Adding major chemicals and large amounts of preservatives can push the food to an unrealistic—downright exaggerated—25+ year mark, but what kind of food does that leave you? You'll get food that tastes terrible, void of real nutrient content, and frankly not the kind of food you would want to bet your family's health and life on, neither today or when it is really needed. Since eFoodsDirect uses only the highest quality food on the market and stays away as much as possible from all known harmful preservatives, fillers, and added chemicals, we literally have set the industry standard that few if any even understand.
 
After almost a decade's worth of research, millions of customer invested, and millions of servings of our food tested by our loyal customers throughout North America, we are proud offer the Nutriversal Seal of Promise with our products. This good-faith standard represents why all modern food should be quick to prepare, reliably enjoy an extended shelf life and be able to be consumed on a daily basis regardless of food preferences, food allergies, cultural background or faith based beliefs. 

Tips to Prolonged Shelf Life

• Keep all food in a cooler environment—the colder the better, but less than 70 degrees Fahrenheit is ideal. Any warmer than 80 degrees starts to work against the food and break down the nutritional integrity at a faster rate. Try keeping your food reserves out of the garage unless it is climate controlled. Garages tend to hold in heat because they are not insulated as well as the rest of the house. Basements or supply closets in the middle of the house and close to the ground are ideal; they are the most insulated and tend to stay the coolest. Since heat rises, storing your food under the bed or at the base of a closet also works well.
• Keep the food dry. Moisture works against dehydrated food, breaking it down faster and creating stress on the packaging.
• Keep food away from direct sunlight. Think of the sun beating against the car in the summer. Because of the “oven” effect, you’re basically cooking whatever is inside the packaging. If you are storing your food on concrete, raise the food off the ground. Concrete tends to hold in moisture, so putting a few wood slats on the ground or shelving will keep the air circulating around the food and away from direct contact with moisture.