Dehydrated Vegetable Market Size, Share, Opportunities, COVID-19 Impact, And Trends By Type (Potato, Tomato, Onion, Others), By Form (Powder And Granules, Cuts And Flakes, Whole, Others), By End-User (Commercial, Household), And By Geography - Forecasts From 2023 To 2028

The indication behind dehydration preservation is to lessen a material's moisture content to a point where microorganisms might be not capable to flourish and decay it. The primary known technique of dehydrating vegetables is by drying them in the sun. Contemporary methods for dehydrating vegetables have currently been developed. In distinction to dehydrated products that are sun-dried, those that go through this process have better flavor, pigment, aroma, rehydration, recognition, etc.

Vegetables are observed as nature's gift to human fitness and well-being due to their high mineral, dietary fiber, vitamins, and antioxidant content. Owing to their high moisture content (70 to 95%), lenient texture, bacterial decomposing by microbial respiration, and physiological disintegration, they are extremely consumable by nature. After harvesting, fruit and vegetable value might infrequently degrade due to dampness, which can outcome in drying and shriveling. Vegetables generate carbon dioxide and ethylene even though absorbing environmental gases like oxygen. Moreover, they are easily adulterated by bacteria, fungi, and insects that negotiate food safety.

Fresh vegetables are cautiously washed and cut into suitable sizes.  These prepared vegetable pieces are blanched or given an acceptable chemical or preservative conduct. Then, two phases of dehydration are applied to the treated veggies. Subject to the type of vegetable, the moisture content is dropped in the first step up to 20+5% and in the second phase to 8+2%. In the first stage of drying, the dryer's temperature is classically kept at 60+5 °C, and in the second stage, it is held at 40+5 °C. After cooling, the dried veggies are positioned in appropriate polythene bags and reserved in a cool, dry atmosphere.

Dehydration purposes to diminish bulk and weight while also lengthening the shelf life of the product. This decline in weight and volume may have a monetary impact on container costs and transportation. It preserves the original food's measurements and shape. Convenience foods like fruit juice concentrates, fruit juice powders, etc. are formed as a consequence of dehydration. The constituent can be effortlessly dehydrated by the customer and used for numerous purposes. Many fruits and vegetables are only accessible through certain periods; but, by dehydrating them, they can be preserved and retained year-round. The organic forces affecting foods are abridged, and the dehydration process makes it simple to control food spoilage.

The food processing business uses dehydrated carrots, cabbage, and other vegetables widely to produce instant vegetable noodles, soups, snacks, and salads. Dehydrated ginger, garlic, and other ingredients have therapeutic profits and are often used in ayurvedic treatments.

The consumption of dehydrated veggies upsurges as dry vegetables are more prevalent in fast food restaurants.

Food dehydration is largely regarded as the finest technique for preserving seasonal fruits and vegetables. These dried vegetables are inexpensive, appropriate, and nutritious. The prompt uptake of fast food chains in the food industry fuels market expansion. Additionally, many companies are working hard to diversify their line of nutrient-dense dry products into on-the-go options, ready-to-cook options, meals, and snacks. Furthermore, the market for dried vegetables is driven by the rising necessity to preserve food products for a lengthier time so that they may be used as raw materials in complete goods. Therefore, new development prospects for this industry have arisen as a result of customers' rising concern about the extension of dried vegetables' shelf life. Also, the year-round surge in demand for goods made with seasonal ingredients is bolstering the market's expansion for dehydrated veggies.

Increased ready-to-eat food consumption will fuel the market for dehydrated vegetables

The universal market for dehydrated vegetables is anticipated to progress significantly due to the rising demand for prepared foods with long shelf lives. Innovative drying techniques have made it viable to create dehydrated veggies in a shorter amount of time. These veggies are also able to preserve their nutritional worth at the same time. These elements are predicted to fuel market growth for dehydrated veggies over the world in the years to come.

North America is projected to be the prominent market shareholder in the dehydrated vegetable market and is anticipated to continue throughout the forecast period.

In terms of region, North America is anticipated to experience sturdy growth throughout the projection period. The demand for dehydrated vegetables in the area has mounted as a consequence of the expansion of the food service sector and escalating packaged food consumption. Due to their lightweight, extended storage life and comfort of preparation, dried foods are a vital part of any mountaineer's luggage and have even found their way into bars. The existence of numerous top players in the area has also been projected to add to a continued increase in market demand. In addition, the area has a high level of well-being and health awareness. As a result, an increasing number of customers are radically altering their lifestyles to become healthy.

Market Key Developments

• In January 2022, Pia Picante, a freeze-dried pineapple snack, has a new "Chilli Lime" flavor version from Crispy Green. It is created using imported pineapples from Costa Rica that have been air-dried after being infused with a unique species blend.
• In February 2021, Freeze-dried jackfruit is the newest component offered by European Freeze Dry in response to demand from the vegan market. The advantages of freeze-dried jackfruit include its multiple uses, its texture, and subsequently the ability to substitute it for pulled pork or chicken in pot meals.

Dehydrated Vegetable Market Scope:

Segmentation:

• By Type
  • Potato
  • Tomato
  • Onion
  • Others
• By Form
  • Powder and Granules
  • Cuts and Flakes
  • Whole
  • Others
• By End-User
  • Commercial
  • Household
• By Geography
  • North America
    • USA
    • Canada
    • Mexico
    • Others
  • South America
    • Brazil
    • Argentina
    • Others
  • Europe
    • Germany
    • UK
    • France
    • Spain
    • Italy
    • Others
  • Middle East and Africa
    • Saudi Arabia
    • UAE
    • Israel
    • Others
  • Asia Pacific
    • China
    • Japan
    • South Korea
    • India
    • Taiwan
    • Thailand
    • Indonesia
    • Others