Advantages of dehydration
Dehydration, or drying, is an ancient and gentle method of food preservation. Food dehydration works by removing only the water. Almost all other nutrients remain–and become highly concentrated. Dehydrated foods are highly nutritious, easy to prepare and store, and light-weight to ship.
Our fruits and vegetables are harvested at the peak of their ripeness, cleaned and trimmed, then gently dried below 104 degrees so they are still considered raw after dehydration is complete. Our meat and egg ingredients are dehydrated at a high enough temperature to kill any pathogenic bacteria that may be present, and the required temperature for this is above 120 degrees F. This makes them safe for human consumption–a requirement for entry into the human food facility where our products are made.
