Food or vegetable dehydration, or drying, is a process that is used to eliminate moisture from food products and vegetables as it helps in preservation for long periods of time. Food dehydration is widely adopted as an ideal process to preserve seasonal fruits and vegetables. With easy storage, high nutritional value, and cost effectiveness, dehydrated vegetables have been witnessing significant adoption across the globe.
Dehydrated vegetable manufacturers are increasingly striving to offer nutrition-rich dehydrated vegetable offerings and are focusing on improving consumers’ understanding of dehydrated vegetables to appeal to a wider consumer base.
They are also aiming for effective communication and marketing strategies to drive home the advantages of consuming dehydrated vegetables. Amid the rigorous competition in the dehydrated vegetables market, leading players are increasingly considering novel product launches, mergers and acquisitions, and diversification to consolidate their position.
Why are dehydrated vegetables in huge demand Dehydration in food processing is the preservation of many types of food for indefinite periods by extracting the moisture, thereby inhibiting the growth of microorganisms. Dehydration is one of the ancient methods of food preservation and was used by prehistoric peoples for sun-drying seeds.
The benefits of dehydrating food for preservation are twofold: by removing all of the food’s moisture, you inhibit the growth of bacteria, so the food stays preserved and safe much longer, and you shrink the size of the food, making storage a snap.
Dehydrated foods are ready-to-consume food products with a longer shelf life. Hence, dehydrated vegetables are fast emerging as favourite snack options. This increase in demand is fuelling growth in sales of the international market and it is catering to rising consumer needs. Companies are leveraging technology to produce dehydrated vegetables that can be consumed for a longer period of time.
“Dehydrated foods are ready-to-consume food products with a longer shelf life.”
In today’s lifestyle, when both members of the family work and do not find time to shop for fresh vegetables, clean them, sort them, and size them before cooking, dehydrated vegetables are convenient. As dehydrated vegetables are obtained from sun-dried and powdered versions of fresh vegetables, these products are mainly used as condiments in different dishes. Pure content, hygienic processing method, long shelf life, distinctive taste and smell, high nutritional value, cost-effectiveness, and moisture-free content are the main aspects of these dehydrated vegetable-based seasonings.
Convenience and packaged food products fuel demandDehydrated vegetables are registering predominant consumption globally as consumer perception about convenience/packaged food products has evolved significantly.The dehydrated vegetables market’s growth is also likely to be fuelled by growing adoption in fast food chains and a growing convenience food market.
Brands are continuously striving to broaden their portfolio of nutrition-rich dried products in their ready-to-cook and on-the-go offerings, including snacks and meals. Furthermore, burgeoning demand to preserve food products for longer durations for use as a raw ingredient in their end products is also creating sustained opportunities in the dehydrated vegetables market. The dehydrated vegetables market’s growth is also likely to be fuelled by growing adoption in fast food chains and a growing convenience food market.
Awareness about the Extended Shelf Life of Dehydrated VegetablesGrowing consumer awareness about the extended shelf life of dehydrated vegetables has opened up new avenues of growth for stakeholders. In urban centers, where hectic work schedules leave consumers with little time, consumer preference for food products with a longer shelf life has witnessed an increase. These transformations are also creating sustained opportunities for companies in the dehydrated vegetable market.
Driven by Demand-Supply Uncertainties Regarding seasonal vegetables, the increasing volatility in availability, production, and pricing of raw materials due to seasonal variations is a primary factor influencing consumers to adopt dehydrated vegetables. Furthermore, the proliferating yearlong demand for products with seasonal ingredients is reinforcing growth in the dehydrated vegetables market.
Advancing Food Technology Air and vacuum drying techniques are increasingly gaining traction in the dehydrated vegetable market as they enhance the shelf life while retaining their texture, nutrition, and taste. Dehydrated vegetable manufacturers are increasingly relying on technology to enhance product quality, which is likely to create potential growth prospects for the dehydrated vegetable market. Furthermore, the advent of powdered dehydrated fruits and vegetables with similar nutritional values as fresh ones is expected to be a key trend in the worldwide dehydrated vegetables market. Several organic vegetable manufacturers are opting for powdered.
Innovation in the dehydrated vegetables market enables growthA growing global demand for processed and convenience foods is pushing food producers to innovate in terms of their product offerings. This means that manufacturers can supply healthy, ready-to-consume food products with a longer shelf life.
In this context, dehydrated vegetables are fast emerging as a favourite snack option. This increase in demand is fuelling growth in sales, and to cater to the rising consumer need, companies are leveraging technology to produce dehydrated vegetables that can be consumed for a longer period of time.
“Dehydrated vegetables are fast emerging as favourite snack options”The study predicts a 4.8% growth rate for the global market for dehydrated vegetables over the coming decade. From an estimated value of more than US$56 billion in 2018, revenue from the sales of dehydrated vegetables is projected to cross US$90 billion by 2028. Some of the common technologies used to dehydrate food include infra-red drying, air drying, vacuum drying, drum drying, freeze drying, and spray drying.One of the producers of organic fruits and vegetables operating in the global market has recently launched their line of dehydrated vegetables and fruits in powder form. According to the company, their powdered dehydrated vegetables and fruits have the same nutrient content as fresh vegetables and fruits.
