Dehydrated Spinach Powder · Clean-Label Green Color & Vegetable Functionality

Key characteristics

• Ingredient: 100% spinach (Spinacia oleracea), dehydrated and milled (processing may vary by producer).
• Form: fine green powder; multiple mesh sizes available for different applications.
• Color function: provides natural green shade; color retention depends on heat, pH, oxygen and light exposure.
• Flavor: mild spinach/green note; dosage can be tuned to balance flavor impact.
• Handling: easy to dose and blend; manage dusting with appropriate process controls.
• Applications: seasonings, soups, sauces, pasta and noodles, bakery, snacks and nutrition products.
• Labeling: typically declared as “spinach powder”, “dehydrated spinach” or “spinach” depending on local regulations.

Atlas supports customers with mesh selection and stability guidance (processing, packaging and storage) to help maintain green appearance in finished products.

Indicative specification points

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

• Particle size / mesh: defined ranges (e.g., fine powders for doughs and sauces; coarser powders for dry blends).
• Moisture: low moisture for shelf stability (target range defined by specification).
• Color: controlled for consistent green tone; natural variation managed via sorting and process control.
• 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/brown pieces or excessive stems as applicable.
• Additives: typically none (confirm per grade); anti-caking or carrier systems 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 – adds green flecks and vegetable positioning; useful in herb/vegetable seasonings.
• Soup mixes and bouillons – provides vegetable note and color in dry blends.
• Instant cup soups – fine powder disperses quickly; dosage optimized for color and taste.

Sauces, dips & dressings

• Dry sauce mixes – supports green color and mild spinach notes in reconstituted sauces.
• Ready sauces and dips – used for green vegetable positioning; evaluate heat/pH stability in your process.
• Emulsions and dressings – fine powders can disperse into aqueous systems with adequate mixing.

Pasta, noodles & dough systems

• Colored pasta and noodles – adds green shade and vegetable positioning; mesh size and dosage tuned for smooth dough.
• Bakery doughs and wraps – used in savory bakery, tortillas and dough products for color and vegetable content perception.

Snacks & extruded products

• Extruded snacks – used to create green vegetable-themed snacks (process-dependent; color can shift with high heat).
• Snack seasonings – powder used in topical seasoning blends for color and vegetable positioning.

Nutrition & functional blends

• Powdered drink/food blends – used as a vegetable ingredient in “greens” mixes and nutrition powders (ensure sensory compatibility).
• Seasoned protein blends – used for green color cues and vegetable positioning in savory protein applications.

Formulation guidance

• Color retention: chlorophyll-based green shades are sensitive to heat, oxygen and pH—validate in your process and packaging.
• Mesh selection: finer powders disperse better in doughs and sauces; coarser powders can be better for dry blends and visual flecks.
• Processing: minimize over-heating and excessive exposure to oxygen/light where possible; consider oxygen-barrier packaging.
• Dosage: optimize for both color and flavor impact; pilot trials recommended.
• 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 retention.
• Shelf life is defined on the specification and COA; customers should verify color 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, sauces, pasta/noodles, bakery, nutrition), preferred mesh size, target color intensity, process conditions (heat, pH), annual volume, packaging preference, documentation/certification requirements and destination markets. Our team will recommend suitable dehydrated spinach powder specifications and supply options.