Our Nutri-Loc Dried Foods division has taken food dehydration to a whole new level. Nutri-Loc^TM technology produces "puffed" or powdered low moisture fruits and vegetables that retain their original color, flavor, shape and nutritional value - without chemical additives or preservatives.

We can quickly prepare pilot small batch matching of your products when required to meet your research needs. The Nutri-Loc^TM capabilities are available as a dehydration service at competitive rates and short delivery times.

Nutri-Loc^TM technology quickly and constantly increases the steam pressure within the food, enabling an expansion (puffing) of the product. Because dehydration takes place at the same time as the expansion, the food form is stabilized. Natural shape, or geometrical cut foods are transformed into big form, low weight, pure dehydrated products for use as snacks, or to be added to cereals, soups and cake mixes.

Although any basic food can be dehydrated, cranberries and blueberries are particularly attractive when dried using the Nutri-Loc^TM system. The berries have excellent re-hydration characteristics; coming to life when milk is added to cereal.

During conventional drying, fresh foods are exposed to heat and oxygen, resulting in flavor, color and shape changes. Due to the thermal strain, many active substances are lost, leaving the food less nutritious. Not only are vital nutrients lost, but also, considerable shrinkage occurs, which makes conventionally dehydrated food unappealing to consumers. Freeze drying is a better alternative, but requires extended periods of drying time, which makes the process expensive.

The Nutri-Loc^TM process is performed in a vacuum, which reduces the temperature needed for drying and minimizes oxidation effects. Fruits, vegetables or other foods are first partially dried using conventional methods and then transferred to the Nutri-Loc^TM stainless steel vacuum chamber.

Food is heated to varying temperatures, depending on the food type, and is finally exposed to radiant heat to ensure uniform drying and cooling prior to packaging. This heating and drying process results in a superior "puffed" product compared to conventional drying methods.

Conventional forced-air or sun drying typically takes up to 24 hours or longer, and exposes foods to temperatures of up to 180° F. Nutri-Loc^TM uses lower temperatures to retain the nutrients, colour, shape and flavour of fresh foods. Due to the shorter drying time, Nutri-Loc^TM products tend to be more cost effective than other dehydrated food products.

The Nutri-Loc^TM process provides "puffed" dried fruits and vegetables that have the natural flavor essences, pigmentation, and shape of fresh foods, and the crunchy texture of a convectionary snack. The process can take the moisture level down to 2 to 3% resulting in a very lightweight, shelf stable product.

Nutritional Value - Because this low temperature process preserves the essential composition of food, constituent nutrients are retained. The dehydrated foods also meet the increasing consumer desire for processed products free of chemical additives.

Shipping and Shelf Life - The lightness of Nutri-Loc^TM product makes them economical to ship. Exposure to oxygen and moisture following processing can adversely affect their freshness and crunchy texture. But appropriate packaging allows the foods to keep their original qualities for months.

Infusion - Infusing fruits and vegetables with either corn syrup or fruit concentrates provides additional dehydration capabilities. Infusion can also improve the sweetness of a dehydrated fruit or vegetable and can increase the moisture content without affecting the shelf life and stability of the dried product.

The Nutri-Loc^TM facility on Annacis Island, Vancouver Canada.

• dehydrated whole, powdered and infused product using either conventional air dry methods or the more unique Nutri-Loc^TM method, depending on your needs

 

• toll processing of fruits and vegetables. Rates vary depending on product and volumes. Please call for quote.

 

• private label opportunities.

 

• pilot level product development for infused or dehydrated fruits or vegetables.