Custom Dehydrated Vegetable Blends · Tailored Dry Mixes for Soups, Sauces, Seasonings & Ready Meals
Custom dehydrated vegetable blends are designed for manufacturers who want consistent appearance, flavor balance and processing performance from a single, standardized dry inclusion. Instead of buying multiple separate vegetable ingredients and managing blend consistency in-house, you can specify target cut sizes, ratios, color balance and microbiological limits, and receive a ready-to-use blend supported by COA and documentation. Atlas Global Trading Co. coordinates custom dehydrated vegetable blends for soups, sauces, seasoning mixes, snack coatings and ready meals, with export logistics managed from Ankara, Türkiye.
Blend composition, specification limits and documentation are defined per project based on your product category and destination market requirements. Atlas supports coordination and export documentation; customers remain responsible for local compliance and labeling.
Why use a custom dehydrated vegetable blend?
A custom blend helps you standardize the visual and sensory identity of your product while reducing complexity in procurement and production. By defining a stable blend recipe and quality targets, you can improve batch-to-batch consistency and streamline internal quality control.
Common blend components
- Allium ingredients: onion flakes/granules/powder, garlic flakes/granules/powder.
- Vegetable inclusions: tomato, carrot, bell pepper, celery and other vegetables (availability depends on project and seasonality).
- Herb and spice inclusions (optional): parsley, chives and other inclusions where appropriate.
- Functional carriers (optional): used in some blends to support flowability and dispersion (defined case-by-case).
Format options
- Flake-based blends for visible inclusions in soups and sauces.
- Granule-based blends for uniform distribution and predictable hydration.
- Powder blends for fast release and homogeneous dispersion.
- Hybrid blends combining flakes/granules/powders to match target appearance and flavor release curve.
Atlas can propose blend concepts that match your target appearance and processing conditions, then refine the blend after pilot feedback.
Typical specification targets
Specifications are agreed per project. Typical control points include:
- Blend ratio and component list: defined recipe with agreed tolerances.
- Cut size distribution: sieve profiles per component and for the overall blend where applicable.
- Moisture: controlled to support shelf stability and reduce caking risk.
- Color balance: targets for visible inclusions (important for soup and sauce mixes).
- Foreign matter control: cleaning and sorting targets suitable for industrial food use.
- Microbiological limits: defined according to your product category and destination-market requirements.
- Contaminants: heavy metals and other parameters as required for target markets.
- Allergen/GMO/origin statements: provided according to component selection and documentation needs.
Each batch is delivered with a Certificate of Analysis (COA) and specification sheet. Additional documentation can be provided depending on component selection and market requirements.
Where custom vegetable blends are used
Custom dehydrated vegetable blends are widely used in dry-mix and prepared-food manufacturing. Blend design should consider hydration time, processing temperature, particle-size compatibility and packaging stability. Pilot trials are recommended to confirm dispersion, visual distribution and sensory outcomes.
Soups, broths and noodles
- Instant soups and cup soups: visible inclusions and consistent flavor base.
- Noodle seasoning systems: tailored blends aligned with regional flavor profiles.
- Stock and bouillon concepts: selected blends used in combination with savory enhancers and spices.
Sauces, gravies and ready meals
- Sauce powders and gravy mixes: controlled vegetable notes and color balance.
- Pasta sauce dry packets: tomato/onion/garlic systems designed for quick reconstitution.
- Ready meals: seasoning sachets and inclusions for convenient meal kits.
Seasonings and snack coatings
- Snack seasonings: onion/garlic/tomato blends used in savory, BBQ and ketchup-style profiles.
- Dry spice blends: standardized base blend used across multiple SKUs.
Project design and usage guidance
- Define your target:
- Product type (soup mix, sauce mix, snack seasoning, meal kit),
- Desired visual identity (flake visibility vs. uniform powder),
- Hydration time and processing temperature.
- Choose the right particle sizes:
- Match component size with other blend ingredients to reduce segregation,
- Use hybrid structures to control release curve (fast + sustained flavor).
- Control moisture and stability:
- Select packaging suited to humidity conditions in your market,
- Validate flowability and caking behavior through shelf life.
- Documentation and compliance:
- Confirm labeling conventions in destination markets based on ingredient list structure,
- Align microbiological targets with your finished-product requirements.
Request a custom dehydrated vegetable blend proposal
Share your target blend components (e.g., onion/garlic/tomato), cut sizes, intended application, destination markets, annual volume and specification needs (moisture, microbiology, foreign matter control). Atlas will propose a blend concept and coordinate sampling and documentation.
Discuss a custom blendQuality documentation and global supply support for custom blends
Atlas Global Trading Co. coordinates blended dehydrated vegetable supply through qualified partners and manages documentation and export logistics from Ankara, Türkiye. Blend standardization supports predictable manufacturing performance and simplified supplier management.
Quality and documentation
- Blend composition and quality limits are agreed per project, aligned to your product category and destination-market needs.
- Each lot includes a Certificate of Analysis (COA) and specification sheet; blend recipe tolerance is defined in the agreement.
- Component documentation can include allergen statements, GMO status (where applicable), origin declarations and compliance documents.
- Food safety and quality certificates can be shared on request depending on partner sites and market requirements.
- Customers remain responsible for confirming local regulatory compliance and labeling in destination markets.
Packaging, storage and logistics
- Standard packaging: typically 10–25 kg cartons or bags with inner liners; moisture-barrier packaging can be specified.
- Storage: keep sealed in a cool, dry place to reduce moisture uptake and maintain flowability.
- Handling: reseal promptly after opening; use FIFO and protect from strong odors.
- Shelf life: stated on COA/specification; validate in your packaging and distribution conditions.
- Shipments: arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.
For a project quotation, please share blend composition, target cut sizes, quality limits, packaging preference, annual volume and destination markets.