“We take your produce and turn it into dried whole food products with fresh-like colour, flavour and nutritional value.”

NutriDry adds significant value through preservation, weight reduction as well as nutritional and flavour concentration.

We care for the environment and are committed to reduce our carbon footprint for a positive impact on our planet’s future.

A particular focus for us is the reduction of food waste. According to Foodbank Australia we are wasting 7.3 million tonnes of food every year. Our desire is to repurpose food that never reaches the consumer. What is not “a grade” produce is often still perfectly fine for use as processed product or ingredient. NutriDry takes that produce and transforms it from lost revenue to a significant income stream to your business.

NutriDry draws on over 20 years of experience through the use of technology that was developed in 1996 at the University of British Columbia. Our team of drying experts has over 25 years of experience in various drying technologies. We have carefully selected Radiant Energy Vacuum Dehydration (REV™) for its outstanding advantages over traditional methods such as air or freeze drying.

QUALITY

NUTRITIONAL VALUE

SUSTAINABILITY

REDUCTION OF FOOD WASTE

Dried Food targets

Consumer shift to simple organic food
Rapid growth of snacking & healthy fast-food industry
Organic food ingredients
Farmgate overproduction demanding “waste upcycle” to create new inconmestreams
Eco-sustainable food production

The Radiant Energy Vacuum Dehydration Difference OR The NutriDry Difference

Product Quality
The absence of oxygen during our ultra-fast drying process protects colour, flavour and nutritional value.

Sustainability
Speed of process and the absence of process refrigeration equipment significantly reduces energy usage and thus carbon footprint.

Microbial Load Reduction
Our vacuum microwave drying process has the ability to gently reduce microbial load onyour product. Whilst not our main focus we can achieve a vacuum pasteurisation effect that achieves >8log bacteria count reduction.

Dial-in Bite
Our unique drying technology allows us to target a specific residual moisture percentage to achieve chewy or crunchy textures as well as “ultra-dry” for subsequent milling into powder.

NutriDry uses the best drying technology

NutriDry utilizes patented Radiant Energy Vacuum Dehydration (REV™) from our partner Enwave in Canada.
Radiant Energy Vacuum Dehydration (REV™) is a rapid, low temperature drying method that maintains the product’s colour, flavour, and nutrients during the drying process.

Our patented and safe vacuum-microwave technology enables uniform drying with targeted moisture content unattainable with alternate technologies such as air drying, freeze drying or refractive window drying.

NUTRIDRY TECHNOLOGY BENEFITS

HIGH SPEED PROCESSING
Rapid drying with significant process time savings over other methods.

VACUUM ADVANTAGE
Vacuum lowers the boiling point of water contained in the product and enables us to dry at low temperatures. We rapidly remove the water without cooking effects and oxidisation – even for volatile compounds like Vitamin C.

MICROWAVE ADVANTAGE
At 85-90% efficiency microwaves offer far superior energy transfer into the product compared to other drying methods. Microwaves provide volumetric heating that is fast and very uniform. Unlike thermal energy, microwave energy can be switched and controlled instantly, allowing for far superior process control and cycle customisation.