Dehydration Demystified
We take out the water, you put it back!
Dehydration, which removes the moisture from fresh foods, is an age-old method of naturally preserving ingredients without the need for chemicals of any kind. Here’s how our various
human-grade ingredients are dehydrated:
Vegetables and Fruits
Our fresh raw produce is harvested at the peak of its ripeness, then washed and trimmed to size. Then, it’s dehydrated below 104°F using warm air to gently blow away the moisture in a slow process that takes several hours. Our produce is still considered ‘raw’ after dehydration is complete.
Meats and Fish
Our fresh raw meats and white fish undergo gentle steaming at 140°F to 165°F, to eliminate pathogens without irradiation. We then carefully evaporate the moisture using dehydration, which leaves more nutrients intact than harsh cooking, canning or extrusion. The meats leave the dehydration process at about 125°F. The entire process (including steaming) takes about 45 minutes. Our salmon is freeze-dried in a flash process that removes the moisture under vacuum.
Potatoes & Grains
Our potatoes and grains are flash heated (and rolled in the case of our grains) to help break down the cellulose, which aids in digestion. They are then gently dehydrated to remove the moisture.
After Rehydration....
When you rehydrate our foods with pure warm water, they closely resemble the color, taste, texture and smell of fresh foods. We know, because we taste everything we make, ourselves!
