Freeze-dried food is healthy and tasty. The products do not lose their nutritional value and their taste is enhanced.
The sublimation process was first described in 1811, and during the Second World War, freeze drying was used to produce nutritious meals for soldiers which were resistant to changing conditions.
In the middle of the last century (1962), freeze-dried food was used in space exploration programs, as it was an excellent method of preserving food products while preserving the nutritional value.
Although it used to constitute the basic nutritional food for extreme mountain expeditions, today it is packed for a weekend trip to the mountains.