Does your process degrade the nutrient quality of the vegetables?Updated 2 years ago

Any time food is cooked, some vitamin content is lost, especially when it comes to antioxidants. However, our method retains more vitamins than all other processes. To make our baby foods, we combine the ingredients in small batches and bring them up to a non-boiling temperature. Then we blend into a smooth puree, fill the pouches, and put them in a large pressure cooker where they are held under heat and pressure for a short period of time. This process kills any bacteria and makes the product shelf stable without the need for preservatives or refrigeration, similar to home canning. Most other shelf stable baby foods are boiled for a long period of time prior to going into the pouch, and a significant amount of nutrients are lost as they are “boiled off”. Our retort process maintains maximum nutrition because everything stays in the pouch, and studies have proven that pressure cooking preserves more vitamins than any other cooking method. Our process also leaves the fat, protein, fiber, carbohydrates, and minerals 100% in tact.