Beetroot Powder

Beetroot colour is betalain, and betalain is fragile. Above roughly 60 °C, or an hour in a warm room, the powder goes from crimson to dull brown. We dry at 45-50 °C, mill cool, and pack the same day so the pigment arrives intact.

We use fresh root rather than the spent pulp left over from a juice line, which is why the flavour reads as sweet-earthy instead of flat. The powder will still darken slightly over a year, which is normal and worth telling a customer who cares about it.

It is the most requested colourant in the range for bakery, beverage and health-food work, and the one where the difference between a good lot and a bad one is entirely visible.

Join the launch list for the price list and the specification sheet.

What makes it different

Nutritional information

The panel for this product is not final yet. The analysed values will be published with the first lot, and every pouch will carry them.

How to use it

• Half a teaspoon in water with lemon - a natural pre-workout colour.
• Tint a cheesecake or a red velvet batter.
• Blend with carrot, apple and ginger into a morning juice.
• Dust a flatbread for a coloured roti.

Specification

Ingredients

100% Beta vulgaris root powder.

Allergen advice

Expected: no declared allergens. Packed in a facility that also handles nuts and cereals.

Storage

Store in a cool, dry place away from direct sunlight, in a resealable pouch.

Marketed & packed by

Ekmé, A-116 Matrushakti Society, Punagam, Surat, Gujarat 395010, India. FSSAI Lic. No. 20726031005883.