The beverages market is witnessing a strong demand for spray-dried ingredients for instant drink mixtures, especially among manufacturers and brand owners who seek to deliver ready-to-consume, high-flavour, and nutrient-rich products to today’s consumers. For food and beverage formulators, spray-dried ingredients for instant drink applications offer a convenient and scalable solution. These powders deliver ease of processing, stable shelf life, and consistent flavour, and they are ideal for retail and HoReCa applications.

In this post, we review 6 spray-dried ingredients to aid instant beverage innovation that is increasing demand in B2B drink formulation.

1. Tender Coconut Water Powder

   A popular functional hydration ingredient, tender coconut water powder contains potassium and magnesium electrolytes. It is neutral in taste, slightly sweet, and used as a base in energy beverages, isotonic beverages, and tropical flavours. Spray drying ensures that it retains the nutrient value and provides improved shelf stability and transportation efficiency.

2. Lemon Powder

   Lemon powder provides a citrusy burst of natural vitamin C and antioxidants. Great in lemonades, sports drinks, or immune-enhancing drinks, it has great mixability. Lemon powder is a versatile citrus flavour that is great to pair with and also offers a refreshing flavour.

3. Orange Powder

   Orange powder is a nostalgic, fresh flavour, widely used in fruit drink blends, cocktails,  mocktails, and nutraceutical beverages. It’s a natural source of flavonoids and vitamin C, and the bright colour and pleasant taste of orange make it a popular choice in powder-formulated beverages.

4. Watermelon Powder

   Watermelons are very hydrating with their numerous electrolytes, vitamins and antioxidants. Watermelon powder is well-suited to rehydration drinks and hot-weather coolers. Its solubility and natural flavour make it a perfect option for health-oriented beverage lines.

5. Guava Powder

   Guava powder is a highly nutritious ingredient prized for its dynamic tropical flavour and rich vitamin C levels. It is also rich in potassium and folate, thereby qualifying as an excellent immunity boost and wellness-beverage candidate. Its sweet-tart flavour suits juice blends, drink powders, and nutraceutical formulations. Guava powder is amongst the most functional spray-dried products for instant drinking mixes for the formulator with high solubility, good shelf life stability, and similar performance in massive production batches.

6. Berry Powder

   Berry powders like strawberry, blueberry, or blended berries impart natural colour, rich flavour, and high antioxidant value. Anthocyanins and vitamin C present in them make them ideal for application in detox drinks, beauty drinks, and health-focused mix blends.

Benefits of Utilising Spray-Dried Powder for Instant Drink

Spray-dried powders offer the following formulation and processing advantages to manufacturers:

Rapid solubility: Soluble rapidly and evenly in water, allowing for ease of processing and uniform end-product texture.

Extended shelf life: Provides better stability, minimising spoilage and packaging issues during distribution and storage.

Consistent quality: Offers flavour and nutrient profile consistency between batches, ensuring consistent performance at large scale.

Operational efficiency: Easy to store and handle in bulk, easy and less costly storage.

How to Use Spray-Dried Powders in B2B Applications

The powders are suitable for application in pre-mixed drink sachets, individual-serving sticks, vending machine formulae, or batch processing. They can be used for:

• Ready-to-drink blends.
• Nutraceutical drinks.
• Functional beverages.
• Effervescent tablets.
• Fortified and functional water.
• Beverages for children.
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Wrapping Up

As a beverage or food business looking to produce great-tasting and functional instant beverage drinks, spray-dried ingredients for instant drinks offer a scalable and dependable answer. With top trends like coconut water, citrus, tropical guava, watermelon, and antioxidant-rich berries, you can deliver taste, nutrition, and convenience in every drink.

Find high-quality spray-dried ingredients for instant drink formulations to improve your next beverage recipe.

During FY 2025-26, the food and beverage sector is experiencing a shift based on new consumer directions and technological change. Today’s consumers are more informed, health-focused, and environmentally aware, making companies reimagine how food gets made, marketed, and eaten. Digital tools, transparency requirements, and greater aspirations for customised food experiences power the trend. Innovations are not just changing products but also rewriting the whole system from farm to fork. Several emerging food and beverage trends in 2025 will define the dining scene in the coming year.

1. Improved Ingredient Quality

   Consumers are growing more aware of the quality of ingredients in food and beverages. It is increasingly observed that they read and review the ingredients label. Features such as natural colors and flavours, nutritional value, and ethical sourcing are becoming buying decision drivers. Brands that emphasize higher ingredient quality and transparency are most likely to have a competitive edge.

