Freeze Dried Fruits and Vegetables Market Future Strategies, Growth Factors, Fluctuations By Covid-19 Pandemic up to 2026
Freeze drying, or cryodesiccation, is a systematic low-temperature dehydration process used for the preservation of high-quality foods, which include freezing the product, pressure releasing, and removing the ice by sublimation. The low temperature used in this process allows maintaining the quality and original shape of rehydrated food products. Its primary applications include food processing and preservation.
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Among all other drying techniques, freeze drying is considered the best technique to result in the highest quality of foods as it helps in maintaining structural integrity and preservation of flavors. Owing to its high cost, this process is used with high-value products such as seasonal fruits, coffee, and foods used for astronauts, hikers, and military rations.
The growing demand for packaged food is predicted to augment industry expansion. As per the Global Market Insights, Inc., forecast, global freeze dried fruits & vegetables market size is projected to worth US$60 billion by 2025.
Increasing commercial applications of freeze drying in food processing are predicted to bring lucrative growth in the industry. Freeze-dried food products can be further utilized for camping, backpacking, space exploration, and survival food storage. Fruits are thermally sensitive materials and are excellent for freeze-drying, which can further be utilized as snacks and food ingredients.
North America freeze dried fruits & vegetables industry is predicted to grow exponentially, on account of increased spending on food products. According to the U.S. Department of Agriculture, businesses, consumers, and government bodies in the U.S. spent nearly US$1.77 trillion in 2019 on food & beverages in grocery stores and other retailers. A rise in disposable income and booming food industry is expected to complement the regional industry outlook.
The freeze drying process involves freezing the fruits and releasing pressure. The low pressure on frozen fruits rapidly eliminates deposited ice crystal and turn them into water vapor. This process effectively reduces water content and helps in maintaining the fruit’s structure. Owing to such benefits, this process is adopted for the preservation of low-sugar soft fruits such as strawberries and raspberries. There is a significant demand for freeze-dried fruits among consumers due to their prolonged shelf life and additional health benefits.
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The freeze dried fruits & vegetables production, as per the form, is classified into chunks/pieces, flakes, and powders & granules. The powder & granules segment is anticipated to bring substantial gains to the industry owing to their utilization in numerous multi-cuisine restaurants. The powder form of freeze-dried fruits are used as a food-flavoring additive in many products such as pasta, bakery products, beverages, and others.
As per the distribution channel, convenience stores, supermarkets & hypermarkets, and online retailers are the key places to buy these products.
Supermarkets and hypermarkets are the most favored marketplaces among customers as they provide a wide range of different freeze-dried fruits and vegetable options. The easy accessibility of all forms of freeze-dried food products allows these marketplaces to witness maximum customer footfall.
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