Fruit and vegetable powders are made by removing water from fresh produce. The drying method decides how much of the original colour, aroma and nutrition survives, and how the powder behaves in your process.
Freeze-drying removes water by sublimation at low temperature. It keeps colour and flavour closest to the fresh product and is often chosen for premium beverages, smoothies and nutrition products.
Spray-drying atomises a liquid concentrate into hot air. It produces fine, free-flowing, highly soluble powders that suit drink mixes, soups, sauces and flavoured products.
Tray-drying uses warm air over the product on trays. It is a cost-effective route for many vegetables and herbs where a robust powder is needed.
When you send an enquiry, share your application, target particle size and any carrier restrictions so we can recommend the right format.
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