   At Vinayak Ingredients, we offer solutions that help brands improve the overall quality of their products. Our range of natural food colors, functional fat powders, and customized ingredient blends support manufacturers in enhancing product appeal, nutritional value, and clean formulation practices that resonate with today’s quality-conscious consumers.

2. Personalized Health and Wellness 

   There is greater demand for food and drinks specifically formulated to respond to an individual’s health issue and lifestyle. Functional foods and beverages that promise to tackle a particular health issue, such as weight control or mood and energy management, are becoming popular. Tailor-made diet programs are perceived as more effective, and thus, consumers look for foods and drinks that fit their individual wellness goals more and more.

3.  Creative Flavor Pairings

   Consumers today, particularly Gen Z, yearn for novelty and drama in food. They don’t merely consume food but wish to experience other cultures, stories, and sensations through new combinations of flavors that encompass fusion cuisine that combines culinary traditions from different parts of the globe, novel pairings.Worldwide, consumers indicate a high willingness to try new and fusion flavors, expressing a new acceptance of experimentation and a need for food to wake up the taste buds.

4. Alternative Proteins and Sustainable Options 

   Sustainability is no longer a trend but a primary purchase decision. Shoppers are seeking substitutes for traditional animal proteins due to issues related to hormone imbalance, health, welfare, and the environment. Thus, the market is seeing fast-paced innovation around plant-based alternatives (like soy, pea, or chickpea protein), fermentation-based proteins like tempeh, or even cultured meat. Not only do these solutions work to reduce environmental impact, but they also provide comparable or better nutritional profiles. Companies that invest in such environmentally friendly sources of protein are not only meeting the demand of customers but also contributing to making the food industry more responsible.

5. Nutraceuticals 

   Concern over how eating habits affect health is growing, as is the demand for vital nutrients for a healthy way of life. Nutraceuticals are a major trend in the food market as a result of consumers’ increased interest in eating healthily due to the COVID-19 pandemic. At a compound annual growth rate (CAGR) of 5.09%, the market is expected to reach USD 513.27 billion in 2025 and USD 657.89 billion by 2030.

   Nutritional supplements, functional foods, therapeutic foods, and foods that improve the gut microbiota, such as probiotics, postbiotics, and prebiotics, are all considered nutraceuticals. The potential health benefits of nutraceuticals are highlighted by scientific studies. Crucially, they can be used to treat diseases, including allergies, diabetes, and immune-related disorders that are linked to oxidative stress.

   Vinayak Ingredients provides a range of functional ingredients ideal for nutraceutical applications. Our powders and custom blends are used in health-oriented foods and beverages, helping brands meet the increasing consumer demand for immune-boosting and wellness-supportive formulations.

6. Focus on Food Safety and Transparency

   Growing health awareness and safety concerns have meant that consumers demand more openness concerning food production and sourcing. Food brands that show transparency regarding the supply chain and follow high-level safety standards are gaining consumer confidence and loyalty.

   Vinayak Ingredients ensures strict quality standards and traceability across our manufacturing and sourcing processes. We work closely with our partners to ensure our ingredients meet regulatory and safety benchmarks, helping our clients maintain transparency and build lasting trust with their customers.

   These food and beverage trends in 2025 highlight a dynamic shift towards healthy, adventurous, and technologically aware consumption habits. As the food sector adjusts to these developments, consumers can look forward to a more individualized, sustainable, and innovative eating experience in 2025.

   Final Thoughts
   The food and beverage trends in 2025 outlined above represent anticipated directions in consumer behavior and technological adaptation. While still emerging, these trends signal a move toward more mindful, sustainable, and individualized food experiences. Companies that begin to align with these projections will be better positioned to adapt and lead.

   At Vinayak Ingredients, we are committed to supporting this transition with a wide array of functional and performance-driven ingredient solutions. By collaborating with manufacturers across categories, we help bring these future-ready concepts to life, ensuring they are not only innovative but also commercially viable.

Several key trends have gained momentum as the food industry progresses through 2024-2025.

1. Trend Towards Natural Colours:
Increased health issues and concerns have led to more scrutiny of artificial color, and therefore there has been a large move toward natural food colours. The recent Red no. 3 ban on account of it being linked with health issues has made manufacturers resort to natural food colours for food and beverages. The transition benefits health needs and meets the demand for cleaner labels and transparency.

