Dehydration in food processing means by which many types of food can be preserved for indefinite periods by extracting the moisture, thereby inhibiting the growth of microorganisms. Dehydration is one of the ancient methods of food preservation and was used by prehistoric peoples in sun-drying seeds.The benefits of dehydrating food for preservation are twofold: by removing all of the food's moisture, you inhibit the growth of bacteria so the food stays preserved and safe much longer and you shrink the size of the food, making storage a snap.
Dehydrated Foods are ready-to-consumer food products with a longer shelf life. Hence dehydrated vegetables are fast emerging as favourite snack options. This increase in demand is fuelling growth in sales of international market and it is catering rising consumer need, companies are leveraging technology to produce dehydrated vegetables that can be consumed for a longer period of time.
In today's lifestyle when both the members of the family work and do not find time to shop for fresh vegetables, clean them, sort them and size them before cooking, dehydrated vegetables are convenient. As dehydrated vegetables are obtained from sun-dried and grinded versions of fresh vegetables, these products are mainly used as condiments in different dishes. Pure content, hygienic processing method, long shelf life, distinctive taste and smell, high nutritional value, cost-effectiveness and moisture-free content are the main aspects of these dehydrated vegetables based seasonings.
Nutritious and healthy
No preservative or chemical is used
Money is saved
Portable, easy storage and preservation
Make an assortment of homemade goods
Perfect for plant based diet
Reduces waste
Prepares for emergency
Dehydrated foods are segmented into
Form of Products: Minced, Granules, Powder, Flakes, Kibbled, Slices and Chopped