The many uses of fruit and vegetable powders

by Anna Wiber
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Produce powders can be used as replacements for artificial flavors and colors.
 

As more shoppers gravitate toward fresh foods in lieu of processed items, bakers must examine how their products align with this changing attitude. According to the U.S. Department of Agriculture, Americans are consuming more produce than ever, but the average U.S. diet still falls short of the recommendations listed in the 2015-2020 Dietary Guidelines for Americans due to lack of access, busy schedules, poor eating habits and more.

While nothing may ever completely replace the feeling of biting into a crisp apple or the smug satisfaction of finishing a salad, fruit and vegetable powders give snack producers an opportunity to provide consumers with nutrient-dense products that can be conveniently enjoyed without the intense prep work other fresh items require.

By using powdered produce as just a small portion of the total formulation, bakers can elevate a product’s nutritional value in an instant. These concentrated powders contain 100% fruits and vegetables and retain essential vitamins and minerals, with or without adding flavor or color, depending on the ingredient and the supplier. This flexibility comes in handy when bakers are developing a new product or searching for a way to remove artificial ingredients people may distrust.

“The ability for formulators to make a serving of fruit or vegetable label claim is one of the greatest benefits that affect consumers,” said Otis Curtis, technical business development director, Crystals, Kerry. “Additionally, powders provide the authentic taste of real fruits and vegetables and can be labeled as simply the source fruit on the ingredient declaration. This is attractive to today’s consumer who is looking for products made from recognizable ingredients.”

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