Dehydrated Food Products

Dehydrated Indian Spices & Vegetables

Dehydrated Red Onion Flakes

The specifications of export quality dehydrated red onion flakes for the United States: Export-quality dehydrated red onion flakes for the United States are strictly adherence to physical, chemical, and microbiological specifications to match and comply with FDA regulations and commercial food manufacturing standards.

Physical Specifications

Size8 mm to 15 mm (irregular or standard kibbled/flakes). ColorNatural dark red to light red/purplish hue characteristic of red onions, free from severe discoloration or scorching. AppearanceClean, crisp flakes with no foreign matter, root/stem remnants, or insect contamination. Aroma & FlavorSharp, pungent, and distinct natural red onion flavor without off-odors, mold, or mustiness.

Chemical Parameters

Moisture ContentMaximum 5.0% to 6.0% (critical to prevent caking and microbial growth during transit). Total AshMaximum 5.0%. Acid-Insoluble AshMaximum 0.5% to 1.0%. Purity99% minimum clean product with max 1% admixture/defects.

Microbiological Standards

Total Plate Count (TPC)< 100,000 cfu/g Coliforms< 100 cfu/g E. ColiNegative / < 10 cfu/g SalmonellaNegative in 25g (Mandatory for US FDA compliance) Yeast & Mold< 500 cfu/g Specific Microbial LimitsAs per uses (e.g., retail repackaging, seasoning blends, or ready-to-eat food manufacturing)

Regulatory & Compliance

US FDA ComplianceFDA registered Facilities, and shipments adhere to Current Good Manufacturing Practices (cGMP) and FSMA (Food Safety Modernization Act) rules. Pesticide Residue & SulfitesComplied with US EPA maximum residue limits (MRLs) and declaration of sulfites if used. CertificationsUSDA Organic (if applicable), Non-GMO, Allergen-free, Kosher, and Halal. HS CodeCommonly classified under 0712.20 (Dried onions) or regional equivalents like 07108090.

Packaging & Shelf Life

PackagingPacked in 10 kg to 25 kg multi-wall kraft paper bags with inner food-grade polyethylene (PE) liners to block moisture, sealed tightly. StorageTo be stored in a cool, dry, and pest-free environment off the floor on pallets. Shelf Life12 to 24 months from the manufacture date when stored in cool, dry, pest-free conditions off the floor on pallets.

Dehydrated Red Onion Powder

The specifications of export quality dehydrated red onion powder for the United States: Export-quality dehydrated red onion powder for the United States requires strict adherence to physical, chemical, and microbiological specifications to comply with FDA regulations and commercial food manufacturing standards.

Physical Specifications

Moisture ContentMaximum 4% to 5% to prevent caking and extend shelf life. Particle Size (Mesh)80 to 100 mesh fine powder (or 60 mesh based on client custom needs). Color / AppearanceCharacteristic light reddish-brown fine powder. Flavor and AromaStrong, pungent, and natural characteristic red onion flavor and aroma without off-notes. Total AshMaximum 4.0%. Acid-Insoluble AshMaximum 0.5% (to ensure cleanliness and lack of sand/silica). Foreign MatterNil (99% minimum purity). Added Sulphur (SO2)Nil (non-sulphited).

Chemical Parameters

Microbial and Safety Limits

Total Plate Count (TPC)< 100,000 cfu/g (as per buyer requirements). Yeast and Mold< 100 cfu/g. Coliforms / E. coliNegative / Absent in 25g. SalmonellaNegative / Absent in 25g (mandatory for US FDA compliance).

Regulatory & Compliance

US FDA ComplianceFDA registered facilities, and shipments adhere to Current Good Manufacturing Practices (cGMP) and FSMA (Food Safety Modernization Act) rules. Pesticide Residue & SulfitesComplied with US EPA maximum residue limits (MRLs) and declaration of sulfites if used. CertificationsUSDA Organic (if applicable), Non-GMO, Allergen-free, Kosher, and Halal. HS CodeCommonly classified under 0712.20 (dried onions) or regional equivalents like 07108090.

Packaging & Shelf Life

Dehydrated Garlic Flakes

Export-quality dehydrated garlic flakes destined for the United States typically have a maximum moisture content of 5% to 6% and a minimum purity of 99%.

Physical & Chemical Specifications

Moisture ContentMaximum 5% to 6% to prevent caking, mold, and spoilage during transit. PurityMinimum 99% pure, clean, and free from insect infestation or damage. Size/GranulationStandard flake size ranges from 8 mm to 15 mm (or 8-16 mesh), though customized sizing is common depending on specific industrial buyer requirements. ColorNatural white to off-white or yellowish-cream. Flavor & AromaPungent, robust, and characteristic of fresh garlic with no off-flavors or rancidity. Sulphured / Non-SulphuredAvailable in both sulphured (within FDA limits) or non-sulphured options based on client preferences.

