“Rising Demand for Clean-Label and Natural Ingredients”
- Consumers are increasingly seeking dehydrated foods with minimal additives, no artificial preservatives, and natural processing methods
- Dehydrated food brands are responding by using natural drying techniques like freeze-drying, air-drying, and sun-drying, which preserve nutrients without the need for artificial preservatives
- For instance, Freeze-dried fruits retain their flavor and nutrients but can still harbor bacteria if contaminated before drying. Rehydrating improperly stored freeze-dried meat may allow harmful microorganisms to grow, posing food safety risks
- Governments and food safety authorities (such as FDA in the U.S., EFSA in Europe) are pushing for stricter food labeling regulations, requiring brands to clearly list ingredients and remove harmful additives.
- This has led to an increase in organic and non-GMO dehydrated foods, with companies marketing their products as “free from artificial preservatives”.
