The main difference lies in the texture, nutritional density, and digestibility.
Air-dried food has a much more appealing texture and significantly superior palatability compared to traditional dry food. Being up to four times more nutrient-dense, it provides more nutrients in smaller quantities, reducing the digestive load and promoting better nutrient absorption.
The air-dried process preserves essential nutrients better than other cooking methods, improving the bioavailability of the ingredients. Furthermore, it can be stored at room temperature without refrigeration, and once opened, it is recommended to consume it within 30 days to maintain its optimal freshness.