PMG Engineering | Build World-Class Food Factories | Product

Fruit and vegetable powder

Fruit and vegetable powders are made by dehydrating whole fruits and vegetables and then grinding them into a fine powder. These powders can be used as a convenient and nutrient-dense way to incorporate fruits and vegetables into your diet.

Fruit and vegetable powders are often used as an ingredient in smoothies, baked goods, and other recipes to add flavor, color, and nutrition. They can also be added to water or other liquids to make a quick and easy fruit or vegetable juice.

Fruit and vegetable powders are a good source of vitamins, minerals, and antioxidants, which can help support overall health and well-being. However, it's important to note that fruit and vegetable powders should not be considered a substitute for fresh fruits and vegetables in the diet.

The market scope for vegetable powder has been increasing in recent years as more people are looking for convenient and healthy ways to incorporate fruits and vegetables into their diets. Vegetable powder is a versatile ingredient that can be used in a wide variety of food products, including soups, sauces, dips, smoothies, and baked goods. It can also be used as a natural food coloring agent.

The global vegetable powder market is expected to continue to grow in the coming years, with increasing demand for natural and healthy food products. The market is driven by factors such as rising health awareness, busy lifestyles, and the growing popularity of plant-based diets. Additionally, the long shelf life and easy transportation of vegetable powder make it an attractive option for food manufacturers and distributors.

Some of the popular vegetable powders in the market include spinach powder, beetroot powder, kale powder, broccoli powder, carrot powder, and tomato powder. With increasing consumer demand for organic and non-GMO products, the market for organic vegetable powders is also expected to grow. Overall, the market scope for vegetable powder looks promising, and it is likely to continue to expand in the coming years.

There are several major players in the market for vegetable powder, including:

1. Nestle S.A.

2. Archer Daniels Midland Company

3. General Mills Inc.

4. Conagra Brands Inc.

5. Olam International Limited

6. Dohler GmbH

7. Kerry Group plc

8. Sensient Technologies Corporation

9. DMH Ingredients Inc.

10. FutureCeuticals Inc.

These companies produce a wide range of vegetable powders, including spinach, kale, broccoli, carrot, beetroot, and tomato powders, among others. They also offer customized vegetable powder blends to meet the specific needs of their customers. Additionally, many of these companies invest heavily in research and development to create new and innovative vegetable powder products that meet the changing demands of consumers.

The commercial production of vegetable powder typically involves several steps:

1. Harvesting: Fresh vegetables are harvested at their peak ripeness and transported to the processing facility.

2. Washing and sorting: The vegetables are thoroughly washed to remove any dirt or debris, and then sorted to remove any damaged or diseased parts.

3. Blanching: The vegetables are briefly blanched in hot water to stop enzyme activity and preserve their color and flavor.

4. Dehydration: The blanched vegetables are then dehydrated using a variety of methods, such as air-drying, freeze-drying, or spray- drying. This removes all the moisture from the vegetables and leaves them in a dry, powdered form.

5. Grinding: The dehydrated vegetables are then ground into a fine powder using a grinder or a mill.

6. Sieving and packaging: The vegetable powder is then sifted through a fine mesh to remove any lumps or impurities, and then packaged into airtight containers.

Commercial production of vegetable powder requires specialized equipment and facilities, as well as skilled workers who are knowledgeable about food safety and quality control. The process must be carefully controlled to ensure that the vegetables are processed at the right temperature and humidity levels, and that the finished product meets all regulatory requirements for food safety and quality.