Natural Ingredients: No additives or preservatives

However, thanks to the exponential growth of 'natural eating' as a fashion, and greater understanding of how the habits of our food consumption can have a dramatic impact on the environment, more and more people are now likely to brand natural ingredients as unrefined, chemical-free, and ultimately much more nutrient-rich. 'Natural ingredient' equals a purer, more nutritious form of food But why exactly do people show such an attraction to the protection of natural ingredients? To expand on that, there is an argument which supports the view that original foods, such as organic or organically grown produce, for example, do have certain advantages over those which have been genetically modified (for people who might still appreciate the natural produce but are unaware of how it is produced), and which can also get irreparably lost if natural foods were simply to disappear. And finally, people might not be aware that there are actually certain methods of food ingredients' preservation, such as freeze drying ingredients, which enable those ingredients to retain their original, natural form. To elaborate, the following paragraphs are dedicated to the advancement of these arguments.

On balance, I think that there are three convesional reasons to protect and maintain natural, inedited and "raw" ingredients.
Firstly, they are much more nutritious than their refined counterparts. An example would be vegetables. They losen vitamins and minerals if cooked quickly or at high degrees, as well as if they are put on a sugar-based base. Apart from that, natural ingredients are healthier for us, since they usually contain less stabilisers. However, if the food is frozen, the content of certain nutritents decreases.

There are many advantages of natural food that may people appreciate and want to protect. The food that has avoided processing is very rich in nutrition, especially the products marked organic or organically grown. Also, there is a difference in quality between a better or worst product. For exmaple, milk is one of the most commonly used dairy products in our daily life. But not always we consider the way it was produced and the process. In my opinion the one that was made with less CO2 emissions and less chemicals are better for us and the environment.

Some methods of food preservation, such as freeze-drying foodstuffs could be perceived as interfering with foods’ original chemical composition.

What are Natural Ingredients?

Natural ingredients are the ingredients that are taken out of nature and used in as unadulterated form as possible. Examples include fruit, vegetable, grains and breads, also cheese and meat products and so on. These have no additives or preservatives and retain their natural taste and natural nutrients.

Why Avoid Additives and Preservatives?

Despite being time-saving and convenient for the food industry which we rely on, additives and preservatives prolong the shelf-life of food and help make it appealing but at what cost:

Magical Paresis: Some preservatives can cause allergic reactions and gastrointestinal issues in the long run.

Downsizing from shrinkflation Nutrient depletion: Foods with conditioners and preservatives could be less nutritious than natural foods.

Taste Alteration: Natural flavors can be overshadowed by the artificial taste of some additives.

Organic – A Step Beyond Natural

When we talk about natural ingredients, it's also essential to understand the term "organic."

What Does Organic Mean?

Organic is a production method. Food called ’organic’ has been grown without synthetic poisons (pesticides, herbicides) or genetic manipulation (genetically modified organisms or GMOs). It really is packed with nutrients – more vitamins, minerals, antioxidants.

Why Choose Organic?

Better for Health: Reduced exposure to pesticides and chemicals.

Environmental Benefits: Organic farming practices are sustainable, leading to healthier soil and reduced pollution.

Taste: Many consumers believe organic foods have a richer taste compared to non-organic counterparts.

The Magic of Freeze Drying

Free of additives but even more importantly preservative-free, freeze drying was a feat of modernity, allowing the potent taste of natural ingredients to be transported halfway around the world.

What is Freeze Drying?

Food is ready for its long journey only after quickly freezing it and then removing water from it in a vacuum so that the ice turns into its vapour phase bypassing the liquid state. Lyophilisation, laboratorial name for freeze drying.

Benefits of Freeze Dried Foods:

Preservation: Freeze dried foods can be stored for years without losing their nutritional value.

Convenience: Easily rehydrated, these foods are perfect for backpackers, astronauts, and emergency kits.

Nutrient Retention: Freeze drying retains 97 per cent of the nutrients, practically just the same amount as in fresh food.

Embracing Veggies in All Forms

Whether fresh, frozen or freeze-dried, vegetables furnish the fundamentals of a good diet, with fibre and other nutrients undamaged, in their proper – and often organic – state.

Incorporating More Veggies into Your Diet:

Smoothies: Add both fresh and freeze dried veggies for a nutrient-packed drink.

Salads: Mix in a variety of colorful vegetables for a vibrant, healthful meal.

Snacks: Opt for freeze dried vegetable chips over processed alternatives.

In conclusion

And thanks to the growing awareness of our dietary needs, and our planet’s, that impulse to eat things that are ‘just’ food, containing no artificial flavours, colours, stabilisers and preservatives, is stronger than ever. Eating ‘natural’, nutritious, foods, and eating foods preserved by natural, sustainable, methods — like freeze drying — are good things, not just for our bodies, but for our planet.