Oregon: The Powerhouse of Freeze-Dried Food
The Allure of Oregon’s Bounty
Nestled in the Pacific Northwest, Oregon’s farmers’ markets are vibrant showcases of the region’s rich agricultural bounty, featuring delectable strawberries and gourmet mushrooms. Yet, as every food lover knows, fresh produce has a fleeting lifespan. In this fast-paced world, food preservation has become essential. One method, in particular, is experiencing a meteoric rise in popularity: freeze drying. And if you’ve ever indulged in a freeze-dried meal, there’s a high probability it originated in Oregon.
Welcome to the Apex: Mountain House
Freeze drying is a booming, multi-billion-dollar industry, and at its epicenter is Oregon Freeze Dry, the leading authority in North America, located in Albany, Oregon. Born in the 1960s, Oregon Freeze Dry started with freeze-drying fruits for cereals and MREs (Meals Ready to Eat) designed for the U.S. military. Just add water, and voilà—your meal is ready, no matter where you are.
The Launch of Mountain House
Thanks to the surge in popularity of freeze-dried meals post-Vietnam War, Oregon Freeze Dry launched the Mountain House brand to cater to adventurous palettes. With an impressive 30-year taste guarantee, Mountain House has become synonymous with outdoor dining. Drew Huebsch, the director of research and development, describes it as “the Coca-Cola of freeze-dried outdoor meals.”
“We get to be part of people’s adventure. Our products have gone as high as a mountaintop and as deep as a submarine or space station. It’s thrilling to support adventure through such innovative technology,” says Huebsch.
The Science Behind Shelf Stability
So, what exactly is freeze drying? It’s a precise dance of time, temperature, and pressure. Chad Lewis, plant manager at Oregon Freeze Dry, explains, “We operate across dynamic environments, from -35°F to 150°F, ensuring food safety through critical control points.”
An Ancient Technique
Modern freeze drying began in the 20th century, but its roots stretch back to the Incas, who utilized the high-altitude Andes to freeze and dry foods like potatoes. This ancient technique, known as lyophilization, involves transforming water in food into ice crystals and then, by reducing air pressure, allowing those crystals to vaporize—a process known as sublimation. This method preserves the food’s structure, nutrition, and flavor for years.
A New Wave of Oregon Entrepreneurs
While astronaut ice cream might steal the spotlight, freeze-dried snacks are making a name for themselves, recently highlighted as a top food trend for 2025 by the Food Network. Enter Ryan and Charlotte Alston from Redmond, Oregon, who launched Glacier Gourmet after realizing the potential for freeze-dried snacks aimed at families.
"We focus on lifestyle foods that are abundant in everyday life, like our favorite—Oregon strawberries," Ryan Alston shares.
The rich flavors in freeze-dried strawberries leap to life, intensifying sugars and taste, offering a delightful explosion for the palate. Currently, Glacier Gourmet boasts nearly 90 unique freeze-dried products.
Culinary Ingenuity
Sara Willis, owner of Luxefly Basecamp in Eugene, brings her culinary experience to freeze-dried meals, creating options that resonate with outdoor enthusiasts. A hike up Mount Hood inspired her to explore how to recreate a cheeseburger in a bag.
Willis says, “The shelf stability is amazing—no more waste or worries about expiration dates. I enjoy freeze drying far more than fine dining.”
Beyond the Trail: Freeze-Dried Food as Lifelines
While military personnel continue to represent a core market for freeze-dried food, civilian demands rise, particularly during crises. “When distress strikes, reliable, quick nourishment becomes crucial,” Lewis says.
During the early days of the COVID-19 pandemic, freeze-dried food saw a surge in demand—Mountain House reported a staggering 208.6% rise in transactions in just one week.
“It was challenging to meet demand. We ran night and day shifts, maximizing our capacity,” recalls Lewis.
Though sales spike during tumultuous times, Willis points out a shift in perception: “Preppers are no longer the fringe. Everyone wants to be prepared, particularly with natural disasters like Oregon’s wildfire seasons.”
The Future: Freeze Drying Beyond Food
The potential of freeze drying extends beyond culinary applications. In 2022, Oregon Freeze Dry unveiled its OFD Life Sciences biopharmaceutical facility, a project that took 14 years to materialize. This follows collaborative research efforts with the Defense Advanced Research Projects Agency to stabilize blood platelets.
Ryan Alston highlights the versatility of freeze drying: "From flowers and wedding bouquets to document preservation, there are limitless possibilities.”
“I’m always on the lookout for unique things to freeze dry. Every day offers a new adventure!” Charlotte Alston exclaims.
Whether it’s for adventurous meals, emergency preparedness, or scientific advancements, Oregon is at the forefront, continually pushing the boundaries of what freeze drying can achieve.
Conclusion
As Oregon grounds itself deeper into the freeze-dried food industry, the state not only leads in culinary innovation but also provides essential solutions for preparedness and sustainability. This vibrant interplay of science and creativity leaves a lingering question: What will Oregon freeze dry next?
For more insights on food preservation methods, explore the enlightening read on Food Preservation Techniques.
