We are increasingly turning to instant meals as a quick and convenient solution for a ready-to-eat meal on the go. Many of these meals contain fruits and vegetables that can be processed in different ways to extend their shelf life. The most popular methods are drying and freeze-drying. Let’s compare these two types of products in terms of color, taste, price, and use in instant meals.
How Color Affects the Quality and Appeal of Product?
Freeze-dried fruits and vegetables retain almost the same color as fresh products. The freeze-drying process takes place at low temperatures, allowing the color to be preserved without the need for additional dyes or preservatives. Fruits like apples and cranberries are perfect for oatmeal, looking as fresh as when picked. Vegetables such as peas, beets, and broccoli maintain their vibrant colors, making instant lunch dishes look more appetizing.
On the other hand, dried fruits and vegetables lose some of their vibrant colors due to the high temperatures used during the drying process. They become less visually appealing, which can negatively affect the presentation of meals.
Taste Differences Between Freeze-Dried and Dried Fruits and Vegetables
Freeze-dried fruits offer an incredibly intense flavor. Fruits like apples and cranberries, when added to oatmeal, quickly soften and taste almost as fresh as their original form. Freeze-dried vegetables, such as peas, beets, or broccoli, maintain their fresh taste when added to instant lunch dishes, enhancing the overall quality of the meal.
Drying also impacts texture, resulting in a „chewy” consistency compared to freeze-dried products.
Freeze-Dried Products: Higher Price, Greater Efficiency – Do They End Up Costing the Same as Air Dried Fruits and Vegetables?
Dried fruits are typically cheaper than freeze-dried ones. The drying process is simpler and less costly, making these products more affordable. However, it’s worth considering a different perspective – freeze-dried fruits, while more expensive, offer significantly higher quality by preserving their full flavor, color, and nutritional value.
Freeze-dried products are also more efficient – they have low weight but rehydrate to their original size when water is added. In practice, this means that despite the higher price per gram, you need less of them to achieve the same flavor and visual effect in an instant meal. The photos below show different weights of dried and freeze-dried vegetables. This demonstrates that visually, there is more freeze-dried product, even when using half, the weight of the dried version.
A – Air Dried Sample (5 g),
B – Freeze Dried Sample (5 g),
C – Freeze Dried Sample (2,5 g)
Summary – Freeze-Dried Products Take the Lead
Although dried fruits and vegetables are cheaper, freeze-dried products clearly surpass them in terms of color, flavor, and quality. Freeze-dried fruits, such as apples and cranberries, are perfect for oatmeal, while vegetables like peas, beets, and broccoli make an ideal addition to instant lunch dishes. These products enhance both the flavor and visual appeal of any meal.
A key advantage of freeze-dried products is their efficiency. Although they are more expensive per gram, they are lighter and more efficient in volume. You need less of them to achieve the same appearance in dishes, as they rehydrate back to their original size. As a result, the cost of freeze-dried products can balance out with dried ones, considering their higher efficiency. Most importantly, the flavor of freeze-dried products is significantly better, making them a more attractive choice.