Ingredient processors use a variety of methods to preserve the nutritional benefits of powdered produce and create powders that can be stored at ambient temperatures. In-house freeze-drying processes help preserve the fresh flavor and wellness benefits of fruits and vegetables while drum drying may be used for economical and low-micro fruits, vegetables and blends. Kerry’s fruit and vegetable powders, labeled as Crystals, are developed using a proprietary, low-heat, continuous drying process that retains the authenticity of taste, color and nutrition.
Milne MicroDried also uses a unique method to produce its powders. Through a radiant energy vacuum, drying technology applies microwave energy to bulk-solid foods inside a vacuum allowing the whole fruit or vegetable to be used.
These ingredients may be incorporated into traditional items such as cookies, cakes, bars and pastries. Due to the demand for healthier products, they are also finding their way into macaroons, chips, popcorn and popped rice snacks, said Heidi Farkas, national sales and marketing manager, Milne MicroDried.
Wayne Lutomski, vice-president of international and global ingredients at Welch’s, pointed out the added benefits of powders over their whole-form counterparts, noting how they allow for a more even incorporation of flavor and color, making production times more efficient and less costly. Their two-year shelf life also helps manufacturers overcome many of the problems traditionally faced when adding produce to baked foods and snacks.
However, before adding a fruit or vegetable powder to a new item, formulators must consider the conditions in which it will be processed. For example, some powders may have a higher hygroscopicity than others, so those should not be used in products that need to maintain a crisp texture. Furthermore, powders can absorb moisture if not stored properly.
Baking methods also may play a factor. When using a powder high in antioxidants, ingredient handlers should minimize any interaction with heat sources or risk losing nutritional benefits. Maintaining the original substance will allow formulators to retain a stronger antioxidant content.
