Freeze Dried vs Air Dried

What is freeze dried? Freeze dried food is placed in a refrigerated vacuum, where, without thawing, it is dehydrated — ice disappears in the form of escaping water vapor. Cell structure remains intact, which results in excellent retention of flavor, color, shape, and nutritional value. Freeze dried food can be eaten as is, hydrated quickly, or, with fruit, used in making drinks or baked goods. Please note fruit which is “dried,” but not “freeze dried,” is generally made in other processes which cost less but add sweeteners — often water content is simply replaced with sugar.

Air dried fruit

Air dried fruit, often generically called dehydrated fruit, is made by subjecting the fruit to heat, resulting in water evaporation. The physical size of the fruit is reduced when it is air dried.


Note: compared to freeze dried fruits, there is a much higher moisture content and the product is less shelf stable.


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