For any procurement manager, sourcing raw materials from another country is often the most difficult part of their job. A single mistake in quality or a misunderstanding in specs can mess up your entire production line. We understand that risk, and we take it seriously.

At Mivana, we’re not just here to sell you products. We’d rather be the partner you can count on — the one who clears up every technical question before you place the order, not after. Below, we’ve covered the most common questions we get about these products.

How Fruit and Vegetable Powder Is Made

Before anything else, you need to understand how the powder is made, because the production method directly affects the flavor, color, texture, and how it behaves in your final product.
There are several methods out there, but we only supply powders that are first dried — either freeze dried or air dried — and then milled into powder.

Freeze Dried Powder

In freeze drying, fruit and vegetable slices are frozen to between -40°C and -50°C. Then the chamber pressure drops to near-vacuum, and about 98% of the moisture turns directly from ice into vapor — a process called sublimation. The result? Powder that keeps the original color, flavor, and nutrients almost intact. It’s the closest thing to fresh, in powder form.

Air Dried (Dehydrated) Powder

In this method, slices go into commercial dryers at around 60°C and stay there until fully dehydrated. Then they’re ground into powder. It’s a simpler process, and the cost reflects that dehydrated fruit powders are significantly cheaper than freeze dried. The tradeoff is some loss in color and nutritional value compared to freeze dried.

So which one do you need? That depends on your product, your market, and your budget. The table below breaks down the key differences to help you decide.

What Are You Actually Buying as Fruit and Vegetable Powder?

The second thing you should know is that the fruit and vegetable powder market, especially for expensive products like berries, is prone to adulteration. Some production methods require a carrier, but freeze drying and air drying don’t. Despite that, some producers still add maltodextrin or corn starch to their powders just to cut costs and they don’t always mention it.
At Mivana, every bulk powder we sell is made of 100% pure dehydrated or bulk freeze dried fruits and vegetables. Nothing added, nothing mixed in. Does that make us more expensive than some competitors? Sometimes, yes. And we’re okay with losing a price-sensitive deal over it. This is one policy we won’t compromise on.

We’re Not Limited to What You See Here

The products listed on this page are our most commonly requested items, but they’re far from everything we can supply. Strawberry powder, beetroot powder, garlic powder, these are just a few examples of what our customers regularly order from us.

If you need something specific that’s not listed here, just tell us what fruit or vegetable powder you need, how much you need, and what you’re planning to use it for. We’ll check it with our team and let you know if we can produce it, at what price, and what the minimum order would be.

Which Drying Method Is Right for Your Product?

The technique we use to dry a specific product depends a lot on how you’re planning to use it. For example, powders like onion, garlic, and bell pepper are usually produced through air drying. It’s cost-effective and works perfectly for most savory applications. But if your product needs brighter color, specific nutritional profile , better solubility, or a cleaner texture, we can produce the same item using freeze drying instead.

It’s not about one method being better than the other, it’s about which one makes more sense for your specific use case. Tell us what you’re making, and we’ll tell you which method fits best.

There Are Some Exceptions

Some fruits don’t play well with air drying, especially high-sugar ones like mango. Don’t get us wrong, bulk dehydrated mango are actually one of our most popular products. But when it comes to powder, that’s a different story. When you air-dry high-sugar fruits, they turn leathery, chewy, and sticky. And when you try to grind that into powder, the sugar makes everything clump together.

That’s why we typically produce mango powder  and similar sugary fruits, using freeze drying. It gives you a free-flowing, fine powder that actually behaves the way you need it to in your production line.

We’re not going to sell you a product that doesn’t work just because it’s cheaper to produce. If freeze drying is what the fruit needs, that’s what we’ll use. We’d rather tell you this upfront than have you deal with a clumpy mess later.

Bulk Orders? Let’s Talk.

Whether you need 100 kilos or 10 tons, we can scale our production to match your order. We work with importers and distributors across different markets, and we’re used to handling large volumes with consistent quality across batches.

If you have a specific volume in mind, just reach out. Tell us what you need, how much, and where it’s going — we’ll give you a straight answer on pricing, production time, and delivery.