
No matter what the future holds for the food industry, one thing is for sure: Organic freeze dried vegetables are an excellent way to insulate your eating habits from possible fluctuations in the market. Thanks to their long shelf life, OFDVs give you the chance to store your favorite produce for months (even decades at times) and enjoy them whenever the mood strikes - even if their prices skyrocket due to global shortage or when they're out of season.
• They Require Minimal Prepping
With the "epidemic of busyness"(6) being an everyday occurrence for most millennials (and probably Gen-Zers), skipping cooking seems like a legit way to save some minutes during the day. But OFDVs offer an alternative. Since these ingredients are cut and cooked before freeze drying, they require minimal prepping and could spare you from losing time in the kitchen. The only thing you have to do is soak them in water and get on with your recipe.
• They Are Versatile
Another advantage of organic freeze dried vegetables for future menus is their ability to fit almost any need and taste. Whether you want them cut into smaller pieces or preserved whole, these veggies can be part of every meal, from energizing breakfasts to hearty dinners. In some cases, you can even grind them into a fine powder and add them to smoothies or sauces. Such versatility will allow you to use OFDVs as a blank canvas for infinite recipes and make them work no matter what you make with them.
• They're Easy to Transport
Water makes up a large part of the food we eat. Vegetables(7), in particular, consist of more than 70% of water. Since most of the water is removed during freeze drying, organic freeze dried vegetables' overall mass decreases, making them lighter and easier to carry around. That could prove helpful in cases where people need to cross long distances to reach a destination and need to feed themselves along the way.
Whether the draw for you is the long shelf life, the minimal prep, or just not having to think about produce going bad in the crisper drawer, organic freeze dried vegetables hold up to the case. Curious how they stack up against dehydrated food? Our Freeze-Dried vs. Dehydrated guide breaks down the difference.
References:
- Impact of COVID-19 on the food supply chain | Food Quality and Safety | Oxford Academic (oup.com)
- Global Demand for Food Is Rising. Can We Meet It? (hbr.org)
- What's Causing Supply Chain Issues? - Eater
- The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials - PMC (nih.gov)
- https://www.helpguide.org/articles/healthy-eating/organic-foods.htm
- The epidemic of busyness - Alastair Humphreys
- Table - PMC (nih.gov)