Freeze-dried meals for expeditions and trekking

A correct diet is always essential, especially if we are doing sporting activities that require an extra supply of energy. This need is intensified when the physical activity is prolonged over time and we are forced to adapt to extreme variations in altitude, temperature or atmospheric conditions, such as those found in the mountains.

In this situation, the right equipment in your backpack (and therefore the weight) is going to be a matter of the first order, so remember to carry the essentials. Food? Of course, but not just any kind of food. You should reduce the volume of food as much as possible and think, above all, about its calorie content.

Discover how, today, freeze-dried food is the expedition and hiking food par excellence. Its special characteristics of preservation, durability and easy preparation make it the most practical, safe and healthy option.

High mountain sportsmen and women, expedition participants and, why not, hiking enthusiasts must take care of their diet to ensure the extraordinary energy intake required by intense physical activity.

The classic situations encountered in the mountains (steep terrain, low temperatures, different reliefs, and surfaces to overcome, even lack of oxygen) will require physical and mental effort, the mobilization of large muscle groups and, in the medium term, the consumption of many calories. It is important to calibrate this energy consumption correctly to avoid complications.

A multitude of factors will play a role in your energy consumption: among others, your physical preparation, your technical level, the characteristics of the terrain, your weight, the temperature and other atmospheric factors such as wind, rain or snow. What if we told you that you could need up to 3 times more calories than you need at rest?

Indeed, it has been proven that high-mountain activities can consume between 700 and 1,200 kilocalories per hour, depending on the intensity, and that hiking alone can consume 350-500 kilocalories per hour. This means that a mountaineer could consume more than 5,000-8,000 kilocalories per day, compared to the daily amount required by the same person in normal activity, about 2,000 kilocalories/day.

Therefore, your body will need to maintain the right balance of substances and hydration, whether you are hiking, climbing, or doing other mountain sports. The ideal proportion of energy to be obtained from food will be approximately 60-70% carbohydrates, 10-12% protein and 30% fat. How to achieve this without overloading your rucksack?

It is clear that we need long-lasting, complete, and balanced food, whose weight is not a handicap when it comes to packing our rucksacks, and in this respect, freeze-dried food has become the mountain food par excellence.

Not only are they ultra-light (by losing up to 95% of the water they contain, their weight is up to 10 times less) but the precise freeze-drying techniques they undergo allow the organoleptic properties (flavor, aroma, texture) of the product to be preserved intact for months and years, so there is no need to give up anything with freeze-dried mountain food.

What’s more, the aim is that sportsmen and women or mountain enthusiasts can eat foods very similar to those of their usual diet, such as breakfasts based on muesli, bread, biscuits or jam, and main meals such as soups, rice, omelets, pasta, vegetarian options, curry dishes or tasty protein and carbohydrate preparations such as a good chicken with rice, pasta Bolognese or a potato and meat pie. And desserts, of course, apple compotes, cocoa creams, fruit salads, rice puddings, etc.

Rehydrating these foods is very simple and practically instantaneous, just add boiling water, between 150 and 250 ml per bag, mixing the liquid and the product homogeneously to recover the natural properties of the food. The intake achieved in each intake can be around 600-800 kilocalories.

On expeditions, journeys and long trips, there is a need to carry healthy, long-lasting food that is light, takes up little space and comes in containers that facilitate consumption. Freeze-dried food has all these characteristics, as well as providing other advantages of the freeze-drying process that can be vital in extreme circumstances:

•  The freeze-drying technique stops the growth of micro-organisms such as molds and bacteria and inhibits chemical reactions of food spoilage.
• With freeze-dried foods there is no need to maintain a cold chain, as the freeze-drying process allows the natural properties of the product to be preserved for long periods of time without the need for chemical preservatives.
• They are also easily storable products, whose containers are also prepared to withstand unfavorable environmental conditions and make them much easier to eat in practically any situation, whether individually or in groups.
• The key to freeze-drying is the ability to retain up to 90% of the nutrients in the food. This is a significant advantage on treks and expeditions where each meal should be as complete as possible.
• The shelf life of a freeze-dried food ranges from 4-6 years for the most natural freeze-dried foods to around 30 years for some preparations that may already have some artificial supplements. You don’t plan to be on the road for that long, so choose natural ingredients to get the most out of your freeze-dried food.

CURIOSITIES BARNALAB freeze-dried products:

Freeze-dried products are already in your daily life, although you may not have realized it: what about soluble coffees, teas and malted cereal extracts, or the now popular Chinese noodles for instant preparation?