“Dried” or “dehydrated” doesn’t necessarily mean healthy.

At least this is what we observed and found out after many years of researches and in-depth analysis.

Most snacks, like dried fruits, nuts and seeds are stacked with added sugars, fats and salt, and during the conventional drying processes, a big part of the “healthy” properties are lost.

Traditional drying methods

Frying

Sun-drying

Oven-drying

Microwave-drying

Vacuum-drying

Freeze-drying

Frying

Sun-drying

Oven-drying

Microwave-drying

Vacuum-drying

Freeze-drying

These methods are designed and used to remove water as fast and cheaply as possible, without paying attention to a number of aspects.

We have therefore set ourselves the goal of creating a dehydration process that preserves the natural properties as much as possible, starting by analysing the primary oxidative factors.

Primary oxidative factors

High temperatures

UV- Rays

High
temperatures

UV-Rays

The patented Soft-DRY® “antioxidative cold dehydration” method gently and slowly removes water, at a temperature of below 40 °C / 104 °F.

Oxidative sources are removed during this innovative process, thereby optimally preserving the foods’ organoleptic and nutritional properties.

Organoleptic and nutritional properties

Traditional drying
methods

The Soft-DRY® process is even reversible. In fact, products can be rehydrated, returning to their initial state, making them perfect ingredients for countless recipes.

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