More Color, More Flavor, More Nutrients, More WOW!
-
Healthier
Vitamins and nutrients are locked in, so your food stays fresh. -
Tastier
Flavorful berries, peaches, and bell peppers as ripe as the day they were picked. -
Fresher
No mold or slimy mushrooms. Freeze dried food stays fresh without preservatives! -
Easier
No more washing, peeling, chopping, thawing..the list goes on. Bye, bye prep time. -
Wastelessier
Maybe we'll coin that. No more letting your food (and $) go to waste.
![Quality Farms](https://cdn.thrivelife.com/media/wysiwyg/our-secret/Step-1.jpg)
Thrive partners with farmers who make quality food their passion!
![Quality Farms](https://cdn.thrivelife.com/media/wysiwyg/our-secret/Step-2.jpg)
We harvest our produce at its nutritional peak! Not before. Not after. Tell me more
![Quality Farms](https://cdn.thrivelife.com/media/wysiwyg/our-secret/Step-3.jpg)
We flash freeze our produce within hours of being picked, typically right on the farm!
![Quality Farms](https://cdn.thrivelife.com/media/wysiwyg/our-secret/Step-4.jpg)
Our freeze dry process gently removes moisture and locks in nutrients, so your food
stays naturally preserved instead of decaying on the shelf.
Tell me
more
![Quality Farms](https://cdn.thrivelife.com/media/wysiwyg/our-secret/strawberriesnurti.jpg)
Our Nutrilock Promise keeps our food fresh as the day it was harvested, so you never have to chase expiration dates.Tell me more
![Green beans have 77% more Vitamin C](https://cdn.thrivelife.com/media/wysiwyg/our-secret/77.png)
![Strawberries have 82% more Phytonutrients](https://cdn.thrivelife.com/media/wysiwyg/our-secret/82.png)
![Green peas have 4 times more Vitamin E](https://cdn.thrivelife.com/media/wysiwyg/our-secret/4X.png)
Yes. This is actually freeze dried broccoli.
![Broccoli has 52% more Vitamin B2](https://cdn.thrivelife.com/media/wysiwyg/our-secret/broccoli_can-statsr1.png)
But YOU are the real proof!
-Amber
-Cathie
-Kirstin
-Jennifer
-Lawrance
1 Ali Bouzari, Dirk Holstege, Diane M Barrett (2014) Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage. Agriculture and Food Chemistry
2 Sheffield Hallum University (2013) Changes in the Nutritional Content of Fruit and Vegetables During the Dehydration Process of Freeze Drying.