Informative — Food
Will Organic Freeze Dried Vegetables Be on Everyone's Menu in the Future? 0
Be it your view on mental health or how you wash your hands, we all had to re-evaluate some of our preCOVID-19 habits following the onset of the pandemic. However, the one thing that required the most effort (but we all had to come to terms with) was the new status quo in grocery shopping.
Between empty supermarket shelves and food supply chains being pushed to their limits, we had to readjust the way we shopped to accommodate our new quarantined lifestyles. So, we stockpiled like crazy!
But with this new shopping philosophy came a new set of rules: from shopping in bulk to opting for foods that last longer. And this is how freeze dried vegetables came out of the astronaut shadows' and became a niche on their own.
But if you think that freeze dried food was just a pandemic trend, we're here to tell you that they're here to stay. In fact, here are five reasons why organic freeze dried vegetables (OFDVs) are a treat that future generations will swear by.
Organic Freeze Dried Vegetables: The Food of the Future?
If Covid-19 has taught us anything since it first came out, it's 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 ensure 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. Let's not forget that environmental migration is an imminent threat for most tropical and some continental populations.
Have you tried our organic freeze dried vegetables? If so, which are your favorites? Let us know in the comment section down below!
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)
Eat What You Want Day 0
May 11 is the National Eat What You Want Day. Although we eat food every day, this day is unique because you can eat whatever you want.
In the current era, people are obsessed with diets and meal plans. You probably spend time stressing over what you can or cannot eat. To make it worse, the magazines splash images of perfectly toned models that can make you feel inadequate.
There are several food fads that come and go. But on May 11, everyone can relax and forget about their diet goals just this once in a year. You can try something new or indulge in the craving that you've been putting off.
History of Eat What You Want Day
Eat What You Want Day was initiated by Thomas and Ruth Roy. The intention was to help people break away from the overwhelming diet plans, and diet trends, for just one day.1 They have created about 90 fun holidays that are registered officially under the Wellcat Holidays.2
Giving yourself a break often is good for you. Signing up for low calories diet fads can potentially make you overeat when you switch back to your normal diet patterns
Why Should You Celebrate Eat What You Want Day?
Have a break from the usual
This day is a perfect break from the norm of keeping up with strict diet plans and allows you to eat just this once. It is totally okay to check on your diet, no dispute. After all, not everyone has a naturally fast metabolism. It also gives you a chance to flip your routine and put away the structure. You can scrape off your meal plan just this once and be spontaneous.
Have the freedom to choose
Eat What You Want Day is a perfect chance to have the freedom to indulge in your cravings without feeling guilty about it. It provides an opportunity to help you hold on your regimen longer since you'll have a chance to soothe your cravings then get back on track.
Be kind to yourself
By indulging in your craving without any guilt, you show kindness to yourself. It gives you the assurance that you can keep with the diet all year long, but just this once you satisfy your inner self of whatever it yearns for. It will teach you to be kind to yourself.
How to Celebrate Eat What You Want Day
It's easy to celebrate this holiday since you can eat whatever you want. You can stop counting the calories and eat some ice-cream, pizza, or fries. Since everyone is different, you get to choose whatever will make you happy and quell your cravings that have been bothering you.
However, it's not only junk foods that qualify in the eat what you what day checklist. You can spoil yourself to an expensive meal that you would not buy every day. Like treating yourself to a five-course meal at a restaurant. Call your favorite restaurant and order. Make sure to get your favorite bottle of wine as well. You deserve it.
Considering the current situation in the world, you can also consider recreating your favorite childhood meal, this time with the help of your children and spouse as you stay at home. Get the recipe from your mom or grandma. The critical thing is to indulge in something that you enjoy whatever food that you choose to celebrate this one day.
What People Eat On Eat What You Want Day
You have your own choices, but what are people eating? The top food that most Americans would eat daily if they did not have to worry about the consequences is pizza. The other top foods include pasta, burgers, ice cream, tacos or burritos, chocolate, and French fries - in that order. The others are French fries, cakes, cookies, cheese and donuts.3
How To Make Eat What You Want Day Fun
There are several ways to make Eat What You Want Day fun?
First, you can switch things up and eat what you'd eat for diner at breakfast and have breakfast for dinner. You can eat some pancakes sprinkled with maple syrup and bacon and a smoothie. It's up to you.
