Nutrient Retention
Nutradry’s low temperature drying process uses a gentle proprietary evaporation technology
to gently remove moisture from nutritional foods. The gentle nature of the Nutradry evaporation
process preserves the natural colour, flavour and most importantly the nutrition of the raw foods
which would otherwise be lost due to overheating or over processing.
We often get asked about retention of vitamins and other nutrients in our powders after the drying
process. One example we like to talk about is vitamin C in Kakadu plum. Vitamin C is a very
unstable vitamin; it can be easily de-natured by heating which is why it is a good example of
vitamin retention using the Nutradry process. We measure the Vitamin C content of the Kakadu
plum puree before and after drying, the results always show retention of Vitamin C is greater
than 95% (And that is taking into account the concentration factor!) The most recent test was
conducted in June 2016 and once again the results were >95% retention of vitamin C, proof of
the amazing retention of natural nutrients of the Nutradry drying process.
Some other examples of the high nutrient retention are as follows:
Kakadu plum powder vitamin C 28,833 mg/Kg
Carrot juice powder beta-carotene 1010 mg/Kg
Organic Acai powder ORAC 130,300 umol TE/100gm
Premium Blueberry powder ORAC 106,000 mmol TE/100gm
Beetroot juice powder Nitrite 1230 mg/100gm
By using this advanced technology, Nutradry delivers only the purest, nutrient rich powders
available.