Frequently Asked Questions
What is the shelf life of your products?
All our meals have been individually lab tested for their shelf life. Right now all our meals have a 2-year shelf life.
How do you cook your meals at high elevation?
Since our meals are cooked and dehydrated at sea level, you will need to adjust accordingly. The temperature at which water boils declines as elevation rises. Because of this, foods prepared by boiling or simmering cook at a lower temperature at high altitude than at sea level, and thus, require a longer cooking time. It is recommended to double the cooking time for every 5000 feet to fully rehydrate our meals.
Are your products gluten free?
Right now all our products are lab tested for their gluten content and are certified gluten free and labeled as such. In the future we will be creating additional meals that are both gluten free as well as meals that have ingredients that contain gluten.
Are your products organic?
No, we are not certified organic but we do primarily source GMO free ingredients from North America.
Are your meals vegetarian or vegan?
Three of our meals, the Smoked Three Bean Chili, Mushroom Risotto and Classic Marinara with Penne are vegan.
Will you ever add meat products to your meals?
Our chef has recently become HACCP certified, technical jargon for she has gotten the government creds to start creating meals with meat.
What is the difference between dehydrated and freeze dried?
How we preserve our meals at Good To-Go is the same method that has been done for thousands of years, dehydrating. Dehydrated food has the active water removed. By doing this it inhibits bacteria growth and makes our meals shelf stable. The process of dehydrating is a combination of heat, blown air and humidity control. The result is a product reduced in size, weight and water activity.
Freeze-drying is a process where food is brought down to very low temperatures, -30C. The water that exists in the product turns to a vapor and then it is vacuumed (or sublimated) out.
Do you use preservatives in your meals?
We do not use any preservatives or additives in our Good To-Go meals. The dehydration process alone is what makes our products shelf stable. We believe that Real Food cannot and should not last 25 years.
Is it true your chef beat Mario Batali on the TVFN’s first season of Iron Chef America?
Yes, Jennifer assisted her then partner and competing chef, Anita Lo, to reigning supreme in the Mushroom Battle of Spring 2005.