Second, you can allow your children to be in charge of meals this day to make it fun for them. Let them decide what will be for dinner this day so that they can also have their own food fantasy come to fruition. You may be surprised to get a delicious treat that you wouldn't think of yourself.
Third, you can break your regular food routine. Ditch the lunchbox and go for lunch with your colleagues. Change your typical routine and enjoy the day.
Lastly, celebrate Eat What You Want Day by ordering or preparing your favorite food that you cannot eat regularly because you're sticking to a diet. Make sure to make it a family affair, especially now that you’re in isolation, and you can't meet with friends.
Life is short to not to have a break from a strict diet this once. Give in to your sweet tooth because no one should give you a side-eye or tell you what you shouldn't eat on Eat What You Want Day. It is definitely perfect escape from the counting calories and suppressing the cravings.
References
History of Freeze Drying 0
Freeze-drying, or lyophilization, is the removal of water from frozen food through a process called sublimation.1 This process is done under a vacuum and low temperatures, and the product freezing solidly during the process.2
Freeze drying removes water from the food to make it last longer. The water's vaporized through the process of sublimation, where water, in solid state, changes directly to vapor, producing a product with controllable moisture.2 It's a perfect way to preserve food, since freeze dried food products don't shrink.3 Freeze dried foods can be stored without cooking or refrigeration. They need no additional flavor or color modification. Freeze dried foods are also light and are ideal for space travel, camping, backpacking, and traveling.1
The Process
Freezing - the product frozen to enable low-temperature drying.
Vacuum - placed under vacuum to allow the frozen solvent to vaporize through sublimation: it doesn’t pass through the liquid phase.
Heat - applied to the frozen product to accelerate sublimation.
Condensation - low temperature enforced by the condenser plates to remove the vaporized solvent from the vacuum chamber by converting it back to a solid. This completes the process of separation. The result is a dry product.2
The History of Freeze Drying
Freeze drying origins are traced back to the ancient Peruvian Incas of the Andes in the 15th century. 2 1 They stored their crops, like potatoes, on the mountain heights above Machu Picchu. The cold mountain temperatures froze the food stores, and water gradually vaporized under low pressure because of the high mountain altitudes - freeze drying the food.3 Buddhist monks living on the sacred mountain "Koya" used this technique. They stored tofu in the mountain snow, where the high altitudes and cold winds freeze dried the tofu. 3
In 1905, Benedict and Manning created the first freeze dryer, which dried the blood tissues using a chemical pump.3 In 1910, Shackell modified the basic design of the Benedict and Manning pump to an electrically driven pump to create the required vacuum, instead of the displacement of air with ethyl ether used in the original design.2 In 1934, the US patent was issued to Elser for creating the drying equipment that replaced Shackell’s design with a cold trap chilled with dry ice.3
Modern Freeze Drying
In the 1940s during World War 2, freeze drying took on the modern method, due to the need for blood.3 The blood sent to Europe from the US for the medical treatment of wounded soldiers required refrigeration.4 Due to the lack of refrigeration and transport, blood supplies would spoil before arriving at their destination;1 So, more modern freeze drying techniques had to be created to preserve blood plasma, making it possible for the blood to be chemically stable without the need for refrigeration. 2
The medical community implemented freeze drying for penicillin and bone.4 They recognized freeze drying as an important technique for preservation of biological matter.1 A freeze dryer was used, and it had a large chamber for freezing and a vacuum pump for removing moisture.2 From then on, freeze drying became a preservation technique for pharmaceuticals and food.1 Since the 1960s, over 400 different types of freeze dried foods have been produced commercially using freeze drying.2 NASA adopted this technique in 1968, and created freeze dried ice cream.
Freeze dried coffee outruns all other freeze dried products in popularity. 2 First produced in 1938 by Nestle after Brazil requested the company to help them find a solution to the coffee surplus, Nescafe, an instant coffee powder, debuted in Switzerland. It paved the way to the production of powdered food products.2
Freeze drying evolves continually. More products pop up more every year, because freeze drying's popularity has grown for a variety of different foods and flavors. They retain their natural composition, and the integrity of minerals, vitamins and other nutrients.
References
