Freeze-drying is known to result in the highest quality of foods amongst all drying techniques because structural integrity is maintained along with preservation of flavours. Freeze drying, also known as cryodesiccation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. This is in contrast to dehydration by most conventional methods, which evaporate liquid water using heat.
Because of the low temperature used in processing, as well as the removal of water from solid to gaseous state directly, the quality of the freeze-dried product is excellent. Nutrient factors that are sensitive to heat are preserved in the process as compared to other processes incorporating heat treatment for drying purposes. The original shape of the product is also maintained. This method has been well-studied and has proved to be one of the best ways to preserve volatile organic compounds, locking in flavours and up to 85% of nutrients, while extending shelf life.
Food preservation and a stable food source plays a key role in the advancement of any civilization, and the people from the great civilisation of Inca devised an ingenious way to do just that.
900 years ago, the Incas were already freeze drying potatoes into chuño, and it remains a staple of Peru till today. Chuño can last up to 5 years after freeze drying. This is achieved by repeatedly freezing potatoes on mountain peaks, then squeezing the water out with their feet in the sun at lower altitudes.
We have moved a long way from stepping on our food, and modern freeze drying was first patented by Elser in 1934. Since the dawn of the space age, NASA has been using freeze-dried food to provide a complete nutrient profile to astronauts in space.
TAKI’S FREEZE DRYING TECHNOLOGY
Using a unique system, our freeze drying machines processes foods at -40° C, to lock in up to 85% of nutrients. This is evident when you compare our freeze dried food with store-bought freeze dried food. With TAKI, the vibrant colours, textures and flavours—created by powerful antioxidants, vitamins, minerals, protein and fibres—are still present.
Unlike other methods of food preservation, there is minimal shrinkage with freeze drying. Food processed with this technology ends up with a satisfying crunch that furkids love, instead of a chewy, tough texture often found in dehydrated foods.
WHAT NATURE GIVES, WE NURTURE
Since our foods are packed with natural flavours, there really is further no need to enhance with other additives. Our philosophy is simple; take the most premium grade of ingredient, from sources that are reputable, pristine and sustainable, and turn them into TAKI TREATS with minimal processing and no additives.