Onion Powder
Savoury depth for seasonings, soups and snack coatings
Learn more →Product Range
Dehydrated vegetable powders for the food industry
Every line below is produced from selected raw material, dried under controlled conditions and milled to an agreed particle band. Select a product for specifications, applications, packaging and shelf life.
Our Range
Six powders, each with a different job to do
Some are bought for flavour, some for colour, one almost entirely for what it does to texture.
Choosing a Product
What usually decides the shortlist
Formulators rarely arrive wanting “a vegetable powder”. They arrive with a problem — a flavour gap, a colour they need without a synthetic declaration, a texture that will not hold. The range divides fairly cleanly along those lines.
Savoury depth and aroma
Onion powder and garlic powder are the backbone of nearly every savoury blend in the world. Onion brings rounded, sulphurous depth; garlic brings sharper aromatic pungency. Most seasoning houses buy both, and most buy them in larger volumes than everything else combined.
Colour with a clean label
Tomato powder and beetroot powder earn their place visually. Tomato gives warm brick-red plus genuine tang; beetroot gives an intense pink-to-crimson that has become a standard answer to replacing synthetic reds. Both declare as a vegetable rather than an E number.
Acidity
Lemon powder delivers sourness with real citrus aroma attached — something pure citric acid cannot do. It is the usual choice where the label matters as much as the pH.
Function rather than flavour
Potato powder is the outlier. It is bought for pre-gelatinised starch that binds, thickens and softens crumb. If your problem is structure rather than taste, this is the line to look at.
Getting The Specification Right
What to tell us when you enquire
Powder quotations depend on more variables than the product name, and five pieces of information turn a vague enquiry into a workable one.
Mesh size
The single most consequential number. Fine powders disperse fastest in wet systems; coarser grinds give visible speckle in rubs and better flow in dry blends. Milling is done once, so the target band should be settled before production.
Moisture
Drives shelf life, caking behaviour and how the powder survives a humid destination. If you have a maximum in your own specification, state it — it affects both drying and packing.
Application
Telling us what the powder goes into is more useful than any parameter list. A snack seasoning slurry, an instant soup and a sausage blend each want something different from the same nominal product.
Volume and packing
Bulk 25 kg sacks, lined cartons, or retail jars under your own brand? Private label packing has to be planned earlier than bulk, because printed materials are ordered in runs. See private label.
Destination
Your port sets documentation and transit, and destination humidity genuinely affects which packing we recommend. Our export page covers this in more detail.
Grades & Formats
How these products are actually supplied
Every line in the range is available across the same commercial formats, so a buyer taking three products does not have to manage three different supply arrangements.
Bulk industrial
The default for manufacturers: multi-wall paper bags or laminated woven sacks with a food-grade liner, typically 20–25 kg. The liner does the moisture work and the outer takes the handling. This is how the majority of our volume ships, and it is the cheapest format per kilogram delivered.
Trial and evaluation quantities
Smaller lined cartons for buyers running plant trials before committing to a container. We would rather send a trial that behaves exactly like production than win an order on a sample that was hand-prepared to flatter.
Retail and private label
Jars, pouches, sachets and shakers filled under your own brand and cartoned for export. Because printed packaging is ordered in runs, this needs planning further ahead than bulk — see private label for lead times and minimums.
Custom grades
Mesh and moisture are milled and dried to your figures rather than picked from a fixed list. Where a product also exists in coarser cuts — granulated or kibbled onion and garlic, for instance — we can quote those alongside the powder if visible texture suits your application better.