Regulatory & Compliance Standards

FDA ComplianceMust comply with United States Food and Drug Administration (FDA) regulations for food safety, sanitation, and Current Good Manufacturing Practice (CGMP). Microbiological LimitsStandard requirements mandate negative or strictly limited counts for pathogens like Salmonella, E. coli, and coliforms, verified via a Certificate of Analysis (CoA). PackagingPacked in food-grade inner poly-lined multiwall paper bags, carton boxes, or HDPE bags (typically 10 kg, 20 kg, or 25 kg) featuring moisture barriers.

Dehydrated Garlic Powder

Export-quality dehydrated garlic powder for the United States requires strict adherence to physical, chemical, and microbiological standards to comply with FDA regulations and industrial food processing demands.

Physical & Chemical Specifications

MoistureMaximum 6.0% to 6.5% to prevent caking and microbial growth. Mesh Size80 to 100 mesh (fine, free-flowing powder), though 60 mesh is also common depending on buyer requirements. ColorCream white to light yellow. Aroma / FlavorStrong, characteristic pungent garlic aroma without off-notes or rancidity. Hot Water InsolubleMaximum 20%. Foreign Matter / DefectsMaximum 0.5% to 1.0%. PurityMinimum 99%.

Microbiological Standards

Total Plate Count (TPC)Max 50,000 CFU/g. Yeast & MoldMax 500 CFU/g. Coliforms / E. coliAbsent / Negative. SalmonellaAbsent in 25g (mandatory for US import compliance).

Packaging & Documentation

PackagingTypically packed in 20 kg to 25 kg multi-wall kraft paper bags or cartons containing food-grade polyethylene (PE) or aluminum foil liners. Required DocumentsCertificate of Analysis (CoA), Phytosanitary Certificate, Certificate of Origin, and FDA prior notice compliance documentation. HS CodeCommonly classified under 0712.90.20 (dried garlic).

Dried Ginger Whole And Half-sliced

Indian export-quality whole and sliced dried ginger (Zingiber officinale) destined for the United States requires strict adherence to physical, chemical, and regulatory specifications as per US FDA norms upon prior notice and compliance with the Spices Board of India guidelines.

Physical Specifications

FormWhole dried fingers/rhizomes, split (half-cut), or uniform cross-cut slices/flakes. ColorLight brown, yellowish-tan, to golden-yellow. Size (Slices)Typically 1 to 3 inches in length/diameter and uniformly thick (approx. 3-6 mm). Aroma & TasteWarm, intensely pungent, spicy, and characteristic of natural dry ginger without mustiness. Purity & Admixture98% to 99% pure; max 1% to 2% foreign matter or damaged/shriveled pieces.

Chemical & Technical Specifications

Moisture ContentMaximum 10% to 12% (crucial to prevent mold growth during transit). Volatile Oil ContentMinimum 1.0% to 1.5% (v/w on a dry weight basis). Total AshMaximum 8.0% to 9.5% (on a dry basis). Acid-Insoluble AshMaximum 2.0%. Gingerol/Shogaol ContentVariable based on request, declared on the Certificate of Analysis (COA).

Safety & Regulatory Compliance for the US

HS Code09101120 (unbleached whole/split/sliced dry ginger). CertificationsSpices Board of India Registration, FSSAI, IEC (Import Export Code), Phytosanitary Certificate, and an NABL-accredited lab Certificate of Analysis (COA) verifying zero Salmonella/E. coli and compliance with US FDA pesticide residue limits. PackagingTypically packed in clean, moisture-proof 25 kg or 50 kg PP (Polypropylene) woven bags or Jute bags lined with HDPE food-grade inner liners.

Dehydrated Carrot Slices

Export-quality dehydrated carrot slices for the United States market meet strict physical, chemical, and microbiological standards to comply with FDA regulations and commercial food-grade requirements.

Physical & Organoleptic Specifications

Form/Cut SizeUniform slices, standard coin cuts (typically 2 mm to 4 mm thick), or custom dimensions like 3/8" or 1/4" slices upon request. ColorBright, vibrant, natural orange characteristic of fresh carrots with no artificial coloring. Flavor & AromaMildly sweet and earthy, characteristic of fresh carrots, free from off-notes, bitterness, or musty odors. Foreign MatterClean, absolutely free of glass, metal, stones, hair, insect fragments, or other extraneous plant material.

