History of Freeze-Dried Foods
Freeze-dried foods have been around since the ancient Peruvian Incas. Incas stored their crops in the Machu Picchu mountains, and the low air pressure combined with high-altitude, cold air vaporized the water in the crops. Today, the process of removing water from frozen foods is called “lyophilization.” The freeze-drying process was commercialized after World War II.
Here Are Our Favorite Tips for Freeze-Dried Berries
• Berries are a light food to munch on. Replace salty snacks with nutritious, low-calorie berries.
•They can make quick, tasty snacks by combining berries with plain yogurt, and various kinds of nuts, seeds or nuts.
• To make delicious and healthy milkshakes and beverages, combine berries with berry juice, plain yogurt, buttermilk, milk, water, soy or oat milk, cereals and different sorts of seeds or nuts.
• Berry powder can be easily added to yogurts, cereals, porridge or tea.
• one tablespoon of berry powder is equivalent to about 1.5 dl of fresh berries.
• Berry powder is easy to take with you to work or on trips.
• Keep the berry powder in an airtight container so that you can take it along even in warm or humid weather.
• Freeze Dried berries are easy to carry along as a snack, and can be used instead of raisins in baking.
• Combine berry with mineral water for a bubbling celebration drink or mixed it together with tea leaves for fresh fruit favor.
• You can make a refreshing summer treat by added berry powder with ice cream and cold water.