Seawind does not use sulfur dioxide in its
preservation and dehydration process. That
ensures a high level of quality and purity
in its products and increased safety during
processing. This approach to the dehydration
process allows fruit to increase its nutritional
integrity when it comes to vitamin A, iron,
calcium, and other essential nutrients. Green
says the goal is to provide an all-natural
product — one he believes is healthier and
better-tasting than products made with unnatural sulfites.
And included prominently in Seawind's
marketing materials are facts about the use
of sulfur dioxide additives in fruit processing:
• It Diminishes Nutrition: Sulfur is used at
boiling temperatures and in that high heat,
the fruit loses some of its nutritional value.
• The Flavor is Compromised: When the
sulfur is in its soaking period, fruit loses its
• That Vivid Color Doesn’t Mean It’s Fresh:
Use of sulfur in the dehydration process often
doesn’t produce the desired look so food coloring is often added to brighten the fruit.
• “All Natural” Doesn’t Mean Additive
Free: The FDA doesn’t require retailers and
processors to label fruit as containing sulfur
dioxide if the processor has boiled out the
sulfur dioxide to under 10 parts per million,
even if sulfur dioxide was added. Further, it
is difficult, if not impossible, to completely
boil out all the sulfur dioxide, posing a risk
to consumers. Consumers, in many cases,
don’t realize there still may be sulfur dioxide
and are encouraged to ask questions about
the dehydration process.
• Your Health Can Be Affected: For individuals with sulfite allergies or sensitivities,
eating dried fruit processed with sulfur dioxide can cause breathing problems, anaphylaxis or – in rare cases – fatality.
Green is passionate about creating awareness regarding the disadvantages of unnatural
sulfur dioxide in food. "Consumers generally
have become more aware of what ingredients
are in their foods," Green said. "The fact