Freeze-Dried
Raw ingredients are first frozen at extremely low temperatures, then placed in a vacuum chamber where the ice is removed through sublimation, converting directly from solid to gas without passing through a liquid state. This process occurs at very low temperatures with minimal heat exposure, preserving the nutritional profile, flavour, and structure of the raw ingredients more effectively than any heat-based method. The result is a lightweight, shelf-stable product with very low moisture (typically 2-5%) that can be rehydrated before feeding.
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