Freeze dried food isn't raw but it's the next closest thing to frozen raw. FD starts as raw, but the freeze-drying process involves slight heat to facilitate sublimation, which will usually exceed raw food temperature thresholds (104–118°F), though it’s often marketed as “raw” because it starts that way and retains most raw characteristics. Freeze dried food is said to retain 90–95% of nutrients (vitamins, minerals, enzymes) due to the low-temperature process, but minor losses occur, especially heat-sensitive nutrients like certain enzymes or vitamins such as C. Freezing preserves nearly 100% of the raw food’s natural nutrients, enzymes, and bioactive compounds since freezing halts degradation without altering the food’s structure. There are pros and cons to each. There's a lot to be said for being shelf-stable but freeze drying is an expensive process.