Nutrition Of Freeze-Dried Foods

Japan and the United States are among the largest consumers of freeze-dried foods. Relevant data show that the United States is the fastest-growing freeze-dried food, in the United States, convenience food in the freeze-dried food accounted for 40-50%. The University of Pennsylvania has predicted that in the future, eggs will be condensed to a solids content of 18 to 25 or 30 to 40 percent by lyophilization.

Japan spends 100 billion yen a year on imports of freeze-dried food. Lyophilization covers almost all of the new convenience foods. Vitamins, whole egg powder, soybean powder, peanut powder and so on are used to ensure the nutrition of the method. In the 1990s, TOYO FD took a different approach, mixing rapeseed, spinach, celery, radish leaves, peas, carrots, pumpkin, and scherwein to make granular vegetables. This mix of granular vegetables is rich in chlorophyll, carotene, vitamins, minerals and other natural but comprehensive nutrients. Because it's grainy and easy to chew, this grainy vegetable is perfect for babies, the elderly, patients who have difficulty eating, and athletes with limited portions.