Mountain House, the leading domestic brand of freeze-dried food, released the results today of a study designed to illustrate how different brands handle oxygen levels in their long-term food storage products. The study, conducted by Columbia Food Laboratories, focused on oxygen levels found in pouches of Mountain House freeze-dried foods compared to those of a competitor. “For proper long-term food storage, it’s important to maintain oxygen exposure as low as possible,” said Lee Goin, laboratory director at Columbia Food Laboratories. “Oxygen causes rancidity in foods containing unsaturated fats. Even slight rancidity can make a food undesirable. Oxygen causes nutritional value...