Each type of food has it's benefits and drawbacks. I'll share my experienced. When I first got serious into food storage, I bought a "years supply" of freeze dried, which, when you actually count the calories, worked out to about an 8 months supply. Later on I bought another...Live and learn.
Well, I won't trust my life to anything until I have actually had viable experience with it, so I ate my way through that year supply to see how I fared. I found out that FD entrees are high salt and I soon developed appetite fatigue with them. I thought I'd die before I finished eating that food kit. But the individual ingredients are superb.
I then realized that for maximum flexibility, that seperate ingredients were the better choice for me. For example, a can of spaghetti and meat sauce is always going to be spaghetti and meat sauce. Yet storing tomato, meat and pasta, you can created hundreds of different dishes.
I then tried dehydrated foods. For most of the ingredients there isn't much of a difference between FD and dehydrated. But a few, like sweet corn, the FD version is far superior. And the FD berries are to die for. Being a strong believer in "store what you eat and eat what you store" my daily food comes out of food storage. Dehydrated foods have worked out ideal for this. They save me money on my grocery bill, and being a traditional technology, there are many established recipes using the ingredients. I still buy some FD foods on the side. I keep a few cans of entrees around for making camping meals out of, and I buy a few of the ingredients as "luxury foods", but the majority of my food storage is dehydrated.
The downside to dehydrated is when it comes to meat. FD meat is really good, albeit very expensive. There really isn't any dehydrated meat option and TVP is terrible. But then again, that's what home canning is for. You can put away meat cheaper that way anyway. And dehydrated "entrees" aren't any better than the dry food mixes at the store...think Hamburger helper and the various boxed "meal kits". With dehydrated, it's best to learn to cook with it from scratch.
Dehydrated foods also take up less space because they shrink during dehydration, whereas FD foods are frozen solid during the dehydration phase and don't lose size. FD foods rehydrate quicker, while dehydrated foods take more soaking and/or simmering time.
Since I dry a lot of my own foods, dehydrated just seemed to fit my plans better in that way also. Since I like cooking, learning to use these foods has been an interesting challenge. But with them, I can make cuisines from all around the world using the same basic staple ingredients. While others are choking down their "spaghetti and meat sauce" for the umpteenth time, we may be having thai, middle eastern, italian, spicy indian, or whatever we're in the mood for that day.
A lot of dehydrated foods are mainstream. Powdered milk and eggs, powdered mashed potatoes, etc. If you've ever eaten the hash browns at Waffle House, you've had dehydrated and that's one of their signature items. They can be that good. Most of the food mixed in the stores such as hamburger helper, stuffing mix, mac and cheese, etc., are dehydrated. So they're actually more familiar than you might realize.