“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.
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.
