Katadyn Group

Packaging for long-term storage: The greatest enemy of dehydrated or freeze-dried foods is moisture and oxygen. Combined, they will lead to oxidation, changing the taste and fragrance of foods. Therefore, for long-term storage, foods must be packaged in solid containers with minimum moisture and oxygen contents. To achieve this, the oxygen is removed from the cans during packaging and replaced by nitrogen (79% of the air we breathe is nitrogen). The purpose of packaging under a nitrogen atmosphere is to prevent oxidation of certain components contained in the food. Common household containers such as bottles, plastic buckets, and airtight polyethylene bags will only maintain a low oxygen content for a few days and are therefore unsuitable for packaging. On the other hand, cans with a residual oxygen content below 2% will maintain this level for years. A reliably sealed metal thus offers the largest possible safety for long-term storage.

Storage temperatures: The relationship between the air temperature and how foods change is a basic chemical process which occurs not only in connection with dehydrated or freeze-dried foods. The lower the temperature, the slower the chemical reaction and thus the rate at which the food changes. Optimally, freeze-dried foods will be stored in a cool and dry place – at room temperature or less. Storage locations with temperatures exceeding 30 degree Celsius – for example attics – must be avoided, since this might speed up the degradation of the taste of the food and also of some of its heat-sensitive nutrients. In addition, storage locations exposed to continuous and wide temperature variations should be avoided. Temperature variations will not be problematic in connection with short-term storage during one or two years.