The raw material used includes organic vegetables and fruits sourced directly from farms, which are then freeze dried to retain essential natural ingredients such as vitamins, minerals, and proteins, and are further heated to remove the water content and convert the produce into a powder form for easy consumption. The company further asserts that this powdered form of the dehydrated vegetables and fruits contains no additives such as sugar and can last for a period of about six months.
Globally, dehydrated vegetables have a robust supply chain with excellent transportation infrastructure and sustainable packaging formats. Sustainability and innovation continue to drive the production and marketing efforts of key players in the market, in keeping with rising consumer awareness of environmentally friendly production and packaging.Furthermore, e-commerce has a big role to play in the distribution of dehydrated vegetables, making it convenient for consumers to compare and verify product quality, pricing, origin, and producer/supplier details before making a purchase.
The online channel also offers a larger variety of products for consumers to choose from, with detailed product specifications and offers. This, coupled with factors such as easy payment options, free home delivery, and an easy return/exchange policy, has brought in increasing transparency and product availability for consumers.
InsightOf the total fruits and vegetables produced in India, approximately 35-40 per cent are wasted due to the water or moisture content in them. This wastage can be dramatically reduced by adopting dehydration technology, which helps in increasing the shelf-life as well as retaining the nutrient value of the products.
The demand for dehydrated vegetables and fruits within India is limited to only the processed food industry, as consumers mostly prefer fresh produce all year round. Indians prefer fresh produce over dehydrated products and are not particularly particular about the non-availability of some of the products after the season. The requirements of the processed food industry for dehydrated products are limited at present but are slowly and steadily growing.Because the water or moisture content in fresh produce is the basic cause of spoilage, dehydration technology is considered one of the best options for preserving vegetables and fruit. In fact, various methods have been developed for this purpose, and those commonly used are hot air drying, vacuum drying, etc., thus making the dehydration process the best viable solution for preserving.
Vegetables are now preserved using modern techniques, unlike the conventional method of drying in the sun. For example, some vegetables are frozen, while others are freeze-dried, or dried and stored (using the latest dehumidification techniques) at a temperature. These techniques preserve the taste, colour, and aroma of the vegetables.
Dehydration is an intermediate step in converting raw agricultural produce into retail products. Dehydration makes the availability of conventional food possible. As large food processing companies either have their own drying facilities or (more likely) hire firms specialising in dehydration technology, there is little opportunity to market bulk dehydrated farm products (except for grains) through conventional channels.
Dehydration is carried out in a closed chamber by mechanical procedures under controlled temperature and humidity conditions so that the product continues to remain attractive in appearance, nutritious in flavour, and conforms to sanitary requirements. Dehydrated F & V are further processed and filled into tin canes, which are seamed and sterilised for the purpose of long-term preservation. This technology has been deployed for the dehydration of various fruits such as mango, banana, amla, chikkoo, figs, and vegetables such as tomatoes, spinach, cauliflower, and carrots.
Also, dehydrated flakes or slices are made or converted into powders. This is done at a low temperature so as to preserve the nutritional values of both the fruits and vegetables. The use of vacuum dryers preserves the good aroma, and this process needs no base material, so the powders obtained are pure.
Further osmo-dehydration is an added advantage for drying fruits such as mango, papaya, and pineapple, wherein the sliced fruit is subjected to osmosis in sugar solutions, followed by hot air drying, and the finished product retains good native colour, texture, and flavour.
Various hot air systems have been developed by using electricity, liquefied petroleum gas, wood-fire boilers, etc. In some cases, e.g. green leafy vegetables, blanching is done to maintain colour after dehydration. In fruits, osmosis is done before dehydration. The technology allows for a process that adds good nutritional values while also preserving the taste and colour of the fresh ones.
“Farmers too are slowly becoming allied to the requirements of the industry, followed by changing food habits that are resulting in the growth of local markets”With increasing urbanization, continuous efforts are made to provide a regular supply of acceptable and desirable food products. Furthermore, the future demand for dehydrated fruits is thus contingent upon income, price, and change in the consumption habits of the population, particularly the urban population. Dehydrated vegetables are used as processed raw materials in a wide range of food processing industries.
There is immense scope for developing this industry by integrating production with marketing and processing. Also, the demand for dehydrated F & V is increasing in the overseas market.
Freeze-dried foods are more nutritious than their canned counterparts, as they retain more vitamins and nutritional content. They are good for everyday cooking and long-term food storage. These foods have had 98 percent of their moisture removed while retaining nearly all of their flavour and nutritional content.
Fruit slices and vegetable powders have a huge export market.
Onion and garlic markets for export are already established.
Dehydration has a high potential for international trade due to the reduction in mass and volume, which reduces freight changes and, more importantly, increases storage life, making the fruit and/or vegetable available in off seasons.
Parts of Europe, the US, and Gulf countries are the major importers. The bulk of the mushroom export trade is in the dehydrated form.
Trends and studies on specific methods of drying for different commodities would clearly boost the market for the products not only in the current year but in the coming several years. These will support the additional merit of India, which is one of the leading producers of fruits and vegetables in the world.
“Dehydrated vegetable manufacturers are offering nutrition-rich dehydrated vegetables and are focusing on improving consumers’ understanding so as to appeal to a wider consumer base.”
“By helping preserve the food under certain specific conditions, these technologies help retain the taste, texture, and nutrition, which enhances the quality of the product”
“The demand for dehydrated vegetables and fruits within India is limited to only the processed food industry, as consumers mostly prefer fresh produce all year round”