Be Healthy: Eat THRIVE

In a world increasingly concerned about the nutrition of the foods we consume, THRIVE brings something new to the (kitchen) table. While convenience foods are often over processed or full of preservatives, THRIVE allows you to make quick, easy meals that are still nutritious. 

See why this farm girl loves THRIVE

Fresher than "Fresh"

If you don’t think freeze dried foods compare to fresh, think again! The natural taste and nutrition of our foods are preserved during the freeze drying process. While fresh foods start losing flavor and nutrients the moment they’re picked, THRIVE stays healthy and fresh-tasting for years to come. Take a look at the journey your "fresh" food takes from farm to fork compared to THRIVE—you might be surprised at what you find!


THRIVE Produce vs "Fresh" Produce

Naturally ripened

Flash frozen

Freeze dried

Same fresh taste now or later

Picked early

Day 1

Transportation & packaging

Day 2-12

Storage & artificial ripening

Day 13-16

Grocery store

Day 17-20


Day 21-25

The Natural Choice

We believe foods should be preserved naturally. While canned foods are often over-processed or full of preservatives, THRIVE is different. The freeze drying process allows us to preserve our foods naturally, and we work hard to make sure that our foods remain as close to their natural state as possible. Take a look at our labels—most have just one ingredient!

52% of Vitamin C

is lost within 2 days if green beans are not preserved[1]

40% More Calcium

is found in flash frozen blueberries than store-bought blueberries [2]

6 Times More Vitamin A

is found in flash frozen spinach than store-bought spinach [2]

21 Times More Vitamin C

can be found in flash frozen peaches than store-bought peaches [2]

Did you know?

Most “fresh” produce travels an average of 2,000 miles to get to your grocery store [3]

1. British Frozen Food Federation. You Can Be Sure It’s Fresh—It’s Frozen. 2010.
2. Klein, Barbara P., and Rhonda Kaletz. Nutrient Conservation in Canned, Frozen, and Fresh Foods. Department of Food Science and Human Nutrition, University of Illinois, 1997.
3. Institute of Food Science & Technology. Industry Case Studies: Fresh Fruit and Vegetables. 2013.