Thermal Stability
For years, food scientists have added synthetic vitamins to products to add nutritional value that is lost due to heating or cooling during processing. One of the breakthroughs at NutriFusion is the unmatched thermal stability of our whole food nutrients. Now food technologists can add whole food nutrients from fruits and vegetables to a variety of products that were previously unthinkable.
Phytonutrient Stability
Oxidation plays a considerable role in the deterioration of nutrients in fruits and vegetables. This problem eliminates the microscopic phytonutrients also known as antioxidants first. Another breakthrough in NutriFusion technology is our ability to preserve the phytonutrients in fruits and vegetables. These microscopic chemical compounds are critical for good health and a properly functioning body.
Increased Shelf Stability
Shelf stability is critical to all packaged food products in the market, but more than others. We currently guarantee a 2-year shelf life on our products, but we have now seen samples at over 3-years. One of the main reasons for our extended shelf stability is our increased preservation of antioxidants.
