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.