Chemical & Analytical Parameters

Moisture ContentMaximum 8% (ideally 4% to 6%) to ensure long shelf life and prevent microbial growth. SO2 (Sulfur Dioxide)Non-sulfured preferred, or within compliant FDA limits if explicitly requested/declared (e.g., <1500 ppm if treated). Pesticides & Heavy MetalsMust comply strictly with US FDA maximum residue limits (MRLs) for agricultural chemicals and heavy metals.

Microbiological Standards

Total Plate Count (TPC)Max 100,000 cfu/g. ColiformsMax 100 MPN/100g. Yeast & MoldMax 300 cfu/g. E. coliNegative / Absent in 25g. SalmonellaNegative / Absent in 25g.

Packaging & Shelf Life

PackagingFood-grade, moisture-barrier packaging such as double polyethylene (PE) inner liners inside sturdy 20 kg to 25 kg corrugated carton boxes or multi-wall HDPE bags. Vacuum sealing or nitrogen flushing with oxygen absorbers is heavily favored. Shelf Life12 to 24 months from the date of manufacture. Storage ConditionsStore in a cool, dark, dry warehouse at temperatures below 20°C to 25°C and relative humidity under 60%.

Regulatory & Export Compliance (US Market)

HS Code0712.90 (dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared). FDA ComplianceManufacturing facility must maintain a valid FDA Food Facility Registration and follow FSMA (Food Safety Modernization Act) guidelines, including Foreign Supplier Verification Program (FSVP) readiness. Documentation RequiredCertificate of Analysis (COA), Phytosanitary Certificate, Bill of Lading, and Commercial Invoice. Kosher/Halal certifications are often commercially requested by US food processors.

Dehydrated Beetroot Slices

Export-quality dehydrated beetroot slices destined for the United States typically meet strict physical, chemical, and regulatory compliance standards to satisfy USFDA guidelines and commercial food safety norms.

Physical & Chemical Specifications

Raw MaterialSound, clean, fresh, mature beetroot (Beta vulgaris) free from decay or severe blemishes. ColorNatural deep red to dark burgundy/purple-red, characteristic of beetroot. Flavor & AromaNatural earthy taste and aroma of beetroot; free from off-flavors, rancidity, or foreign odors. Moisture ContentMaximum 4% to 6% (volatile matter ≤ 4% as per eCFR 21 CFR 73.40 guidelines) to prevent microbial growth and caking. Cut/SizeSlices typically range from 3 mm to 8 mm thick or customized to buyer requirements. Foreign Matter & Defects0% foreign organic/inorganic matter; completely free of metal, glass, or insect infestation. Ash ContentAcid-insoluble ash is generally restricted to ≤ 0.5%.

Regulatory & Compliance (United States)

USFDA RegistrationThe processing facility must be registered with the U.S. Food and Drug Administration (FDA) under the Bioterrorism Act, and prior notice is required for food shipments entering the US. Compliance StandardsMust adhere to Title 21 of the Code of Federal Regulations (CFR), including 21 CFR Part 73 for color additives if used for coloring, and general Current Good Manufacturing Practice (CGMP). Heavy Metals LimitsStrict thresholds typically apply (e.g., Lead ≤ 10 ppm, Arsenic ≤ 1 ppm, Mercury ≤ 1 ppm). CertificationsISO 22000 / HACCP, Kosher, and Halal are widely expected by commercial importers.

Packaging & Shelf Life

PackagingFood-grade polyethylene (PP/PE) inner liner inside a sturdy multi-wall kraft paper bag or HDPE bag to block ambient moisture. Shelf Life12 to 24 months when stored in a cool, dry warehouse protected from direct sunlight and humidity. HS CodeCommonly classified under 0712.90 (dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared).

Dehydrated Tomato Powder

Export-quality dehydrated tomato powder for the United States requires strict adherence to physical, chemical, microbiological, and regulatory standards set by commercial buyers and the U.S. Food and Drug Administration (FDA).

Physical and Chemical Specifications

Moisture ContentMaximum 4% to 5% to prevent caking, microbial growth, and oxidation. Appearance & TextureFine, uniform, free-flowing red to red-orange powder. Mesh SizeTypically 80 to 100 mesh for instant dissolution and smooth texture in mixes. pH ValueRanges between 4.0 and 5.0 (measured in a 5% solution). SolubilityInstantly soluble or dispersible in water, sauces, and soups without clumping. Additives & Purity100% natural pure tomato solids with 0% artificial colors, preservatives, or added synthetic flavors (unless specified as a custom blended seasoning).

