Using freeze-dried ingredients in cottage food

Cottage food producers may be interested in using freeze-dried foods as ingredients or decorations on their products. Certain freeze-dried foods can be used as ingredients in or decorative toppings on homemade cottage foods if food safety parameters are met:

• The food is kept in the freeze-dried state while used in a homemade product where the final water activity (a_w) of the finished product is below 0.85.
• The food is rehydrated, cooked to its minimum internal temperature during preparation, and used as an ingredient in a homemade product.
• The final homemade product is freeze-dried and it is intended to be eaten in this state by the consumer (not rehydrated and consumed).

For details on the science and processing of freeze-drying foods, review the freeze-drying food page.

It is important to note that freeze-drying does not render a TCS food (time/temperature control for safety) or potentially hazardous food safe. Freeze-drying limits the growth of dangerous microorganisms, but it doesn't kill them. When freeze-dried food is rehydrated, hazardous organisms can begin growing again. 

Uses for freeze-dried ingredients in cottage foods:

• As a decorative topping on baked goods.
• Herb blends.
• Fruit or vegetables added to snack mixes.
• Ingredients rehydrated and cooked to safe temperatures when added to a baked good.
• Fruit or vegetable blends that are meant to be eaten without rehydrating.
• Ingredients for foods that will be cooked before eating.

Foods that are never allowed under the Cottage Food Exemption Law cannot be made safe for sale by freeze-drying.