LBTU scientists break myths around long-shelf-life foods with Freeze-Dried innovations
Scientists at the Latvia University of Life Sciences and Technologies (LBTU), in collaboration with AS "Roga-Agro", are challenging longstanding prejudices against long-shelf-life food by developing innovative freeze-dried meals that can be stored for 8 to 9 years at room temperature—without the need for added preservatives. These advanced products have earned international recognition, proving that even in a mature field like food preservation; groundbreaking solutions are still possible.
Freeze-drying is a dehydration process that removes moisture from food by freezing it and then reducing surrounding pressure to allow the frozen water to sublimate. This significantly reduces product weight, simplifies storage and transportation, and retains up to 97% of nutritional value. For consumption, especially for full meals, it is recommended to rehydrate the food with approximately three times the amount of hot water to prevent digestive issues such as dehydration or bloating.
While freeze-drying is well established in sectors like space, military, and outdoor expeditions, LBTU’s approach brings a science-backed, consumer-ready dimension to this technology. Importantly, each product’s shelf life must be validated through extensive laboratory testing, as complex food compositions can degrade over time, even when freeze-dried.
The packaging also plays a critical role in shelf life. Thus, LBTU’s food scientists and technologists meticulously evaluate packaging types and sealing methods to ensure product stability. Developing such meals goes far beyond using freeze-drying equipment—it involves in-depth understanding of food science, nutrition, and processing parameters.
A proven ally in crisis and defense
With the rising demand for reliable emergency food solutions, especially due to current global uncertainties, these meals serve both military and civilian needs. Their practicality and longevity make them ideal not just for National Armed Forces (NBS) and crisis reserves, but also for travelers, adventurers, and everyday consumers seeking resilient nutrition.
LBTU’s legacy in military ration development spans over 20 years, with over 40 years in food product development overall. In collaboration with SIA "Kronis", they pioneered soft pouch technologies that replaced canned meals—making the rations lighter, easier to heat, and shelf-stable without refrigeration. These products have already received commendations from NBS leadership in 2013, 2021, and most recently in 2024.
Science-driven product development
Backed by NATO’s Science and Technology Organization (STO) via working group HFM-325, LBTU scientists contribute to international military food research. They also gained national recognition in 2021 with the Defense Industry Award for Education and Research.
The current generation of freeze-dried meals emerged from nearly four years of R&D in partnership with AS "Roga-Agro", funded in part by a 2022 LIAA innovation voucher and further supported by the Ministry of Defense. These efforts resulted in 21 balanced freeze-dried meals, verified through nutritional analysis and shelf life testing, and manufactured in Salaspils.
Not a New Trend—But a Validated, Evolving Solution
While freeze-drying may be seen as a novel trend in Latvia, its scientific application and military adaptation have long been part of LBTU’s expertise. The university and its partners continue to refine and test products, ensuring dual-use potential for both defense and civilian consumption.
Freeze-dried meals from LBTU and AS "Roga-Agro" represent a trusted, science-based solution for long-term food security—ready to serve in any condition, from daily life to nationa