Dehydrated Beetroot Powder · Natural Red/Pink Color & Clean-Label Vegetable Functionality

Key characteristics

• Ingredient: 100% beetroot (Beta vulgaris), dehydrated and milled (processing may vary by producer).
• Form: red-purple powder; multiple mesh sizes available for different applications.
• Color function: provides natural red to pink tones; shade depends on dosage, pH and heat exposure.
• Flavor: mild earthy-sweet beet note; dosage can be optimized to minimize sensory impact where needed.
• Handling: easy to dose and blend; manage dusting with appropriate process controls.
• Applications: seasonings, soups, sauces, bakery, pasta/noodles, snacks and beverage mixes.
• Labeling: typically declared as “beetroot powder”, “dehydrated beetroot” or “beet” depending on local regulations and finished product context.

Atlas supports customers with mesh selection and processing guidance to improve dispersion and color consistency in finished products.

Indicative specification points

Specifications vary by mesh size and customer needs. Typical parameters include:

• Particle size / mesh: defined ranges (fine powders for doughs and beverage mixes; coarser powders for dry blends).
• Moisture: low moisture for shelf stability (target range defined by specification).
• Color: controlled for consistent tone; natural seasonal variation managed via sorting and processing controls.
• Foreign matter: screened and controlled per quality plan.
• Microbiology: limits set to meet food ingredient requirements (TPC, yeast & mold, pathogens as per standard).
• Defects: limits for dark/burnt particles and excessive fiber content as agreed.
• Additives: typically none (confirm per grade); carriers/anti-caking only when requested.

Each batch is supplied with a Certificate of Analysis (COA) and product specification. Additional documents (GMO status, allergen statements, origin, pesticide/contaminant statements, Halal/Kosher certificates where available) can be provided depending on producer and destination market requirements.

Seasonings, soups & culinary mixes

• Dry seasoning blends – supports natural red color cues in spice/vegetable seasonings.
• Soup mixes and bouillons – adds color and mild beet notes in dry blends.
• Instant sauce mixes – improves appearance and “vegetable” positioning in reconstituted sauces.

Bakery, confectionery & desserts

• Bakery doughs and batters – used for red/pink tones in breads, wraps, crackers and baked snacks (shade depends on bake profile).
• Fillings and glazes (dry systems) – used in dry mixes for dessert fillings and glazes where permitted.
• Confectionery concepts – supports natural color positioning; validate for heat and pH stability.

Pasta, noodles & dough systems

• Colored pasta and noodles – provides pink/red tones and vegetable positioning; fine mesh supports smooth dough.
• Extruded dough products – validate stability under extrusion heat; color may shift with severe processing.

Snacks & extruded products

• Extruded snacks – supports natural color and vegetable-themed products (process-dependent; validate shade post-extrusion).
• Topical seasonings – used in seasoning blends for visual appeal and vegetable positioning.

Beverage mixes & nutrition (selected applications)

• Powdered drink mixes – used for natural color cues and vegetable positioning; dispersion depends on mesh and formulation.
• Nutrition blends – used in “vegetable powders” and functional blends; manage sensory profile and stability.

Formulation guidance

• Color stability: beet pigments are sensitive to heat, oxygen and pH—validate in your process and packaging.
• Mesh selection: finer powders disperse better in doughs and drink mixes; coarser powders can be better for dry blends.
• Sensory management: optimize dosage and consider pairing with flavors/spices to balance earthy notes.
• Packaging: use moisture- and oxygen-barrier packaging where possible to help maintain color quality.
• Regulatory: confirm labeling terms, origin declarations and pesticide/contaminant requirements for destination markets.

Quality & documentation

• Supplied with agreed specifications for mesh size, moisture, color and microbiological limits.
• Each batch is delivered with a Certificate of Analysis (COA) and product specification sheet.
• Additional documentation may include GMO status, allergen declarations, origin, pesticide/contaminant statements and Halal/Kosher certificates (where available).
• Production sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for compliance with local regulations, labeling and import requirements in each destination market.

Packaging, storage & logistics

• Standard packaging: multiwall kraft bags with inner liner, cartons or food-grade bags depending on mesh and supply chain.
• Store in a cool, dry, well-ventilated area, away from moisture, direct sunlight and strong odours.
• Keep packaging tightly closed after opening to prevent moisture uptake and caking; protect from oxygen and light to support color quality.
• Shelf life is defined on the specification and COA; customers should verify color intensity and dispersion performance during storage.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (seasoning, soup mix, bakery, pasta/noodles, snacks, beverage mixes), preferred mesh size, target shade, process conditions (heat, pH), annual volume, packaging preference, documentation/certification requirements and destination markets. Our team will recommend suitable dehydrated beetroot powder specifications and supply options.