NutraDry has developed a unique drying technology in response to demand from food manufacturers that want to increase their products’ nutritional content and satisfy consumers’ and retailers’ desire for clean labelling.
The company’s innovative low-temperature drying process allows for the efficient removal of water from raw produce, minimises the loss of volatile flavour compounds, and prevents oxidation and maillard reactions.
According to NutraDry, these reactions are present in other drying processes, and can result in some dry ingredients on the market tasting bland and offering little nutritional value.
“Whereas a lot of companies have to add artificial flavours to their formulations because their ingredients have lost their natural qualities, our technology allows us to produce powders that retain the colour, flavour and nutrient content of the original raw produce,” NutraDry chief executive officer Mike Bridges said.
No additives
NutraDry produces powders that can be used as ingredients in dry food blends, appealing to an increasing number of companies producing functional foods.
“We make a carrot powder which has very high levels of beta carotene, a key nutrient in carrot, and the powder only contains carrot; it has no carriers,” Bridges said.
“In comparison, carrot powders produced by other drying processes will tend to have low levels of beta-carotene.
“Because they do not contain carriers, our dried fresh ingredients are addressing a consumer demand for clean labelling.”
Besides nutritional value, NutraDry’s powders retain the colour and taste of the raw produce when applied to a variety of products.
“Our beef stock powder could be used as an ingredient in a ‘dry beef and red wine sauce mix’ and will taste like real beef,” Bridges said.
“Our research shows that consumers are looking for beef stocks, for instance, that contain real beef rather than vegetable and yeast proteins, which will only give a beefy flavour.”
Production and supply
NutraDry currently produces about 50 powders, sourcing raw produce from around Australia and supplying to food and beverage, nutraceutical and pharmaceutical companies within Australia, as well as overseas.
Some of the products, like ginger powder, are made from fresh, raw produce that is entirely processed on site.
“We can go from fresh ginger to a ginger powder in a matter of minutes, creating a high-quality ginger powder, which is ideal for the Japanese market,” Bridges said.
Other products, for example cranberry powder, are processed from a frozen concentrate, such as cranberry juice.
Located in Brisbane, NutraDry says the Queensland market, dominated by small, innovative businesses, is particularly suited to the ingredients they produce.
Despite the added expense for manufacturers and consumers that results from using higher quality raw materials, Bridges believes the success of NutraDry’s powders reflects consumers’ willingness to pay for naturally healthy food.
“Whereas the food industry has been very good at offering cheaper and cheaper solutions, there is a consumer trend away from that now,” Bridges said.
“There are other companies globally that aim to produce similar ingredients, though I think our technology is giving us an advantage and we’re seeing that through our export success.”
Contract drying is managed directly by NutraDry and ingredients sales in Australia by their agent, specialty ingredients supplier BJ Harris Trading.
www.nutradry.com.au