The Drying Process

Whole foods are important to health; quality whole foods are integral. The vitamin and minerals delivered in Food Research products are gently dried with Refractance Window® (RW) drying, a method superior to other drying techniques used today. The only self-limiting drying process available, RW™ drying uses moderate temperatures and is also the only drying technology that allows fresh foods to retain their inherently exceptional level of nutrients, actives, color, flavor and aroma. Innate is the only company in the supplement and powders industry using this patented drying technology, and thus, able to ensure the highest whole food potency in supplements and greens powders available today.

Using proprietary heat transfer technology to gently and efficiently remove moisture from delicate fruits and vegetables, RW drying also prevents oxidation of the raw materials. Fruits and vegetables (the material) containing up to 90% moisture are placed on the upper surface of the dryer’s conveyor belt (the medium), floating on the surface of warm water; a “window” is created along the point of contact between the material and the medium. The RW patented principle of operation transmits infrared energy in the water directly through the conveyer belt into the fruit or vegetable to be dried, ensuring a gentle drying process. As the fruit or vegetable dries, the “window” that allowed the passage of infrared energy literally closes when it reaches 3-5% moisture, protecting the vital constituents of the whole food. This bends the majority of the infrared heat back into the water, leaving only conductive energy as the drying means. Infrared energy and conducted energy permit gentle drying at atmospheric pressure rather than under a vacuum.

REFRACTANCE WINDOW® DRYING IS A REGISTERED TRADEMARK OF MCD TECHNOLOGIES, INC.

In preventing degradation of nutrient content, RW drying preserves the levels and biological activity of both the micro and macro constituents. To see the dramatic self-limiting technology of RW drying, fill a glass halfway with lukewarm (95-97◦F) water. Place your index finger on the outside of the glass below the water line and peer through the top of the water; you will not be able to see your finger on the outside of the glass through the water. Now wet your finger and again place it on the outside of the glass below the water line. Peer through the top of the glass; this time, your finger will be visible through the water. The moisture on your finger has provided a “window” to vision; likewise, to the passage of infrared energy at that point of contact. Energy efficient and with low water use, RW drying preserves air quality in and around the drying facility because little product essence is lost. In addition, the process does not generate exhaust dust, a significant pollution problem.

Although several drying methods for whole foods have been developed over time, none can provide the high levels of nutritional content achieved through RW drying. Spray and freeze drying are the two main methods most companies use to dry their foods and herbs, both of which use extreme temperatures. The most popular is spray drying, utilizing temperatures as high as 572◦F. Freeze drying utilizes extreme cold with temperatures as low as -70◦F. With both of these methods, the nutritional value of the fruits and vegetables is degraded. These typical drying methods can destroy up to 90% of the nutrients in the original whole food; these nutrients are lost in the drying process. Superior to freeze drying or spray drying, RW drying protects the integrity of fresh foods.