Processing Powder

Improvement in technology, ease of use, ease of storage and availability of powdered products in different budget friendly sachets has increased the demand for powdered food over time. Milk, infant food, spices, fish and various ingredients can all be found in powdered form in different stores across the country. But why avail the products in powdered form and what does the powder processing journey entail?


Benefits of powdered food

The water content in food is eliminated when it is processed into powder form. This increases the shelf life of the food by preventing the usual fast natural degradation that is common when food is left in its natural form. The presence of water enhances the formation of microorganisms that can accelerate the degradation process of foods. The buyers and sellers need not worry about the expiration of products before sale or use given the longer shelf life. Powdered food is packed in convenient packages and therefore the buyers can choose what is within their budget unlike food in its natural state that is only available in a certain size and shape.


Powdered products make it easier for those who do not have direct access to the ingredients, mostly because they are not grown locally, to enjoy the products. For example, products grown in remote areas in the United Kingdom can be exported to various countries in their powdered form. This value addition also increases the gains to farmers and economic progress.


Powder processing process

The processing usually starts with the identification of constituent ingredients of the product. This is followed by drying which can be done through the use of equipment in large scale production or sun drying in the case of small firms. The ingredients are then ground in the specified formulae, packaged and branded for sale. The length of the process varies from one product to the other and is also dependent on the nature of equipment used.

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The greatest headache in powder processing is stabilising the ingredients and ensuring that the powdered products retain the functionality, quality and characteristics of its natural constituents. For example, powdered milk must taste and function the same way as milk in its natural form as well as retain its nutritional value. Processers must therefore invest highly in research and development at every stage of the process to ensure the stability of the products is not altered.


The whole process must be carried out hygienically to prevent contamination. Therefore, all employees must be duly qualified, regularly checked and certified fit to handle the food. The machines must be cleaned properly and the environment maintained well. Contamination can lead to revocation of operation licenses which may result in financial losses to the owner. Proper line to line management is essential in maintaining health standards and success of the firm.


Powdered products have greatly increased the shelf life of products and increased access to products grown in different areas all over the world. While clients continue to enjoy the benefits, it is up to processing plants to meet their needs in a hygienic and affordable manner.