Frequently Asked Questions

How is freeze dried food different than dehydrated food?

Freeze drying uses very low temperatures and a very high vacuum to remove water from the food through sublimation. Essentially, the water goes from ice to a gas without becoming a liquid to evaporate. This allows for the removal of more water than is possible with dehydrators and without excessive cooking of the food. Freeze dried food rehydrates faster and keeps its texture better than dehydrated food. We got started with dehydrated meals for our family but found that most of them needed to be boiled for half an hour or more to reconstitute them. This, combined with the heat used to process them often resulted in an overcooked texture when ready to eat. Our freeze dried meals, on the other hand, can be rehydrated by simply adding hot water to the bag and are ready to eat in as little as ten minutes.

Why can’t you ship outside of BC?

We were really hoping to be ready to ship Canada-wide from the start, but ran into some complications with the CFIA when we were starting production. We produce and label our food in a CFIA compliant manner, but operate out of a very small kitchen as we get going. To meet the CFIA’s requirements for interprovincial trade in products that contain meat we would need to provide an inspector with office space and have them come in on a daily basis to inspect our process. We are just a little too small for that right now. We do meet the provincial requirements for a safe and clean commercial kitchen just like any restaurant and our products have been tested in an authorized lab for shelf stability and approved for sale in BC by our local health authority. We can currently ship products to any BC address and will be looking into Canadian sales as soon as we are able.