Tag: Preservation methods

According to one industry survey, the percentage of new food and beverage launches with 'no additives or preservatives' claims rose from 12.67% in 2012 to 35.15% in 2022, highlighting a growing consumer preference for 'clean label' products. As a result, many home cooks and food manufacturers are exploring reliable alternatives to synthetic preservatives like potassium sorbate.

Ancient cultures discovered that high concentrations of sugar or salt could preserve food for long periods. But does sugar stop bacteria? The answer lies in the principle of osmosis, a natural process where the sugar actively draws essential water out of microbial cells, effectively preventing their growth and proliferation.

Studies show that freeze-drying preserves up to 97% of a food's original nutrients, significantly more than the 60-80% typically retained by dehydration. So, what's healthier, freeze-dried or dehydrated, really depends on your priorities regarding nutrition, cost, and shelf life.

Studies show freeze-dried fruits can retain up to 97% of their original nutrients, particularly when compared to heat-dried varieties. This incredible preservation method begs the question: is freeze-dried fruit just as good as regular fruit for everyday consumption, or are there trade-offs to consider?

Over 75% of dried fruit spoilage can be attributed to improper storage, leading to wasted food and money. By understanding the right techniques, you can preserve dry fruits for a longer duration, ensuring they stay fresh and delicious.

Studies have consistently shown that the preservation method directly impacts a food's nutritional profile. This raises the critical question: is freeze-dried food healthier than canned food? The answer involves a closer look at each process and how it affects the vitamins, minerals, and overall quality of the final product.

Research indicates that freeze-drying can retain up to 97% of a food's original vitamins, minerals, and enzymes, positioning it as a potentially healthier option than dehydration. While both methods are effective for long-term food preservation by removing moisture, the key differentiator lies in their processing temperatures, which dramatically impacts the final product's nutritional profile.

According to the Food and Agriculture Organization (FAO), nearly one-third of all food produced globally is lost or wasted. Understanding how to properly maintain the keeping quality of food is essential for reducing this waste, ensuring safety, and preserving nutritional value. This guide covers the best practices for home cooks and food handlers to keep food fresh for longer.