Return Policy
All sales are final. We cannot accept returns on food. If a product is found to have a manufacturers defect please call or email us to satisfy your claim within 1 week of receiving the product.

Shipping Policy
All our products ship from our Northern California location in Rocklin, 95677.
Most items ship via UPS Ground. Larger order will ship freight via common carrier. Transit times will vary based on geographic location.

Please allow ample time for processing and shipping:

Processing:  please allow 2 – 4 days for processing

Shipping:  

After processing please allow:

• 2-7 days for UPS GROUND depending on where you are in the country
• 2 days for UPS 2-Day plus weekend if applicable
• 1 day for UPS Overnight plus weekend if applicable
• Please note: UPS cannot ship to a PO Box. If you're shipping to a PO Box, your only shipping option is US Postal Service and your order will automatically ship U.S. Priority Mail.
• If your order is shipping to a PO Box, US Priority Mail Service can take up to 7 days.

We currently DO NOT ship web orders outside the United States. For inquires about international shipments please email us.

General Allergen Statement
Our products are processed in a facility that handles peanuts, soybeans, milk, eggs, fish, crustaceans, tree nuts, and wheat.

How long will the food last?
Most pouch products will store five to seven years in proper storage conditions.

What are "proper" storage conditions?
For optimal shelf life it is best to store the products in a cool, dry environment. We recommend 65º or less; the cooler the better. High heat that occurs in a garage or the trunk of a car is not good for our products.

How do you extend the shelf life of your food products?
The combination of using freeze-dried and dehydrated ingredients and by placing the food in an oxygen less environment preserves the food for an extended period of time. Moisture and oxygen are the “villains” with food. At the time of packaging we also include an oxygen absorber, which is iron oxide pellets. Iron oxide attacks the “head-space” oxygen remaining in the pouch once the pouch has been sealed.

Is the Oxygen Absorber harmful?
No! But please, do not open it and use as a spice packet. It tastes awful.

What is Freeze-Drying?
Freeze drying is the most effective way to remove water from food. Freeze-drying (also known as lyophilization or cryodesiccation) is a dehydration process typically used to preserve food and make it more convenient for transport and storage. Freeze-drying works by freezing the food and then reducing the surrounding pressure and adding just enough heat to allow the frozen water in the food to sublime directly from the solid phase to the gas phase.
If freeze-dried food is then sealed to prevent the reabsorption of moisture, the food may be stored at room temperature without refrigeration, and be protected against spoilage for many years. Preservation is possible because the greatly reduced water content inhibits the action of microorganisms and enzymes that would normally spoil or degrade the food.
Freeze-drying also causes less damage to the food than other dehydration methods that employ the use of higher temperatures. Freeze-drying does not usually cause shrinkage or toughening of the material being dried. In addition, flavors, smells and nutritional value generally remain unchanged, making the process popular for preserving food.
Freeze-dried products make up the majority of ingredients used for our products. Many of our foods products are custom freeze-dried to suit our strict quality requirements. Our freeze-dried products include: grains, beans, fruits, meats, seafood, pastas, vegetables, and eggs

Key advantages of freeze-dried products:
98% of the moisture is removed
Retains the original taste and nutritional value of the food
Foods are quick to reconstitute and easy to prepare
Hot or cold water may be used for reconstitution (although cold water takes longer)

Extends the shelf life of the product
No preservatives are necessary
Results in a super-lightweight /compact product

What is Dehydration?
The standard method of dehydrating vegetables and spices is to place the items on a conveyor belt and run them through an oven at a high temperature for a relatively short time. Between 90% and 95% of the moisture is removed.
Some vegetables are more suited to this form of drying than others. This means that with the addition of water, the product reconstitute back to its original state more easily. Preferable items include: onions, bell peppers, tomatoes, celery, carrots and mushrooms. Dehydrated items such as peas, corn and green beans do not reconstitute as well as freeze-dried.

Are your products freeze-dried or dehydrated? Which is better?
Our products are made using a combination of freeze-dried and dehydrated ingredients. When developing recipes, optimal taste, texture and cost are considerations for best use. Expensive ingredients like meats, shrimp, asparagus and other costly vegetables used are generally freeze-dried. Other ingredients such as apple or onion actually taste better dehydrated. By utilizing both freeze-dried and dehydrated products, we offer products that taste fresh once they are reconstituted. Besides tasting better, our products offer good nutritional value at a reasonable price.

Do your meats have U.S.D.A. approval?
Yes! Our plant is under daily federal inspection and meets all legal requirements for packaging meats and poultry.

Why do you use foil packaging?
We use poly-laminated heavy foil outer bags to protect the contents. Doing so allows for reconstituting the product with boiling water inside the pouch. We also wrap the inner contents (meat and seasoning) inside for extra protection in mylar, using nitrogen to replace oxygen inside the bag. This extends the shelf life and prevents rancidity. We do not use clear packaging as the exposure of food to any type of light accelerates product deterioration. Our packaging may cost us more, but offers the best protection possible.

How does higher elevation affect cooking time?
The boiling point for water drops one degree Fahrenheit for every 550 foot rise in elevation, so cooking time doubles for every 5,000 feet above sea level. Almost all Richmoor and Natural High products are instant to shorten cooking time. Presoaking and simmering ingredients may be helpful to minimize cooking time. Always cover pot while cooking so heat doesn't evaporate.
Pouches sometimes inflate at high altitudes, so puncture outer bag with a pin if you are traveling to higher elevations.

What about nutritional values?
By careful selection of ingredients, we can achieve nutritional profiles close to either fresh or frozen products. We have nutritional information on all products printed on the back of the package and detailed on this website

How long will it Last after I open the Pouch
It is best to consume the entrée within 24 hours after opening