M08 31st 2016

Whats inside a Trek’n Eat Vegetable Jambalaya?

Meals from Trek’n Eat are created with quality freeze-dried ingredients, and thus maintain most of the food‘s natural vitamins and minerals. All Trek’n Eat meals are labelled with the «All Natural» sign indicating no preservatives, no colorants and no flavor enhancing additives.

Tomatoes: This red flavor bomb is not ideal for freeze-drying. So we add it using a powder. This is created using a gentle extraction process called «cold break». It takes 20 kg of fresh tomatoes to make 1 kg of tomato powder.

Onion: Onion adds flavor and also protects from disease with its natural antioxidants.

Long-grain rice: Parboiled rice is «al dente» 2 minutes after adding water. By parboiling prior to removing the outer layer, approximately 80% of the vitamins and minerals in the silver skin are retained in the kernel. The parboiled rice is thus higher in nutrients than milled white rice. Compared to brown rice and whole grains, the cooking time is also shorter.


Spice blends: Three proprietary spice blends (secret recipes!) give zing to hearty rice dishes – say hello to creole cuisine.
Spinach: Popeye knew the power of spinach long ago: It makes you strong. In fact, this vegetable does pump up muscle cells – although not explosively like in the cartoon (ah, too bad!).
Green onion: Green onions are a good source of vitamin C, also contain folic acid and a good amount of fiber.
Sugar & Maltodextrin: Deliver vital carbohydrates and round off the flavor profile.
Palm oil: The body gets its energy from carbohydrates, protein and natural fats. Palm oil, which comes from the pulp
of the oil palm fruit, is a strong antioxidant and fights the affects of heat.
Carrots: Regular carrots are a tasty and healthy snack during activity, but with 90% water content, they can unfortunately be much too heavy to carry along on longer adventures. As a freeze-dried ingredient they are however ideal.
Corn: A gluten-free ingredient that satisfies hunger, makes a meal tastier, and adds a dash of color. Eyes are a part
of the appetite you know…
Peas: Don’t neglect your ‹peas› and q’s! Every pea is rich in calcium, potassium, B vitamins, vitamin A and C, folic
acid and iron.
Broccoli: Tastes better than its rather bland relative, the cauliflower, and is healthier too (double the amount of
vitamin C).
Celery: Contains vital minerals and a variety of other nutrients. Since some people are allergic to celery, this ingredient is noted on the label as an «allergen».
Yeast extract: Doesn’t taste like yeast, rather it has a savory zip that rounds off the taste. Contains protein, amino acids and B vitamins.
Acidifying and antioxidant agents: Trisodium citrate is a sodium salt of citric acid. It stabilizes acids while ascorbic acid (vitamin C) aids taste and color of food mixtures. These ingredients are quite safe. The meals contain no artificial colors or preservatives and also no added glutamate.
Sodium: Essential for system function, particularly during long or hard activity: The body can lose up to 20 grams
of sodium each day. This must be replenished through foods consumed.
Guar gum: This thickening agent comes from the seeds of the guar bean. The carbohydrate in guar gum thickens water
and makes a dish more viscous.