Freeze-dried

Early uses in food

Freeze-dried foods became a major component of astronaut and military rations. What began for astronaut crews as tubed meals and freeze-dried snacks that were difficult to rehydrate, were transformed into hot meals by improving the process of rehydrating freeze-dried meals with water. As technology and food processing improved, NASA looked for ways to provide a complete nutrient profile while reducing crumbs, disease-producing bacteria, and toxins. The crumb problem was solved with the addition of a gelatin coating on the foods to lock in and prevent crumbs. The complete nutrient profile was improved with the addition of an algae-based vegetable-like oil to add polyunsaturated fatty acids. Polyunsaturated fatty acids are beneficial in mental and vision development and, as they remain stable during space travel, can provide astronauts with added benefits. Disease-producing bacteria and toxins were reduced by quality control and the development of the Hazard Analysis and Critical Control Points (HACCP) plan, which is widely used today to evaluate food material before, during, and after processing. With the combination of these three innovations, NASA could provide safe and wholesome foods to their crews from freeze-dried meals.