End-to-end solutions

We harness all edible portions of the plant, process them, and dry them according to customer needs.

Some customers want whole powder, a less soluble ingredient because the vegetable’s fiber is retained, which is suitable for certain market segments. Some are looking for juice powder, for products where solubility is important.

Based on the attributes our customers identify for their finished product, we match up our vegetable and the right drying technology to meet those requirements.

Drying methods up close

Microscopic image of puree that has been spray dried

Spray drying

Extreme heat (200 - 300º C)
Carriers often used
Color, phytonutrient, micronutrient degradation
Spherical microstructure causes shelf life instability and oxidation

Drum drying

Extreme heat (110 - 160º C)
Color, phytonutrient, micronutrient degradation
Highly irregular / jagged dried microstructure

Microscopic image of puree that has been freeze dried

Freeze drying

Exposure to extreme pressures
Long drying times (32 hours) equals nutrient loss
Pretreatment with chemical inputs is common
Highly porous finished-product

Microscopic image of puree that has been Refractance Window dried

Refractance Window drying

Low temp. drying, no carriers
No extreme pressures or chemicals
Microstructure is uniform and non-porous, which increases shelf life and reduces oxidation and microbial activity