LA Aroma Exim present Spray Dried Natural Raspberry Powder. Spray drying, a well-known process of granulate production, involves transformation of liquid slurry into dried particulate matter through use of hot, inert gaseous drying medium. It is widely employed in processing of sugar rich foods such as fruit juices and increases the product's shelf-life significantly by reducing moisture content and water activity, thereby minimizing the risk of spoilage. In addition, the technique involves reduced packaging, storage and transportation cost consequently enhancing returns.

LA Aroma Exim present Spray Dried Natural Purple Carrot  Powder. Spray drying, a well-known process of granulate production, involves transformation of liquid slurry into dried particulate matter through use of hot, inert gaseous drying medium. It is widely employed in processing of sugar rich foods such as fruit juices and increases the product's shelf-life significantly by reducing moisture content and water activity, thereby minimizing the risk of spoilage. In addition, the technique involves reduced packaging, storage and transportation cost consequently enhancing returns.

LA Aroma Exim present Spray Dried Natural Pumpkin Powder. Spray drying, a well-known process of granulate production, involves transformation of liquid slurry into dried particulate matter through use of hot, inert gaseous drying medium. It is widely employed in processing of sugar rich foods such as fruit juices and increases the product's shelf-life significantly by reducing moisture content and water activity, thereby minimizing the risk of spoilage. In addition, the technique involves reduced packaging, storage and transportation cost consequently enhancing returns.

LA Aroma Exim present Spray Dried Natural Blueberry Powder. Spray drying, a well-known process of granulate production, involves transformation of liquid slurry into dried particulate matter through use of hot, inert gaseous drying medium. It is widely employed in processing of sugar rich foods such as fruit juices and increases the product's shelf-life significantly by reducing moisture content and water activity, thereby minimizing the risk of spoilage. In addition, the technique involves reduced packaging, storage and transportation cost consequently enhancing returns.