Manufacturing Process

Freeze-drying method
Naturally Nova Scotia has established a state-of-the-art freeze-drying facility.

Freeze-drying uses a vacuum to remove approximately 96% of the water content from fresh botanicals while leaving the cellular structure and medicinal compounds uncompromised. This method is far superior to air-drying, which oxidizes herbs and destroys the cellular structure.

• The active compounds are maintained to create the highest potency product.
• The enzymes, amino acids, flavonoids, oils, polysaccharides, proteins, and fatty acids are preserved to provide maximum effectiveness.
• The biological activity, color, aroma, and taste of the fresh botanicals are maintained. Only the water has been removed.
• A longer shelf life and high quality product is assured.

Our encapsulated herbs and chewable tablets are simply different dosage forms of the freeze-dried powdered plant. Our liquid extracts are also made from the same superior quality freeze-dried powder by using a vacuum extraction process. All Naturally Nova Scotia products contain active plant constituents in easily digestible, bioavailable forms, offering numerous health benefits.

Whole herb method
Some research facilities are trying to transform botanicals into phyto-pharmaceuticals by selecting and isolating one active constituent at the expense of others. The resulting highly concentrated artificially manipulated extract bears little or no resemblance to the original plant material.

Conversely, the whole herb method uses the raw plant as provided by Mother Nature. Such plant preparations contain all the inherent constituents of the plant including the natural buffers, which protect the body from overdose, toxicity and dangerous interactions. In vivid contrast to unregulated standardization techniques that isolate a single biochemical constituent, Naturally Nova Scotia utilizes the entire botanical, ensuring all active constituents have the opportunity to work synergistically to create the positive health effect Mother Nature intended.

High pressure Processing
High Pressure Processing (HPP) is a non-thermal method of food preservation that involves subjecting products to intense pressures of 45,000 to 100,000 pounds per square inch to inactivate microbial cells and viruses.

Approved for use in organic food processing, HPP is especially beneficial for heat sensitive, natural products manufactured without use of chemical preservatives. The advantages of HPP over the thermal treatment include retention of bioactive functional constituents, no vitamin C loss and maintenance of freshness, flavor, texture and color.

The Research and Development team at Naturally Nova Scotia is currently focused on the effect of pressure on microbial inactivation in a variety of herbs, fruits, and other botanicals commonly processed by the company. This technology is opening up new opportunities to develop stable and safe value-added products that support consumer preference for a healthy lifestyle.