How we do it
No Artificial Flavors
No Chemical Additives
No Artificial Colors
Our drying method is a combination of radiant heat and vacuum technology called nutraREV™, developed by EnWave Corporation.
- Raw food is placed into large cylinders that are then tumbled in a vacuum dryer.
- Ingredients are rapidly dried at a low temperature— drying elements at or below 98°F (37°C) for about 90 minutes.
- Up to 98% of the moisture is removed.
- Rapid drying means there is no opportunity for oxidation or the production of microorganisms that cause the food to decay.
- The products retain all of their original nutrients, full flavor, and color and result in a tasty, healthy snack!
Conventional dehydration requires a much higher drying temperature and generally causes the food to lose 50% of its nutrients and removes only 75% of the ingredients moisture. Freeze drying usually creates a Styrofoam texture and degrades flavor. Both of these methods also require some form of added preservative, which decreases the nutrient integrity and/or flavor of the end product.
ND Creations’ food products are higher in nutritional content and have an improved appearance, flavor, and texture over conventional preservation methods, resulting in an additive-free, natural end product.
Compare Drying Technologies
Raw food is loaded into a vacuum pressurized drum and tumbled at a low-temperature to DRY. This process extracts up to 98% of the moisture from the cheese, fruits, and veggies.
Freeze dried food is flash frozen and then placed in a strong vacuum. The water in the food then turns straight from ice into vapor, leaving the food item with 98% of its moisture removed.
Dehydrated foods are placed on trays. Circulating HIGH HEAT evaporates the moisture, leaving the food item with 75% of its moisture removed.
30°C to 37°C
Freeze Drying: -50°C to -20°C
Dehydration: 54°C to 130°C
Freeze Drying: 24-36 hours
Dehydration: 5-30 hours
Rapid drying in a vacuum means:
- there is no time for the food to spoil
- no opportunity for oxidation (the food turns brown)
- no microorganisms to release enzymes that cause food to decay
Shelf-life expectancy is up to 20 years depending on the ingredient.
Freeze dried food lasts longer without expiring since there is 2% moisture left. On average, freeze-dried foods tend to last between 20 and 30 years. Commonly used for food storage and survival meals.
Dehydrated foods still contain 25% of their original water, so they expire in a shorter amount of time than freeze drying. Dehydrated foods typically last between 1 and 8 years.
No chemicals, no preservatives, and no artificial colors are added.
Freeze dried foods can have citric acid as a preservative.
Dehydrated foods usually add salt, sugar, or other preservatives to augment flavor, color, and stability.
Because the food is dried at a low temperature, quick, vacuum drying process, the food retains a HIGH level of the original nutrients, vitamins and minerals.
Freeze dried food retains a high level of its original nutrients after the freeze drying process.
Dehydration: Up to 50% of the foods’ nutrients can be lost due to the high heat used in the drying process.
Foods do not lose their taste or distinctive flavors. Taste and smell remain the same.
Freeze dried food has muted coloring and a dry, powdery texture before it is prepared. Once water is added, the food usually returns to its original look, texture, and taste.
Dehydration: The taste is compromised due to the HIGH HEAT applied in the drying process. Often, these foods taste chewy, rubber-like, and flavorless.
Texture can be finely controlled to range between chewy to crunchy to powders. Flexible final moisture content with stable water activity which allows for fine tuning. ND Creations can create new characteristics such as PUFFY, CRUNCHY cheese snacks.
Freeze dried foods are often powder-like crumbles. Food can taste flavorless in its dried state. Air replaces the moisture so the food can have a texture like Styrofoam.
Dehydration dramatically reduces the weight of the food. Can feel rubber-like, chewy, and shrink into a different shape, because of the heat and oxidation. Food can become unidentifiable due to loss of color and shape.
Color remains the same. No artificial colors added.
Freeze dried food turns lighter in color and does not look like its natural state.
Dehydration often turns food brown or a much darker color than the original.
Some foods rehydrate better than others (such as fruits and vegetables).
Freeze dried food was made to be re-hydrated. It can be done with cold or hot water. Returns back to a “thawed” state.
Dehydration not recommended. These foods are not intended to be re-hydrated.
Great on-the-go healthy snacks for kids, athletes, hikers, hunters, and snackers everywhere. Add to served food items: salads, potatoes, and mac and cheese.
Freeze dried food can be used as a substitute for fresh ingredients when cooking. Mainly for meal storage and survival meals.
Dehydrated food is a little more limited. It’s a good process for creating snacks for hikers, athletes, dog treats, and survival.
Lower than a freeze drying process, slightly higher than dehydrating.
Freeze drying is a relatively expensive process. High energy demands lead to high energy costs. The flash freezing and drying process can take a long time.
Dehydration is the least expensive.
- Retains nutrients, taste, and flavor
- Finely control texture from crunchy to chewy
- Very short manufacturing time
Freeze drying: Nutrients remain the same, great for storage and survival meals, light weight, good shelf-life.
Dehydration: lightweight, easy to travel with, good shelf life.
- Ingredients lose up to 40% of their net weight after processing
- New technology, still exploring all of its capabilities
Freeze drying: Expensive process and uses more energy. Texture, taste, shape, and color are compromised.
Dehydration: Nutrients, taste, flavor, and texture are compromised.