Freeze-dried seafood
Все владельцы домашних животных хотят лучшего для своих друзей, а рост благосостояния во многих частях мира способствует популярности сублимированных кормов для собак и кошек как продукта премиум-класса. Это особенно заметно в отношении сырых продуктов, которые все чаще рассматриваются в качестве более здоровой альтернативы приготовленным продуктам, сохраняющей их естественную питательность, с меньшим содержанием соли и без добавок.
Why producers are turning to freeze drying as the future of seafood preservation
Freeze drying – referred to in certain markets as vacuum drying - enables the consumer to enjoy high-quality fish and shellfish with maximum shelf life and minimal preparation. By removing moisture at low temperatures using sublimation, freeze drying locks in flavor, nutrients and texture without the need for refrigeration or additives. It's the natural solution for seafood manufacturers and brands seeking to reduce waste, extend shelf life and protect product integrity.
Why freeze drying?
Freeze-dried seafood delivers wide-ranging benefits:
- Maximum retention of aroma, color, shape and healthy components
- Instant re-hydration
- Stable products with long shelf life
- Reduced food waste
- No need for cold chain distribution
- Low weight and easy handling reduces shipping costs.
Lock in the benefits of freeze-dried seafood
Freeze-dried seafood delivers versatility and long-term stability across a wide range of categories. It offers lightweight, ready-to-use protein options that meet both consumer and industry needs.
Freeze-dried convenience meals
Ready-to-eat dishes benefit from freeze-dried seafood’s long shelf life and fast prep - ideal for modern, time challenged consumers.
Outdoor & emergency rations
Lightweight, protein-rich seafood is perfect for hiking, camping, military use or emergency supplies as it is stable without refrigeration.
Health products
From premium seafood supplements to seaweed and algae, high-quality culinary formats can benefit in a sector where flavor integrity and nutrient retention are essential.
Functional seafood ingredients
Freeze-dried powders and granules can be used for broths, ramen bases and savory seasoning blends.
Pet food treats
Freeze-dried seafood treats (like whole anchovies or shrimp) are shelf-stable, high-protein rewards for cats and dogs.
Fish cubes
From diced fillets to customized cubes, freeze-dried fish maintains its integrity and protein quality for culinary and pet food uses alike.
Shrimps
Whole or chopped, freeze-dried shrimp retain their shape, color and flavor - perfect for ready meals, seafood powders and premium pet treats.
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The tech behind freeze-dried fish and shellfish
Learn how freeze drying preserves the full value of seafood using precision-engineered solutions.
GEA freeze drying solutions for seafood: designed for innovation and scale
GEA offers a broad portfolio of freeze drying systems tailored for seafood - whether you're refining niche recipes or scaling up industrial operations. Our technology ensures maximum retention of flavor, texture and nutritional value while supporting your sustainability and efficiency goals.Our solutions include:
RAY® Pilot Plant
A compact, versatile solution ideal for research and development. Test new seafood products, validate formulations and optimize parameters with flexibility and precision.
RAY® Freeze Dryer
Engineered for medium-to-large batch seafood production, the system delivers robust performance, consistent quality and high yield across a variety of products.
RAY® Plus Freeze Dryer
Our most advanced, high-capacity solution for automated seafood processing offers integrated controls, energy efficiency and scalability.
GEA Test Center
Collaborate with GEA engineers and food technologists at our state-of-the-art test center. Simulate real-world production, test product concepts and fine-tune your freeze-drying parameters with expert support.
GEA RAY® rental freeze dryers
We offer rental pilot equipment for on-site development, with expert engineers ensuring seamless startup and staff training.
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