2. Emphasis on Functional Foods:
Shoppers are increasingly seeking foods that are beneficial to them beyond mere sustenance. Functional foods, enriched with probiotics, vitamins, and minerals, are gaining popularity for their potential to improve digestion, immunity, and general health. This opens the doors to enriching daily products with health-improving ingredients.

3. Ethical and Sustainable Production:
Sustainability remains a major issue, and customers demand products that are ecologically friendly and ethically made. This includes regenerative agricultural policies, carbon-free processes, and biodegradable packaging. Companies are beginning to adopt green policies in accordance with these ideals and reduce their impact on the environment.

4. Boom in Plant-Based Alternatives:
The market for plant-based foods continues to grow, with food technologies improving the taste, texture, and nutrition of meat and dairy alternatives. Developments in plant-based protein and dairy products support the increasing ranks of consumers following vegetarian and vegan diets, in addition to those wishing to lower meat intake due to health or environmental considerations.

5. Emphasis on Ingredient Quality and Transparency:
Customers are placing greater importance on the quality and origin of ingredients used in their food products. There is an increasing demand for natural, minimally processed ingredients and open labeling that gives transparency to product contents. This trend calls for manufacturers to focus on high-quality inputs and open communication with consumers.

At Vinayak Ingredients, we have actively positioned our products to facilitate these changing trends. Our wide variety of natural food colours, branded as Ecocol, offers stable and vibrant options to replace artificial dyes, catering to increasing consumer demand for clean-label solutions. For example, our Annatto extract gives attractive yellow to orange shades that are ideal for dairy and confectionery applications, while Curcumin-based colors provide intense yellow shades with the added antioxidant effect.

To meet the growing demand for functional foods, our spray-dried fruit and vegetable powders deliver natural flavor, color, and nutritional value. These powders are well-suited for use in beverage premixes, nutraceuticals, functional supplements, and health supplements that appeal to wellness-oriented consumers who want added value in their food options.

Our commitment to sustainability is evidenced through our eco-conscious manufacturing methods and creation of products that promote sustainable production practices. By using plant-based ingredients and reducing our environmental footprint, we help manufacturers design products that resonate with the values of consumers who care about the environment.

In addition, we prioritize ingredient quality and transparency through our natural, minimally processed additives. Our ingredients are formulated to assist manufacturers in fulfilling the consumer expectation for transparency and healthfulness, making the final products well-aligned with existing market demand. We ensure that our natural food colours meet both visual appeal and health-conscious standards, making them the ideal choice for next-generation food applications.

These trends indicate a common movement towards healthier, sustainable, and transparent food production, with opportunities for innovation and convergence with consumer values in today’s market environment.

Mithai are not merely a dessert; they are a celebration of tradition, remembrance, and the bliss of sharing. From the richness of Shrikhand and Amrakhand to the syrupy sweetness of Gulab Jamun, mithais embody the spirit of the festive season. Vinayak Ingredients celebrates these traditional sweets by using natural ingredients for desserts and sweets that are respectful to heritage and health.

Shrikhand and Amrakhand: A Creamy Delight

Shrikhand, made from silky strained yogurt, is a testament to the beauty of simplicity. Add a touch of mango to create Amrakhand, and you’ve got a mithai that sings of summer. Here’s how our ingredients can make them even better:

● Mango Powder: Capturing the sun-kissed sweetness of ripe mangoes, our spray-dried mango powder ensures that everyspoonful bursts with authentic flavor.

● Date Powder for Desserts: For a more wholesome indulgence, swap refined sugar with our naturally sweet date powder for desserts. It adds a caramel-like richness without the guilt.

● Honey Glaze Powder for Sweets and Desserts: A dash of our honey glaze powder for sweets and desserts adds a gentle and natural sweetness that complements the yogurt’s tang.

In Shrikhand, natural ingredients can elevate both flavor and appearance while maintaining product authenticity. For a vibrant berry-flavored Shrikhand, options like fruit powder for Shrikhand from blueberry, strawberry, raspberry, and blackberry add rich, fruity notes. Our strawberry powder for Shrikhand is particularly popular for its bold color and fresh berry flavor. With Vinayak Ingredients’ solutions, manufacturers can create desserts that deliver consistent quality and a memorable sensory experience.

