Food manufacturers discover flavor, color, texture and nutrient assets of food and fruit powder

July 3, 2018
Today consumers try to eat healthier and more natural products, vitamins and minerals in fruit and vegetable powders, along with protein and fiber, depending on the source.
The trend fits with others in today’s food industry. Manufacturers can help limit waste by using powders made from produce that might otherwise be tossed. The use of natural products means cleaner labels. Color and flavor enhancements allow consumers to enjoy healthier foods and beverages without sacrificing taste. These better-for-you qualities can be advertised on labels to maximize impact and might give food makers using them a competitive advantage.
As a result the demand for fruit and vegetable powders is rising as manufacturers discover their flavor, color, texture and nutrient assets, and consumers look to increase produce consumption.  These powders are showing up in beverages, confectionery, ready-to-eat products, and bakery and dairy.
According to MarketsandMarkets data cited Ingredients Network, the demand is particularly strong in Europe, but the publication predicts it will soon be followed by the Asia Pacific region as food processing technology and disposable incomes advance. Hence value of fruit and vegetable ingredients could hit $216 billion by 2022, for a compound annual growth rate of 5.8%
Big food companies are adding fruit and vegetable powders to products, including protein drinks, nutrition bars and pasta. Like, General Mills recently invested $3 million in Purely Elizabeth, which uses functional mushroom powder in its wellness bars to increase energy, vitality and immunity. Besides better maintaining nutrient content than fresh produce, the powders are also easier for companies to transport.
Some of the most common powdered ingredients are made from green vegetables, such as alfalfa, spinach and kale, which pack a nutritional punch. Fruit powders are also available, including those made from strawberry, blueberry, açai, goji berry and pomegranate. These products are adaptable to a number of different foods — yogurt, beverages and baked goods among them.

Leave a Reply

Your email address will not be published. Required fields are marked *