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Friday, January 22, 2010
Product Color Variation is Normal
Posted by Matt

Primal raw food Formulas, Mixes & Grinds are made with 100% natural ingredients and no synthetics. When using all natural ingredients, factors such as climate, season and region can play a role in the appearance and odor of raw materials such as kelp, alfalfa, spirulina and leafy greens. Variation in color of these raw materials can affect the appearance of our finished products. Thus, if you purchase our products year round, you may notice a slight color and/or odor variation. This change in color and/or odor is completely normal and has no affect on our quality or the consistency of the nutrient values in our foods.

2 comments so far

1
Crystal Harris

I notice that after I open a bag of raw food nuggests, it isn't long before it looks rather freezer burned. Is the quality still good, or is there something I should be doing to prevent this?Friday, April 09, 2010
2
Kyle

Hi Crystal, thanks for your question. What did the nuggets look like when you first opened the bag? Were they loose or were they all frozen together? Also, take a look at the date code to be sure the product is within the proper date range (it's a sticker on the front of the bag with a dd/mm/yy date). That represents the good through date that is one year out from the manufacturing date.

I'm assuming that all of this is OK with the bag you have. Since oxygen is what can cause freezer burn, be sure to remove as much air from the bag as possible when returning it to the freezer. Then be sure the zipper is sealed all the way. This can help with keeping the product in good condition for a longer period of time in your freezer.

The quality of the product you have will be just fine as long as it's within the date code and hasn't been temperature abused... you'd know this if all the nuggets were frozen together. How long have you been feeding Primal? Is this the first bag that you've experienced this with? Feel free to give us a call at (866) 566-4652 if you have any further questions. We're happy to help!Monday, April 12, 2010
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