Ready 2 Go started in 2014 and we’ve been on an epic ride ever since. We jumped into the food storage scene to help save our families money on food storage as we got more involved we learned we could help educate our friends and family about the importance of the quality of the food not just a decent shelf life.  We owe a huge thanks to our community for joining us on this awesome journey, and we hope that you’ll continue to be a part of our story.

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Shelf Life is a Myth

Myth, anyone who tells you without blinking that their food has a 30-year shelf life is selling you snake oil. Fact, the only group, entity, firm, company, or otherwise that has ever done a shelf-life study on long-term food storage is the LDS/Mormon Church, and their study only covered staple items like wheat. Not a single company, including the one we represent has done the study and for two reasons. One, it’s expensive. Two, in order to determine if food is really good after 25 years, you would have to set it aside for 25 years and test it and taste it after 25 years and nobody wants to do that.

Look For Nitrogen Flushing

Nitrogen flushing is essential to the long-term quality and “freshness” of your food for one simple logical reason. Nitrogen is denser than and therefore dispels oxygen. Bacteria needs oxygen to grow and survive. If there is no oxygen, there can be no bacteria. The industry standard for oxygen content is about 5%. (For reference, at sea-level, the atmosphere is 21% oxygen.) It’s not a 100% solution. In fact, it’s more like 3-4% solution; nitrogen flushing is effective at eliminating all oxygen with allowance for a 3-4% margin or error or residual content. But why take a chance with oxygen absorbers? You know what absorbs lots of oxygen?

Your Food Will Only Last as Long as Its Weakest Link

Look for tropical oils. At Ready 2 Go we use only Coconut Oil or Palm Oil when our recipes call for it. Tropical Oils have a shelf-life of 12-15 years, and we readily tell our customers that. Twelve to Fifteen isn’t 25, but it’s better than two, and it’s much better than being lulled into a false sense of security.A similar problem is found with foods that contain meat. No matter what you do to it- dehydrate it, freeze dry it, etc- animal protein will break down and spoil in five years. Seven if you’re lucky. For that reason, we don’t put any meat in our products. We use the highest possible quality grade-A extracts, bases, and stocks. We regularly show customers at our factory store a small sample bottle of dehydrated grade-A Andouille Sausage Extract.
Brodie Calder

Brodie Calder

Co-Owner

Ferrin Calder

Ferrin Calder

Co-Owner

Clint Carver

Clint Carver

Vice President of Marketing