Product Spotlight: Fruit powders from Kanegrade

Kanegrade showcases its range of fruit powders which can be used in a range of food applications, offering manufacturers the opportunity to create products with a long shelf life 

Kanegrade is proud to produce a wide range of fruit powders. They are used in hundreds of applications including plant based foods, confectionery, sauces, protein mixes, fillings and many more. These are fine, normally highly soluble powders with long shelf life, making them ideal for use in food manufacturing. 

Depending on the process suited to the fruit these powders may be either:

  • Belt/roller/drum-dried (fruits are heated then milled)
  • Spray-dried (juice is sprayed through a nozzle at high temperature to result in powder)
  • Vacuum-dried (heated in vacuum, meaning lower temperature required for water evaporation)
  • Freeze-dried (frozen in a vacuum chamber meaning water sublimates out)

How to choose?

Each fruit has a particular process from each of the above which suits it the most and is most commonly used. This decision is based on a blend of reasons including: feasibility of manufacture, cost, quality of final product required. To find out which process from above is used for the fruit powder you need, then please enquire.

Note: not all fruit powders are pure fruit solids, many have carriers so consist of a proportion of fruit solids along with a proportion of carrier. The carrier can have multiple roles including: maintaining shelf life, facilitating use in application, anti-caking. Carriers are processing aids and therefore do not have to be declared on labels (EU Law).

Our range contains over 30 fruits with our most popular being the following:

 

Apple Powder

Banana Powder

Cherry Powder

Cranberry Powder

Lemon Powder

Lime Powder

Orange Powder

Peach Powder

Pineapple Powder

Raspberry Powder

 

Kanegrade supplies high quality natural ingredients at competitive prices and delivers them to your manufacturing facility on time, every time. At Kanegrade we’re proud to have done exactly that since 1980, ensuring our customers have smooth production runs and category leading finished products.

Today Kanegrade encompasses facilities in several countries and with over 60 members of staff across production contracting, sourcing, QA, NPD and logistics. We’ve built strong partnerships with growers and primary processors around the world, giving you access to ingredients from every corner of the globe.

We can recommend ingredients to match your enquiry and we also create bespoke ingredients to meet project aims such as adapting mouthfeel, optimising cost or enhancing nutrition. Our diverse ingredients catalogue spans many parts of your bill of materials, meaning you can choose Kanegrade to reduce your number of suppliers.

Our team of food scientists are on hand to answer questions about shelf life, stability, particle size, organic status, acidity level, extraction process, dietary consideration or any one of hundreds of criteria which are relevant to our ingredients and your finished product.

 

 

 

Image credit: Kanegrade
To stay up to date on the latest, trends, innovations, people news and company updates within the global confectionery market please register to receive our newsletter here


Media contact

Kiran Grewal
Editor, International Confectionery

Tel: +44 (0) 1622 823 922
Email: editor@in-confectionery.com

Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print

MORE EXCLUSIVES

colour
Exclusives

Ask the expert: a pop of colour

International Confectionery’s Editor, Kiran Grewal, speaks with Plamen Nikolov, Director of Research & Innovation and Alberto Sarti, Sales Manager for VIVAPIGMENTS at Capol who give

CEPI
Exclusives

CEPI and its exciting expansion

International Confectionery’s Editor, Kiran Grewal, sits down with Ignor Riccardi, Sales Director at CEPI spa, to discuss the company’s development and exciting new sustainable expansion

Communicating sustainability in confectionery
Exclusives

Communicating sustainability in confectionery

International Confectionery’s Technical Editor, Clay Gordon, compares the varying definitions of what it means to be ‘sustainable’ and what this means for confectionery manufacturers today.