Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and dietary fiber that people need in their daily lives. However, due to their strong regional and seasonal characteristics, their loss rate after growth and maturity is relatively high. The processing of fruits and vegetables into vegetable powder has advantages such as good storage stability and low transportation costs. In addition, fruit and vegetable powder can be applied to almost all fields of food processing, thus achieving efficient utilization of resources.

Application areas of fruit and vegetable powder:
      Food: Fruit and vegetable powder can be used as flavor enhancer and nutrition enhancer in the field of convenient food, and can also be used as natural pigment and natural essence to replace various chemically synthesized pigments and essence.
      Beverages: Making solid beverages is the most common way to use fruit and vegetable powder. Beverages made from fruit and vegetable powder can maintain the flavor of fresh fruits and vegetables. Common fruit powder ingredients used to make beverages include citrus fruits, strawberries, peaches, grapes, guava, etc. Common vegetable ingredients include tomatoes, spinach, carrots, etc.

Product features:
      Natural flavor, powdery, good fluidity, good taste, easy to dissolve, and easy to store

About Us
      Naturalin have rich experience in the production and development and sales of fruit and vegetable powder. We are about to participate in the VitaFoods exhibition (booth number: H261) held in Switzerland from May 14th to 16th. At that time, we will exhibit "Organic Strawberry Powder", "Organic Blueberry Powder", "Organic Cranberry Powder", "Organic Pomegranate Powder", "Organic Seabuckthorn Powder", "Organic Elderberry Powder" and frozen -dried fruit powder and other star products, welcome all new and old customers to come to watch the exhibition!

References：

[1] 毕金峰,陈芹芹,刘璇,等.国内外果蔬粉加工技术与产业现状及展望[J].中国食品学报,2013,13(3):8-14.

[2] 王春燕,赵长盛,袁惠.果蔬粉应用现状及存在问题研究[J].中国果菜,2014,34(6):37-40.