Freeze dry manufacturer European Freeze Dry has revealed its latest range of gourmet ingredients designed for snacks and ready meals with a shelf life of up to two years. The move comes amid the demand from consumers for ingredients that offer an extra level of flavor and an authentic food experience, Sarah Lacey, Development Manager at European Freeze Dry, tells.
The gourmet range includes a range of high-quality freeze-dried ingredients that can be added into savory and sweet NPD, including ready meals, noodle pots and cereal bars, says the company.
“Consumers’ tastes are more refined now than ever before, particularly in the food-to-go market. There could be multiple reasons for this, but more diverse cultures and easier access to authentic international cuisine has to be a driving factor,” comments Lacey. As a result, customers are demanding high-quality ingredients with extra flavors to take them to the next level, she notes. “With a particular growth in more authentic Asian and Mediterranean food, we are working with NPD managers to meet that demand for luxury ingredients.”
The latest range of ingredients includes:
Mulled apple: Spiced apple pieces to add to porridge pots or cereal bars.
Char siu pork: BBQ pork pieces to be added to Asian noodle cups.
Carne asada beef: Mexican inspired grilled cuts of steak with a marinade to be included in ready meals or as pizza ingredients.
Chili marinated shrimp: Spicy shrimp, which can be supplied as whole pieces or as a flavoring powder for crisp seasonings.
“This new range, like all our ingredients, is extremely versatile and can be distributed in the best state for the end-users NPD,” Lacey comments. “We are also able to deliver products in varying sizes or even as a powder,” she adds.
According to Lacey, consumers’ tastes are now more refined than ever before and they frequently seek “luxury ingredients to make up ready-to-eat products including ready meals, porridge pots and noodle cups.”
Freeze drying advantages and process
Each product is gently freeze-dried, meaning that it retains the flavor, structure and nutritional value while remaining tasty to eat for up to two years at room temperature, Lacey adds.
The latest release of gourmet and infused ingredients adds to a range of new vegan ingredients introduced earlier in the year, including turtle beans, diced sweet potato, black-eyed beans, diced beetroot and caramelized onion.
The R&D team at European Freeze Dried is continually working with new flavors and products to create the best possible ingredients, Lacey maintains. “This includes testing in our real-life kitchen with a team of tasters, conducting trials and market research to ensure our products are as tasty as possible when they become available for purchase,” she highlights.
“Additionally, we are always working with customers to help bring their ideas to life, whether that is crisp seasonings, salad toppers, beverage flavors, or something entirely new,” she explains.
“In addition to creating a nutritious and tasty ingredient, the freeze-drying process ensures that we can reduce the food waste and resulting carbon footprint, boosting customers’ green credentials in the long-term,” affirms Lacey.
During the freeze-drying process, a deep vacuum is applied, and under these conditions, neither ice nor water can exist. The pressure from the vacuum causes ice to leave the product as a vapor trail, which is then captured on an ice condenser within the freeze drier, upon which the vapor forms again as ice.
The process takes on average a day to complete, carried out in a set of “chambers,” which can be controlled at various temperatures and time schedules depending on specific product requirements.
The reduction in water in the final freeze-dried product means there is a much-reduced potential for microorganisms existing in such low amounts of water, leading to enhanced shelf life.