Microbiological Standards

Total Plate Count (TPC)Maximum 10,000 to 100,000 cfu/g. Yeast and MoldMaximum 100 to 300 cfu/g. ColiformsMaximum 100 to 400 cfu/g. E. coli & SalmonellaNegative / Zero tolerance (not detected in specified sample weights).

U.S. Regulatory & Import Compliance

Facility RegistrationThe foreign manufacturing/processing plant must be registered with the FDA under the Bioterrorism Act. Foreign Supplier Verification Program (FSVP)U.S. importers must maintain an active FSVP plan proving that the foreign supplier matches domestic U.S. food safety standards. PackagingPacked in moisture-proof, airtight multi-wall food-grade HDPE drums or laminated foil bags (with vacuum or nitrogen flushing) to guarantee a standard shelf life of 12 months. HS CodeThe HS Code for dehydrated tomato powder is 0712.90 (globally under Chapter 7 for dried vegetables), with 07129090 or regional subheadings like 07129030 commonly used for customs declarations and shipping documents.

Classification Breakdown

Chapter 07Edible vegetables and certain roots and tubers. Heading 0712Dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared. Subheading 0712.90Other vegetables; mixtures of vegetables (including dried/dehydrated tomatoes and tomato powder).

Dehydrated Bitter Gourd Powder

Export-quality dehydrated bitter gourd (karela) powder for the United States requires strict adherence to physical, chemical, microbial, and US FDA food safety standards.

Physical & Chemical Specifications

AppearanceFine, free-flowing powder. ColorNatural dark green to olive green (free from artificial coloring or dyes). Taste & AromaCharacteristic bitter taste with a strong, natural vegetable aroma. Moisture ContentMaximum 5% to 7% (to prevent caking and microbial growth). Particle Size80 to 100 mesh size (or customizable based on buyer requirement). Purity100% pure, free from foreign matter, dirt, and added preservatives.

Regulatory & Documentation Requirements for the US

HS CodeCommonly classified under 0712.90 (dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared). US FDA ComplianceThe processing facility must be FDA registered, and shipments require a Prior Notice confirmation before entry into the US. Certifications NeededCertificate of Analysis (CoA) for every batch, non-GMO verification, and third-party lab testing reports for heavy metals and pesticides.

Microbial & Safety Standards

Total Plate Count (TPC)< 100,000 cfu/g. Yeast & Mold< 1,000 cfu/g. Coliforms / E. coli / SalmonellaAbsent / Negative per 25g (mandatory for US customs and food safety compliance).

Packaging & Shelf Life

PackagingFood-grade HDPE bags with an inner liner or aluminum foil-laminated stand-up pouches packed in corrugated export cartons to block moisture. Shelf Life12 to 24 months when stored in a cool, dry, airtight environment away from direct sunlight.

Dehydrated Cabbage Slices

Export-quality dehydrated cabbage slices for the United States meet strict physical, chemical, and microbiological standards to comply with FDA regulations and B2B food manufacturing requirements.

Physical Specifications

Appearance / FormClean, uniform flakes or slices cut from sound, fresh green cabbage. ColorNatural pale green to light green with minimal yellowish or brown discoloration. Flavor / AromaCharacteristic of dry cabbage, free from off-flavors, rancidity, or mustiness. Foreign Matter100% free from glass, metal, stones, insects, or extraneous vegetable matter.

Chemical Specifications

Moisture ContentMaximum 5% to 6% (to prevent mold and microbial growth). Total AshMaximum 8% (acid-insoluble ash max 0.5%). SO2 (Sulfur Dioxide)Meeting FDA limits (typically <50 ppm or specified as sulfite-free if labeled organic/natural).

Microbiological Standards

Standard Plate Count (SPC)< 50,000 cfu/g. Coliforms< 10 cfu/g. Yeast and Mold< 100 cfu/g. SalmonellaNegative in 25g (mandatory for US import compliance). E. coliNegative / < 3 MPN/g.

Packaging & Regulatory Compliance

PackagingFood-grade polyethylene inner liner inside a robust outer carton or multi-wall paper bag to block moisture. Regulatory RequirementImporters must comply with FDA Food Safety Modernization Act (FSMA) and Foreign Supplier Verification Program (FSVP). DocumentationMust include a Certificate of Analysis (CoA), Phytosanitary Certificate, and Bill of Lading. HS CodeThe HS code (or HSN code) for dehydrated cabbage slices is 07129090.

Classification Details

Chapter07 (edible vegetables and certain roots and tubers). Heading0712 (dried vegetables, whole, cut, sliced, broken or in powder, but not further prepared). Subheading071290 (other vegetables; mixtures of vegetables). National/Specific Code07129090 (other dried/dehydrated vegetables not specifically listed under garlic, potatoes, asparagus, etc.).