The advantages of dehydrated vegetables compared to other forms of non-dried vegetables are significant. Retail-, institutional- and industrial users enjoy these benefits. Here’s why:

Reasons why dehydrated vegetables have become the ingredients of choice in many food applications:

• Dried vegetables are 100% ready to use (no waste). After harvesting, they are taken to the plant for dehydration after scrutinized preparation (washing, cleaning, sizing).

• The enzyme-activity is deactivated during blanching. Blanching may reduce cooking time by 50%.

• Lower packaging, storage and transportation costs since almost 95% of the water content of the vegetables is extracted during the dehydration process, resulting in a substantial reduction of weight and volume. This means: “Less is more”. Reduced packaging needs are beneficial to the environment.

• Economical storage – no freezing or refrigeration required.