The Rise of Mainland China’s Fruit and Vegetable Powder Enterprises: Establishing a Distinctive Competitive Position in the Industry
2021-11-12
We develop exclusive fruit and vegetable powder formulations tailored to user needs, catering to the R&D requirements of functional foods and meal-replacement brands. At the same time, the company has deeply cultivated the fruit and vegetable raw material resources in Northwest China, enabling advanced processing of local fruits and vegetables. This approach offers advantages in terms of raw material freshness and supply-chain costs, and we specialize in providing an integrated service that combines “precise testing + customized R&D + localized raw materials.”
It is reported that the company was founded in 2017 and boasts an R&D team of 15 members, among whom 35% hold doctoral degrees. The company specializes in bio-component analysis and food formulation development, holding 12 invention patents related to advanced food processing. It has also participated in drafting three industry standards for ingredient testing in fruit and vegetable powder sectors. Its production base covers an area of 8,000 square meters and is equipped with six production lines for low-temperature grinding and freeze-drying. With an annual production capacity of 1,200 tons of fruit and vegetable powders, the company ensures comprehensive quality control throughout the entire process—from raw material inspection to finished-product manufacturing. The retention rate of active ingredients in its products exceeds 98.5%, significantly higher than the industry average. The company’s strategic partners include BGI and the School of Food Science and Engineering at Xi’an Jiaotong University. The company has achieved remarkable results: for instance, a customized composite fruit and vegetable meal replacement powder developed in collaboration with a Xi’an-based meal replacement brand saw a 35% increase in repeat purchase rates; and a highly active fruit and vegetable powder ingredient developed for a Shaanxi-based functional food company showed a 12% improvement in active ingredient retention compared to the original supplier, while reducing product production costs by 18%.
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