From sports nutrition powders and beverage mixes to dietary supplements and flavour systems, many food products rely on converting liquid ingredients into stable, free-flowing powders. However, transforming liquid flavours into powder form is not always straightforward. Particularly flavour compounds are volatile and heat-sensitive to processing and storage conditions, meaning valuable aroma components can be lost before the final product reaches consumers. Traditional technologies such as spray drying and encapsulation have helped address this challenge for decades, yet they still involve processing steps that may impact flavour integrity.
The challenge: preserving flavour while creating powders
Traditional technologies remain effective, but the food industry continues to explore approaches that minimise thermal exposure and simplify processing. One promising route is the use of highly porous carrier materials capable of absorbing liquid ingredients directly and converting them into powders through simple blending processes.
