The Issue: To date, nutrient manufacturers have depended on heat as their mode of dehydration. Freeze dry, drum dry and spray dry all use heat to eliminate water from the product. Since heat destroys delicate nutrient compounds and water molecules indiscriminately, manufacturers began lowering processing temperatures so they could market the resulting “raw” powders as having higher-than-average nutritional integrity. However, even the lower heat damages necessary enzymes and other phytonutrients. It alters the color and flavor. For some nutrients, like vitamin C, the losses can be as high as 80%.

The Solution: The pioneering technology of Optidri™ does not rely not on heat. Instead, the tuned process uses specific wavelengths of natural light, to target and evaporate water molecules. The technology is so gentle it has the unprecedented ability to leave the original phytonutrients, plus the fiber from the skins, seeds and pulp, totally intact. Optidri™ is the only technology capable of drying certain varieties of whole foods in their entirety.

Why Optidri™ technology is the only raw “standard”

Manufacturers using heat-based technologies calculate the lowest temperature they can use to get the lowest level of nutrition loss. They will self-proclaim that this is the raw “standard.” In reality, any loss of nutrients, color and taste is sub-standard. Optidri™ technology is the only standard for drying and preserving raw fruits and vegetables.