Projects
Vegetables, Fruit, Herbs & Spices
The process of drying and milling these potent nutritional sources enhances the bioavailability and absorption of nutrients, extends shelf life, and mitigates seasonal availability constraints, while also preserving the nutrients. Furthermore, it removes the necessity for preservation chemicals. Typically, the fruits and vegetables can be reconstituted into pastes, purees and liquids. Different formats also lend itself to different uses, for example, crispies can be used as garnishing and still contribute to taste and colour as additions in salads.
The reduced volume contributes to the convenience of having fruits and vegetables readily available in a significantly smaller capacity. For instance, an average beetroot weighing 150g can be transformed into 15g of powder, without any loss of its nutritional value.
Vegetable Powders
Vegetable Crispies
Fruit Powders
Herbs & Spices
All Food can be Micronised
Health markets are increasingly demanding powders that enable wider applications.
Colour Matters
Our advanced milling protocols give clients the flexibility to select from a wide range of particle sizes, while also meeting specific colour requirements.
Waste-to-value
Transforming chilli into a relish, and subsequently into a refined product of 600 microns, generates a valuable waste stream. Once filtered, the residue material that is removed is dried and milled, resulting in a highly potent chilli crunch and powder, carrying a high market value.
