Why Low-Temperature Dehydration Matters

Heat is the enemy of nutrition. Here's why we dry low and slow.

Most commercial powders are drum-dried at high heat, destroying heat-sensitive vitamins like C and folate. We use low-temperature dehydration instead — it takes longer, but careful batch testing shows the flavour and nutrients of the fresh produce carry through. Slow food, quite literally.

Every batch is carefully tested for moisture, microbial load and heavy metals before milling. The result: a powder that smells and tastes like the fresh produce it came from.