Dehydrated Mixed Vegetable Flakes · Custom Vegetable Blends for Soups, Seasonings & Instant Foods

Name: Dehydrated Mixed Vegetable Flakes
Brand: Atlas Global Trading Co.
SKU: DEHYD-VEG-MIXED-FLAKES
Availability: InStock

Dehydrated mixed vegetable flakes are ready-to-use blends of dehydrated vegetable pieces designed to deliver consistent color, aroma and texture in dry mixes and prepared foods. Common blend components include carrot, onion, leek, celery, red bell pepper, parsley, peas and other vegetables depending on the target profile. Mixed vegetable flakes are widely used in soup blends, bouillons, instant noodles, seasoning mixes, snacks and ready meals. Atlas Global Trading Co. supplies customizable mixed vegetable flake blends with defined cut sizes and rehydration performance, supported by technical documentation and reliable global logistics.

Function: Clean-label vegetable inclusions delivering consistent appearance, aroma and texture in dry mixes and prepared foods

Typical form: blended flakes of multiple vegetables (defined cuts); low moisture for shelf stability; reliable rehydration

Key feature: Customizable blend ratios and cut sizes to match product format, preparation time and visual target

Mixed vegetable flakes can be supplied as standard soup mixes or tailored to your recipe and processing conditions. Explore the full Dehydrated Vegetables portfolio or browse our Product Index (A–Z) for single-ingredient flakes and powders to build custom blends.

Product overview

Dehydrated mixed vegetable flakes: standardized blends for faster formulation and consistent bowl appearance

Mixed vegetable flake blends help manufacturers achieve a consistent “vegetable pieces” look and repeatable flavor profile without managing multiple single-ingredient stocks and blending steps. By specifying cut sizes, ratios and defect limits, the blend can be optimized for instant products (fast rehydration) or for longer-cook applications (more bite and texture). Atlas can support blends designed for soups, bouillons, instant noodles, ready meals and snack seasoning systems.

Key characteristics

Composition: multi-vegetable blends (e.g., carrot, onion, leek, celery, bell pepper, peas, parsley) tailored to the target profile.
Form: blended flakes/pieces; cut sizes harmonized to minimize segregation and support consistent appearance.
Color impact: multi-color vegetable appearance for premium “vegetable pieces” positioning.
Flavor/aroma: vegetable-forward profile; blend can be tuned for sweet, savory or aromatic notes.
Rehydration: designed to rehydrate under defined preparation conditions (cup soup vs. simmer); performance depends on cut sizes and formulation.
Handling: ready-to-use blend reduces internal blending steps; supports simpler inventory management.
Labeling: typically declared as the list of vegetables (and any carriers/additives if used); market-specific labeling rules apply.

Atlas helps define blend ratios and particle size distribution to reduce segregation in packaging and deliver consistent bowl appearance.

Indicative specification points

Specifications are customized per blend. Typical parameters include:

Blend recipe: agreed vegetable list and percentage ratios (with tolerances).
Cut size distribution: defined screen ranges for each component and/or the finished blend.
Moisture: low moisture for shelf stability (target range defined by specification).
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 pieces, stems, skins and powder content as agreed.
Optional processing aids: anti-caking or carrier systems only when requested and declared in documentation.

Each batch is supplied with a Certificate of Analysis (COA) and a blend 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.

Soups, bouillons & dry mixes

Soup mixes – premium “vegetable pieces” look with consistent color distribution.
Bouillons and soup bases – supports vegetable identity in dry blends (fine or medium cuts).
Instant cup soups – blends engineered for fast hydration and attractive bowl appearance.

Instant noodles & convenience foods

Cup noodles – vegetable flake blends for visual appeal and perceived freshness.
Seasoning sachets – blends designed for hydration in broth; particle size optimized for packaging and flow.
Instant rice/pasta dishes – multi-vegetable blends for dry meal kits.

Ready meals & foodservice bases

Dry meal bases – vegetable blends used in ready meals, sauces and soup concentrates.
Retort/frozen concepts – evaluate rehydration and texture under thermal processing; blend design can be adjusted.

Seasonings, snacks & savory bakery

Seasoning blends – multi-vegetable appearance for premium spice blends and culinary mixes.
Snack seasonings – vegetable inclusion blends for “vegetable” positioning in snack concepts.
Savory bakery toppings – used in toppings and inclusions for crackers, breads and baked snacks.

Formulation guidance

Blend design starts with preparation time: cup products require faster hydration; simmered products can use larger cuts.
Segregation control: align particle size and density; consider gentle mixing and appropriate packaging.
Hydration tuning: pilot trials recommended to match texture (bite) and appearance in the finished product.
Packaging: protect from moisture pickup; use moisture-barrier packaging and good warehouse control.
Regulatory: confirm labeling terms (vegetable list), origin declarations and pesticide/contaminant requirements for destination markets.

Custom blends for your soup or instant format

Atlas can supply standard mixed vegetable flake blends or tailor a recipe to your target bowl appearance, preparation time and flavor profile. Share your desired vegetable list, cut sizes, application and annual volume—our team will recommend suitable specifications and documentation.

Discuss mixed vegetable flakes

Quality & documentation

Supplied with agreed blend recipe, cut size distribution, moisture, defect limits and microbiological criteria.
Each batch is delivered with a Certificate of Analysis (COA) and blend 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 cut size 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 segregation; follow FIFO.
Shelf life is defined on the specification and COA; customers should verify rehydration 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 target application (soup mix, bouillon, instant noodles, seasoning, snack, ready meal), desired vegetable list and ratios, preferred cut sizes, target rehydration time, annual volume, packaging preference, documentation/certification requirements and destination markets. Our team will recommend suitable mixed vegetable flake blend specifications and supply options.