BENEFITS OF FREEZE DRYING
How can we extend the life of fruit and vegetable but still maintain the nutrition & freshness – Welcome to the oldest technique of preservation – Freeze Drying.
What is Freeze Drying?
Fruit and vegetables are made up of 80% water, this is what gives them their shape, texture and juiciness. Unfortunately, it’s also what allows them to ripen, and subsequently spoil, with the introduction of mould.
We’ve all had the best intentions early on in the week of buying tons of fruit and vegetables to consume in our juices and smoothies only to find the remnants of rotting produce when we don’t get through it quick enough and end up with all that waste.
The freeze drying process Blendi uses today hails from the 15th century when the Incas used to leave their food out overnight in the freezing Andean night time temperatures and during the day the strong sun would dry the moisture from the produce extending their shelf life.
Blendi adopts this very same process, well the modern day version where our fruit and vegetables are picked when ripe, and then quickly frozen (same day) to lock in the nutrients and then dried to preserve.
In short, we extract the water and say to you when you feel like making your smoothies just add back the water.
We at team Blendi say:
“SIMPLY PRESSING THE PAUSE BUTTON ON NATURE UNTIL YOU ARE READY TO PRESS”
*Research conducted by Sheffield Universtiy in 2013 measured the nutrients in freeze dried , chilled and fresh Strawberries, found that refrigerated fruit retained only 20% of their antioxidants. While freeze drying no significant impact on their nutrient content, the freeze dried strawberries retained all their vitamin C and polyphenols and 92% of their antioxidants.