Traditional drying methods
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
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.
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.