Gulab Jamun: A Syrupy Indulgence

No traditional sweet is ever complete without Gulab Jamun. Soft, golden-brown, and syrup-soaked, they are a festive staple. In Gulab Jamun premixes, achieving the right color, texture, and flavor is crucial. Our caramel color for Gulab Jamun darkens the syrup, imparting a deep, rich, and attractive hue. Additionally, our modified starches for sweets provide a smooth, uniform texture in the dough, preventing crumbliness or hardness. These functional ingredients enhance the overall quality of the premix, ensuring consistent results batch after batch. Manufacturers can ensure that their Gulab Jamuns deliver true indulgence with every bite through Vinayak Ingredients.

Why Natural Ingredients for Desserts and Sweets Matter

While all these options enhance flavor and texture, the real hero is the shift toward natural ingredients for desserts and sweets. Natural ingredients preserve genuine flavors, offer healthier options, and resonate with consumers who prefer transparency in food.

The transition from artificial to natural colors for desserts and sweets has brought significant improvements to the food industry, especially in traditional sweets like mithai. Natural colors, derived from fruits, vegetables, and plant extracts, not only enhance visual appeal but also offer a more transparent ingredient profile. Consumers today are increasingly conscious of what goes into their food, favoring products made with recognizable and trustworthy ingredients. Unlike artificial colors, which often raise health concerns and face regulatory scrutiny, natural colors provide a safer, more sustainable alternative. Additionally, they contribute to brand transparency and align with the growing demand for natural products. For manufacturers, using natural colors for desserts and sweets means offering vibrant, authentic hues in mithai without compromising on consumer trust, making them a preferred choice in modern food formulations.

A Sweet Collaboration

At Vinayak Ingredients, we’re more than just suppliers; we’re collaborators in your culinary journey. Our natural ingredients for desserts and sweets ensure your desserts retain their cherished authenticity while embracing modern preferences. Let’s reimagine tradition together. Visit www.vinayakcorporation.com or reach out at sales@vinayakcorporation.com. After all, the best desserts are the ones that tell a story. Let’s make yours unforgettable

The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and its use as a source of dietary fibre. Resistant starch has received much attention for both its potential health benefit (similar to soluble fibre) and functional properties. Resistant starch positively influences the functioning of the digestive tract, microbial flora, blood cholesterol level, glycaemic index and assists in the control of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran.

The five distinct types of resistant starch in foods are:

1. RS1 – Physically inaccessible starch, which is entrapped within whole or partly milled grains or seeds.
2. RS2 – Some types of raw starch granules (such as banana and potato) and high-amylose starches like high-amylose corn.
3. RS3 – Retrograded starch, which can be processed from unmodified starch or result from food processing applications.
4. RS4 – Chemically modified starches that resist enzymatic digestion, including starch ethers, starch esters, and cross-linked starches.
5. RS5 – The V-type crystalline structure typically found in starch-lipid complexes. RS5 has stable properties for processing, limiting swelling in starch granules, and influencing the pasting properties of starch.

Understanding these types of resistant starch can help in selecting the right starch for specific food formulations and dietary needs.

RS4, one of the types of resistant starch describes a group of starches that have been chemically modified and include starches which have been etherised, esterified or cross-bonded with chemicals in such a manner as to decrease their digestibility. RS4 may be further subdivided into four subcategories according to their solubility in water and the experimental methods by which they can be analysed. RS4 can be produced by chemical modifications, such as conversion, substitution, or cross-linking, which can prevent its digestion by blocking enzyme access and forming atypical linkages such as alpha (1-4) and alpha (1-6) linkages. RS4 is made up of chemically-modified starches, with many modifications.

RS4 (chemically modified starch) promoted the proliferation of unclassified clostriadiales , Parabacteroides distasonis , Roseburia ,Bifidobacterium, adolescentic and Blautia , and production of proportionate , butyrate , and valerate , whereas starch- lipid complexes (RS5) increased the relative abundance of butyrate-producing bacteria such as Bifidobacterium , Dialister , Roseburia and Megamonas, as well as the production of SCFAs, compared to RS 3 and RS 2.

Resistant starch type 5 (RS5) is highly valued in the food industry for its versatility and functional properties. Its popularity stems from its accessibility, cost-effectiveness, non-toxicity, biodegradability, and ability to selectively release bioactive compounds within the gastrointestinal tract, making it an excellent candidate for targeted nutritional applications.

The formation of resistant starch type 5 (RS5), primarily associated with amylose lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin rich starches to form amylopectin–lipid complexes (ALCs), expanding RS5 sources.