What are the advantages & disadvantages of freeze drying?

In general


  • Great snacks
  • Little to no chemical changes to food
  • Little physical changes to food
  • Nutritional value is almost completely maintained – it is healthy
  • Long-term storage — 20+ years
  • Lightweight food
  • No refrigeration required


  • Water required for reconstitution (except for simple snacks)
  • Slow process — average cycle is 24+ hours
  • Some dislike the dry, styrofoam texture
  • Not all foods can be freeze dried
  • Airtight containers are required for long-term storage
  • No space savings — the food’s cellular structure is mostly retained
  • Sometimes, normal dehydration is better
  • Production cost

At home


  • Custom recipes
  • Great food variety
  • Allergy awareness
  • Self reliance
  • Knowledge & novelty
  • Food quality

Could be good or bad:

  • Learning curve
    • Machinery
    • Learning how different food types dry
    • Packaging


  • Cost (when comparing other food preservation methods)
    • Machine
    • Materials
    • Time
    • Power consumption
      • Freeze drying is one of the most energy-intensive methods to preserve food [source]
    • Machine maintenance
  • Noise [source]
  • Space / Footprint
  • Commercial vendors can flash freeze products before placing it in the freeze dryer
    • Flash freezing creates smaller ice crystals, which causes less damage to the cell structures

Read our most recent blog posts about freeze drying :