- In January 2024, S4S Technologies, a decentralized agri-processing startup based in India, continued its mission to reduce farm-level food wastage by deploying solar conduction dryers to smallholder farmers. These dryers extend the shelf life of produce—such as onions—without using chemicals or preservatives, enabling year-round storage and processing. S4S also purchases the dehydrated output from farmers and supplies it to food processing companies, creating a circular supply chain that boosts farmer income and reduces post-harvest losses. This collaborative model supports sustainable agriculture and empowers women-led micro-entrepreneurs across rural India
- In March 2023, the Government of India announced plans to irradiate onions post-harvest using gamma radiation to reduce spoilage and extend shelf life. The initiative, led by the Bhabha Atomic Research Centre (BARC), targets rabi-season onions, which are more suitable for long-term storage. By treating onions with ionizing radiation before placing them in cold storage, the government aims to cut post-harvest losses from 25% to around 10–12%. This move not only stabilizes onion supply and prices but also indirectly supports the dehydrated onion market by ensuring a more consistent raw material base
- In March 2023, the Pangasinan State University (PSU) and the Department of Science and Technology Food Innovation Center (DOST-FIC) in the Philippines launched innovative manufacturing technologies for onion powder and shrimp paste (“bagoong”) using spray-drying techniques. These solutions aim to improve shelf life, reduce sodium content, and enhance portability—addressing common challenges in traditional packaging and storage. The onion powder, derived from shallots and red onion varieties, offers a cost-effective alternative during peak harvest seasons. This initiative reflects the region’s commitment to food innovation and supports the growing market for dehydrated condiments
- In October 2021, Olam Food Ingredients (OFI) partnered with food safety innovator Agri-Neo to launch the industry’s first organically pasteurized dried onions. The collaboration combines OFI’s global leadership in dried onion production with Agri-Neo’s Neo-Pure™ technology—a certified-organic, non-thermal pasteurization system that eliminates pathogens such as Salmonella and E. coli without using radiation. This breakthrough enhances food safety for both conventional and organic ingredients while preserving taste, color, and aroma. The partnership reflects OFI’s commitment to delivering high-quality, traceable ingredients and marks a milestone in organic food processing innovation
- In January 2021, Anuha Food Products Pvt. Ltd., an Indian startup, launched a range of ready-to-cook products under its gluten-free brand Zilli’s. The lineup includes dehydrated onion flakes, garlic cloves, ginger, tamarind, red onion powder, and fruit rolls—designed to simplify cooking while preserving nutritional value. With a shelf life of 12 to 18 months, these products cater to health-conscious consumers seeking convenience and long-term storage. Supported by Atal Innovation Mission and Startup India, Zilli’s reflects a growing trend in India’s food
