Adventure meal
Chicken Tikka Masala
Eastern spices and chicken, lifted by lemon and the roundness of coconut milk. Cooked in full, then dried.
Choose your recipe
Organic & local
Belgian ingredients, certified organic
Artisanal
Cooked by hand, gently dehydrated
700 kcal
The energy for long stages
Zero additives
No preservatives or flavour enhancers
Lowpact in the media
“Lowpact, the young Belgians out to reinvent the trail meal” RTBF, 20 June 2026
Why adventurers choose Lowpact
Cooked first, then dried
The dish is first cooked in full, like in a kitchen. Dehydration comes afterwards, at low temperature. That is the opposite of a reconstituted powder.
700 kcal for 140 g
Enough density to get through a day of effort without weighing down your pack.
Ready in 14 minutes
Hot water in the pouch, seal it, wait. You eat from the pouch: no washing up.
The science behind the pouch
Freeze-drying freezes the dish, then draws the ice out under vacuum. It is fast and effective, but costly in energy and equipment, which pushes producers towards standardised ingredients dried separately and then assembled.
We do the opposite. The dish is cooked in full, with its simmering time, then dried slowly at low temperature. Cooking develops the aromas before drying instead of locking them in place. On rehydration you get a real cooked dish, not an assembly of powders.
Lowpact and conventional adventure meals
| Criterion | Lowpact | Conventional adventure meals |
|---|---|---|
| Method | Dish cooked first, then dried | Separately freeze-dried ingredients |
| Place of manufacture | Belgium | Varies by brand |
| Organic farming | Certified | Varies by brand |
| Additives and flavour enhancers | None | Varies by brand |
What adventurers say
Day 6 of the GR20, arrived at the refuge at 7.30 pm with my legs completely gone.
14 minutes later I had a proper ragù in my hands, nothing like the rubbery texture you get with conventional freeze-dried meals.
Above all, the portion is honest. I made it through to the next morning without snacking.
I was expecting a bland curry, emergency-ration style. Not at all: the spices are clear without being harsh, the coconut milk rounds it off nicely and the lemon lifts the whole thing.
The portion is generous — I finished just short of being too full, and I had just ridden 60 km. It has become my default evening meal.
Finding expedition meals that are both vegetarian and lactose-free is normally an ordeal.
Most brands put powder in everything. Here it is coconut milk, and the dried soya has a real bite to it, not the usual sponge texture. I eat it without feeling I am getting a watered-down version of the classic dish.
I wanted something that really warms you up, and the Pasta Arrabiata has just the right kick.
The basil comes through clearly, and the Belgian mince gives the dish body. The portion looked large when I poured the water in, and just as well: I finished the lot and slept on a full stomach, without the 4 a.m. hollow feeling.
On board, cooking is difficult in a rough sea. The Pad Kaprao amazed me, nothing like the tinned food we carry.
The quantity easily makes a full dinner for an active adult. And no washing up, which is worth its weight in gold on a boat.
The real test of a high-altitude meal is whether it still goes down when you have lost your appetite. This one goes down.
The spices open up your appetite instead of killing it. 700 kcal for 140 g in the pack — at that ratio I stop arguing about the price. Two meals a day and I did three days of climbing without a single low point.
I have been vegetarian for ten years and have tried just about every veggie bolognese on the market. This is the first where the red-wine tomato sauce has enough depth that you do not go looking for the meat.
The soya protein holds its texture all the way through. Portion more than enough after a three-hour outing, which never happens to me with freeze-dried meals.
Frequently asked questions
Pour hot water straight into the pouch up to the line, seal it and wait 14 minutes. You eat from the pouch: nothing extra to carry, no washing up.
A freeze-dried meal assembles ingredients dried separately. At Lowpact the dish is cooked in full before being dried slowly at low temperature. The cooking time develops the aromas before drying, rather than locking them in place.
You need hot water, not necessarily a stove. A bivouac burner does the job in the field; a kettle is enough at home.
The best-before date is printed on every pouch. Store them dry, at room temperature, away from light.
Belgium and the Netherlands: €5.50. France: €6.50. Free shipping on orders over €49.
A shared frustration, a Belgian kitchen
What we take into the wild bears no resemblance to the values we defend out there: bland taste, not enough calories, additives by the shovelful. Lowpact was born of that frustration in 2024.
Today that means 4,000 meals a month, cooked in Belgium with organic, seasonal ingredients.
Victor, Martin and Alfred
Chicken Tikka Masala
€12,90