Scientifically derived from Fragaria ananassa, commercial strawberry powder is a key functional ingredient in global food, beverage, and nutraceutical manufacturing. The final product is highly concentrated, ultra-fine, and easily soluble. Its color typically ranges from light pink to vibrant crimson, depending on the raw puree quality and drying technique used, such as freeze-drying or spray-drying. During processing, much of the natural fructose, citric acid, malic acid, and aromatic esters are retained, resulting in a balanced sweet, tangy, and aromatic flavor profile. In markets across North America, the EU, and the Asia-Pacific, strawberry powder is widely adopted as a standard natural red fruit flavoring for dairy products, confectionery, and instant beverage formulations.
Strawberry Powder: A Guide to Varieties, Grades, and Global Trade
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