There are 2 ways to make a product shelf-stable: expose it to high temperatures or remove the moisture so bacteria cannot grow and cause spoilage.
Heat treating is effective but it can decrease the nutritional value of the food. It also does not prevent the food from spoiling once the package has been opened.
real fruits and vegetables are picked at their peak of ripeness rather than ripened while in storage or on a truck.
They are freeze-dried right away while ripe to preserve their nutrient content
Freeze and air drying food simply removes the water that microbes need to grow and cause food to spoil. High temperatures are not necessary when drying foods, so delicate vitamins are not broken down.
An opened bag will last for 30 days when properly re-sealed because there is still no water in it until you rehydrate it.
top of page
bottom of page