The Origin of Freeze Drying

Where does that crunchy flavor that characterizes Lio Mart come from? How is it that such an ancient technique has reappeared in today's gastronomic trends? Who were the characters that set the tone so that today you can enjoy delicious healthy snacks?

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This time we want you to accompany us on a journey through time. Let's discover together what happened thousands of years ago and that now allows us to have in our hands the healthiest and most delicious product on the market.

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Freeze drying has a very specific starting point. And no, it is not in Europe or Asia, but in our own Latin America. The famous Inca tribe, an empire parallel to the Aztec in terms of size, progress and historical importance, laid the foundations for this process.

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The diet of the Incas, like that of the Aztecs, was primarily conditioned by their agrarian economy. However, this civilization was subject to the terrible winters that the Andes mountain range represents. Low temperatures forced the Incas to protect food from the fall harvest. In this case it was potatoes. These were stored and the winter froze the food and thanks to the height of the mountain range, the atmospheric pressure vaporized the ice water, thus producing the first natural freeze-drying in history.

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As the years passed, different forms of lyophilization manifested themselves in the world. During World War II, the needs to transport and maintain blood and penicillin forced doctors and engineers to work together to apply this process to inedible materials.

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Other ancient civilizations that also used this method, especially as one of preservation, were the Viking peoples of northern Europe.

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Currently freeze-drying is a trend method in gastronomy not only because of its ability to preserve food, but also because of two other major factors. First, the flavor that provides the food with a crunchy texture. Second, the incredible nutritional properties it represents.