As consumers increasingly seek healthier and more natural options, the inclusion of vitamins and minerals in fruit and vegetable powders—alongside protein and fiber, depending on the source—offers an attractive added value. This trend aligns with several others in the modern food industry. Manufacturers can mitigate waste by utilizing powders derived from produce that would otherwise be discarded. The incorporation of natural ingredients leads to cleaner labels, while color and flavor enhancements enable consumers to enjoy nutritious foods and beverages without compromising taste. These health-conscious attributes can be prominently featured on packaging to maximize marketing impact and potentially provide food manufacturers with a competitive edge.
Major food companies are incorporating fruit and vegetable powders into a variety of products, including protein drinks, nutrition bars, and pasta. For instance, General Mills recently invested $3 million in Purely Elizabeth, which incorporates functional mushroom powder in its wellness bars to boost energy, vitality, and immunity. According to Ingredients Network, these powders not only preserve nutrient content more effectively than fresh produce but are also easier for companies to transport.
Among the most popular powdered ingredients are those derived from green vegetables such as alfalfa, spinach, and kale, which offer substantial nutritional benefits. Additionally, fruit powders made from strawberries, blueberries, açai, goji berries, and pomegranates are available. These versatile powders can be integrated into a wide range of foods, including yogurt, beverages, and baked goods. Brands producing their own powders include Welch’s Concord Fruit Powder, rich in polyphenols—a natural antioxidant from grapes known to enhance heart health and possibly improve cognitive function—along with Sunsweet Ingredients’ Dried Plum Powder, which contains antioxidants that boost fiber content and is utilized in healthy bars, cookies, muffins, and scones.
Moreover, the inclusion of calcium citrate in water can further enrich these powdered products, adding another layer of nutritional value. Fruit and vegetable powders appear to be providing significant benefits to both the industry and consumers, and they are likely to remain a staple for the foreseeable future. Additionally, these powders can extend product shelf life. A group of Swedish graduate students experimenting with spray-dried fruit powders for use in the aftermath of natural disasters or in areas lacking fresh food found that these powders remained usable for up to two years.