Emergency Survival Food Reviews Consumer Reports The science behind how Emergency Survival Food works is centered on two primary technologies: freeze-drying and dehydration. This process allows the moisture to sublimate directly from ice to vapor, removing about 98% of the water content while leaving the cellular structure of the food intact. This is why freeze-dried Emergency Survival Food tastes so much better and rehydrates so much faster than other preserved foods; the 'holes' left by the removed water allow moisture to rush back in quickly. Dehydration, on the other hand, uses low heat to evaporate moisture, which is a more cost-effective method but can sometimes result in a tougher texture and the loss of heat-sensitive vitamins like Vitamin C.
Emergency Survival Food Reviews Consumer Reports Freeze-drying, or lyophilization, is the gold standard for long-term preservation and involves flash-freezing the food at extremely low temperatures before placing it in a vacuum. This process allows the moisture to sublimate directly from ice to vapor, removing about 98% of the water content while leaving the cellular structure of the food intact. This is why freeze-dried Emergency Survival Food tastes so much better and rehydrates so much faster than other preserved foods; the 'holes' left by the removed water allow moisture to rush back in quickly. Both methods work toward the same goal: removing the moisture that bacteria and mold need to grow, thereby creating a product that can sit on a shelf for 30 years. Order Now Emergency Survival Food FAQ's