If aliens came down and offered you a way to store food for years and years and years, requiring no energy whatsoever to store, in a way that would be lightweight and resealable, keeping the original flavor, fiber, and nutrition of your favorite food... What do you think that might look like? It turns out that alien was French scientist Jacques-Arsène d’Arsonval in 1906, and the technology was freeze-drying.

It's like pressing the pause button on your food.
It keeps your food from going bad for years and years, it's very lightweight, it can maintain up to 97% of the original nutritional value, is intensely flavorful, and many foods can be returned to their original fresh condition just by adding some water.

The freeze drying machines are big and expensive, and it takes a lot of time and electricity to freeze-dry something. So we do that for you. But the tradeoff is, once it’s freeze dried, that’s it. It can now sit on a shelf for decades without spending another watt of electricity. It will never get freezer burn, and never spoil in the back of your fridge or countertop.

In fact, you can buy your own freeze dryer for your household. It's how we got into this, finding it such a good fit for our household that we thought more people would like it, too. We'll be happy to give you more info about that if you become interested.

Yup.

Canning is a great preservation technique, and can last halfway to forever, just like freeze drying. But…. the packaging is so, so heavy compared to the amount of food it holds. Freeze drying provides a lot more packaged food per gram or pound, than canning does.
Canning requires a fair amount of force to open, and then you are left with a sharp, large, empty package afterwards, that takes up a lot of room in your recycling or garbage.
As well, canned food ends up with a wet, limp quality that is well suited to some foods and not at all for others. Some canned foods are great, but we encourage you to compare any product we carry with its canned equivalent, and see which is more like its original product.

With dehydrating, you generally lose more than half of the nutrition, and the characteristics of the original food.
Many dehydrated foods are tasty, but for example: we love raisins, but they don’t taste much like grapes.
Unopened dehydrated foods can be safe to eat for up to a year, while unopened freeze dried foods can be good for many years if not decades.

Vacuum-sealing can double the time on the edible life of foods in your fridge or freezer.... meaning up to 2 weeks in the fridge or 6-12 months in the freezer. But you should go look in your freezer right now and see how much is already wayyy past that time. Food accumulates, freezer-burns, and now you have a bunch of tasteless, rubbery, reduced-nutrition food that you should probably throw out.... that you’ve been paying for this whole time to keep cold... and it can go bad in a power outage.

Not yet. Smaller bags keep the contents fresher.
Once you open the bag... whether its a smaller bag or a larger bag, the timer starts ticking again for all the food inside the bag. It's harder for a usual household to use up all of a larger bag before the contents go bad.

Please let us know if you find our casual bags are too small for your ongoing needs. We are open to providing larger, bulk size bags once our market shows a need, or redirecting you to some good commercial suppliers.
We want everyone to use freeze dried everything, and there's no way we can supply everything to everyone, all the time, by ourselves. So we're happy to send some business along to our fellow freeze dryers.

All of the bags have Ziploc-style closing, or you can fold them over and use a chip clip... but once you open the factory seal on the bag, the food-pausing magic escapes. :(
The most convenient way to keep the food good for up to a week, is to ziploc close the bag whenever you aren't getting food from it. This is a pretty good seal that will keep a bag of freeze dried food good for about a week in its re-closed bag. If you want to keep the food good for up to a month after opening, you should quickly reseal the bag with a heat/impulse sealer for a more airtight seal than the ziploc seal. You'll need an impulse sealer for this. They are pretty cheap, but most households don't already have one.

Technically yes, but not really.
Mylar is actually recyclable: it's a blend of very thin metal foil and plastic film. However, in the recycling machines, the shredded bag pieces are very light, and can blow around and clog up the wrong parts of the recycling machines. So most places don’t consider it recyclable. Perhaps future processes will allow them to be more easily recycled.
And consider how very thin our bags are. There isn't much material being used to create this magic bag. In fact the majority of the thickness of the bag is the paper labels we use.
The manufacturing process is very efficient, and we are helping to save so much food waste, pesticides, fertilizers, water, labor, transportation fuel by using them... so the garbage this bag makes is truly a net benefit to the world, compared to every other form of food preservation.

They are oxygen absorbers. They gobble up the tiny amount of oxygen inside the bag.
Why? Oxygen and water are the two main things that cause food to go bad (okay, it's more complicated than that, but this is just an FAQ), so getting rid of both of them helps prevent food from spoiling for quite a long time.
What exotic chemical plucks the oxygen from our air so cleanly? It's just iron. Iron loves to soak up oxygen and turn into rust.
What most people try so hard to prevent, we benefit from!
You can throw the oxygen absorber packet away once you open your bag. The oxygen absorber is only big enough to absorb the oxygen inside the bag, so when you open your shiny red bag for the first time, the oxygen absorber has already used up.