“Increasing Integration of Advanced Processing Technologies and Automation”
- The global dehydrated onion market is experiencing a notable trend toward the adoption of advanced processing technologies, such as spray drying, freeze drying, and microwave drying, to enhance product quality and efficiency
- These technologies enable faster dehydration, better retention of flavor, color, and nutritional value, and improved consistency in forms such as powder, granules, and flakes
- Automation in dehydration processes is improving scalability and reducing labor costs, making it easier for manufacturers to meet growing demand for various forms, including whole, slices, kibbled, and paste
- For instance, companies are leveraging spray drying to produce fine onion powder for use in snacks, sauces, and seasonings, while freeze drying is used for premium applications such as dietary supplements and cosmetics, preserving the onion’s natural properties
- This trend enhances the appeal of dehydrated onions across diverse applications, including culinary, soups, sauces, and bakery products, attracting both food processors and food service providers
- Advanced technologies also allow for precise control over particle size and texture, catering to specific end-user needs, such as uniform granules for industrial applications or coarse chunks for household use
