Freeze dried benefits in the Brexit maze

Freeze dry machines

European Freeze Dry is highlighting the benefits of using freeze dried food as manufacturers face up to the challenges of Brexit.

It points out how freeze dried products offer a long shelf life, don’t suffer the same waste risk because they are not perishable and can stay fresh for up to seven years in pouches or 25 years in tins. They are also light in weight for storage and transport.

The company is also using its flexibility of manufacture and transferred some production to its Danish site in order to assist customers.  Furthermore, for products manufactured in the UK it is also making the most of its warehousing and distribution facilities in Denmark and sending products destined for the European market via the site in Kirke Hyllinge alongside direct deliveries where feasible.

It comes as the Food and Drink Federation (FDF) revealed recently that latest figures on total food and drink exports were down 21.3 percent, while exports to the EU were down 40.9 per cent on the same period last year. The total decrease in exports to the EU were down £1.1 billion as food manufacturers adjust to a new way of doing business in a post-Brexit world. Beef exports to the EU were down by £26 million, a decrease of 77.6 percent on last year’s figures.

Diana Morris, Country Manager UK for European Freeze Dry, said: “Everyone involved in the export of goods into EC countries has been experiencing issues. We are fortunate that we straddle both EC and non-EC countries and we can navigate our way round any issues on behalf of customers and deliver anywhere in Europe.

“We are up to date with all legislation, we’ve all learned a lot in the first months of Brexit and we now have new processes which minimise any unforeseen effects. All orders are being processed as usual and we are working closely with our customers to ensure a smooth process.”

At European Freeze Dry, all products for freeze drying start as frozen raw materials, and undergo a process known as sublimation under specifically designed programmes.

The freeze drying process uses a deep vacuum under which neither ice or water can exist. The pressure from the vacuum, with a controlled amount of heat applied, causes the ice to leave the product as a vapour trail leaving a natural dried product.

The reduction in water in the final freeze dried product means there is a much reduced potential for microorganisms existing in such low amounts of water, leading to a shelf life of up to two years at room temperature.