CPG FOOD INGREDIENTS
Ingredients built for food formulators.
Clean-label fortification, natural acidity and texture from Kenyan baobab and tamarind — with analytical specs, dosage guidance and lot-level documentation your QA team can rely on.
CPG Food
Products for food manufacturing
Ingredients for food manufacturing, formulation and private label — with analytical specs, dosage guidance and batch documentation.
Baobab Fruit Powder
The dried pulp of the baobab fruit, milled fine — nothing added, nothing extracted. Naturally high in vitamin C and fibre, with a clean citrus-sherbet tang that formulators use for flavour balance, sugar reduction and label-friendly fortification.
Full specification →
Tamarind
Wild and semi-cultivated tamarind from the Eastern and Coastal regions. Available as whole pods, semi-dried pulp, and processed paste/concentrate. Steady demand from Indian processors, Gulf ethnic-food wholesale, and EU ingredient importers.
Full specification →
Dried Mango
Solar and toll-dehydrated slices from the November–March mango glut — when farmgate prices are at their lowest. Shelf-stable with no cold chain required. SO2-free, moisture-consistent, clean lots. Strong EU organic/natural snack and Gulf demand.
Full specification →APPLICATIONS
Food applications we support
Food
Clean-label fortification and flavour balance for bakery, dairy alternatives, cereals, bars and savoury applications. Natural acidity helps reduce added sugar and salt in seasoning blends.
Typically 1 – 8 % depending on application
- Cereals and bars
- Bakery
- Dairy and plant-based alternatives
- Snacks and seasonings
- Sauces and condiments
Food
Tangy, clean-label acidulant for sauces, condiments, spice blends, ethnic retail and seasoning applications.
Typically 2 – 12 % depending on form and end use
- Sauces and condiments
- Spice blends
- Ethnic food retail
- Seasonings and marinades
SPECIFICATION HIGHLIGHTS
What a food buyer will find on the CoA
Baobab Powder
- Vitamin C (typical)
- ≥ 150 mg / 100 g
- Total dietary fibre (typical)
- ≥ 45 %
- Moisture
- ≤ 8.0 %
- Water activity (aw)
- ≤ 0.60
- pH (5 % solution)
- 3.0 – 4.0
- Solubility / dispersibility
- Disperses in water with gentle agitation; fibre-rich, not fully soluble
Tamarind
- Moisture (pulp/paste)
- ≤ 20 % (buyer-verified)
- Tartaric acid (paste, typical)
- 8 – 18 %
- Brix (concentrate, typical)
- 55 – 65 °Brix
- pH (paste, typical)
- 2.8 – 3.5
- Foreign matter
- None visible
- Aerobic plate count
- ≤ 1.0 × 10⁵ CFU / g
Dried Mango
- Moisture
- 10 – 18 % (buyer-specified)
- SO2
- Not added / SO2-free
- Water activity (aw)
- ≤ 0.65
- Aerobic plate count
- ≤ 1.0 × 10⁵ CFU / g
- Yeast and mould
- ≤ 1.0 × 10³ CFU / g
- Salmonella
- Absent in 25 g
Put it on your bench
We send a food-grade sample with its batch Certificate of Analysis, specification sheet and allergen statement — everything your R&D and QA need to evaluate.