date:Apr 09, 2013
To produce the powders, the company uses a BIRS tower spray drier, which allows a slow and cold drying of fruit and vegetable purees at less than 50 degrees Celsius thereby preserving the ingredients original properties. The purees are poured into the top of the 75-metre tall tower and a counter current of cool, dry air dries the droplets as they descend.
Drying puree instead of juice makes the difference in terms of texture and mouthfeel, said Naturex business manager Frdric Randet. For exam