Drying is man's oldest preservation method. Drying reduces moisture content and lowers water activity (bacteria growth) in perishable products to save levels, there by prolonging shelf life and adding value. Compared to products produced with other preservation methods, dehydrated products have almost unlimited shelf life and substantially lower transportation, handling, and storage costs. In the United States, they provide opportunities for maximum convenience, flexibility and economics as industrial and food service ingredients, whereas in other countries they are also frequently consumer products, as well.

Last updated on July 22, 2009 by All American Foods, Inc.