The Food Drying Co hubs offer growers, farmers, ingredient businesses, to name a few, premium vacuum drying capacity to lock in
nutrients, add value, and store foodstuffs - all on a small footprint securing very low transport costs with near zero biosecurity issues.
“We can now transport provenance to the discerning consumer at a price not constrained by traditional logistics and handling,” says Richard Guy, Founder and CEO.
To secure its point of difference, The Food Drying Co will purchase the vacuum drying technology assets and IP of Driedfresh Ltd. The hubs will use identical state of the art OVDMA™ dryers by driedfresh™ with the technology roadmap contracted out to Callaghan Innovation.
“A toll drying facility to service the premium end of dried foods has to have the best vacuum drying technology – the options are limited,” says Richard.
Customers can buy pre-paid time lots of 18hrs to use the dryers, the OVDMA Vacuum dryers compete with Freeze Dryers but without the need to freeze the produce beforehand and throughout the drying process.
Between 20-400kgs of produce can be dried per batch and up to 4 tons per day, this depends on density and the end result eg. powder or pieces.
"The Hubs are about food security - a must have and with nutrient preservation for health and wellbeing added, the importance of using our premium low temp drying hubs is critical. Each hub and its time slot holders will glean biological, environmental and compound data via the algorithms and sensors used in the drying chambers and from the pre and post material handling systems. Valuable databases of compounds, availability and source will be offered on a subscription
basis to slot holders and third parties (e.g Institutes, universities, corporates and consultancy firms)."
For more information:
Richard Guy
Food Drying Co.
Email: rguy@fooddrying.nz
Tel: +64 9 9749101
www.fooddrying.nz
www.driedfresh.co.nz
www.foodtogetthru.com