Fragaria vesca L.
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Prover Brasil for Export Ltda. supplies Strawberry Powder 2:1 from Brazil for international companies seeking a convenient fruit-based ingredient for food, beverage and nutritional product development.
Produced from strawberry fruit material, this powdered format offers manufacturers and professional buyers a practical way to incorporate strawberry identity, flavor and naturally occurring fruit compounds into a wide range of formulations.
Product: Strawberry Powder 2:1
Scientific Name: Fragaria vesca L.
Family: Rosaceae
Plant Part: Fruit
Origin: Brazil
Commercial Format: Bulk ingredient for professional buyers
Supplier: Prover Brasil for Export Ltda.
International Supply: Air, sea and courier shipments according to order requirements
The botanical name Fragaria vesca L. can be verified through Plants of the World Online – Kew Science.
Strawberry Powder 2:1 is a concentrated fruit ingredient designed to make strawberry easier to handle, transport, store and incorporate into commercial formulations.
The 2:1 designation describes a concentration relationship according to the applicable production specification. It should not automatically be interpreted as meaning that every nutrient, vitamin or phytochemical is present at twice the concentration found in fresh fruit.
Professional buyers should always evaluate the applicable product specification and Certificate of Analysis when determining the ingredient’s composition and suitability for a finished product.
This is particularly important when a formulation requires a declared nutritional value, specific particle size, moisture limit, microbiological standard or other technical parameter.
Strawberry is one of the most recognizable fruit flavors in international food and beverage markets.
Its familiar berry profile gives product developers considerable flexibility. Strawberry can be positioned as a primary flavor or combined with other fruits to create more complex formulations.
Potential combinations include:
The powdered format can also reduce some of the logistical difficulties associated with using fresh fruit in industrial production.
Strawberries naturally contain vitamin C together with several classes of plant compounds, including anthocyanins and other polyphenols.
Published scientific literature has examined the nutritional and phytochemical composition of strawberries extensively.
A scientific review indexed by the U.S. National Library of Medicine discusses strawberry composition, nutritional quality and phytochemicals. Read the publication at PubMed – Strawberry: composition, nutritional quality, and impact on human health.
Nutritional information about strawberries can also be researched through USDA FoodData Central.
However, composition data for fresh strawberries should not be used as a substitute for analytical data from Strawberry Powder 2:1.
Processing, concentration, raw-material variability, formulation components and storage conditions can influence the finished powder.
For commercial labeling or formulation calculations, use the actual specification and analytical results for the supplied ingredient.
Powdered strawberry is easier to weigh, blend and incorporate into many dry formulations than fresh fruit.
This can simplify ingredient handling in industrial production.
Strawberry is familiar to consumers in many countries and works across multiple food and beverage categories.
It can be used alone or as part of mixed-fruit concepts.
Strawberries are scientifically recognized as sources of several naturally occurring polyphenols, including anthocyanins.
The amount present in the commercial powder should be confirmed through appropriate analytical testing whenever a specific composition is required.
Strawberry Powder 2:1 can support product concepts centered on:
The powder format can be evaluated for use in premixes, sachets and other dry systems where manufacturers prefer ingredients that can be accurately weighed and blended.
Actual flowability, dispersibility and processing performance should be confirmed through formulation trials.
Strawberry Powder 2:1 can be evaluated by companies operating in several industries.
Potential applications include:
For beverage development, manufacturers should test dispersibility, sedimentation, acidity, sweetness, color and flavor stability in the complete formulation.
Possible applications include:
Heat-processing conditions should be evaluated during development because temperature can influence fruit flavor, color and some naturally occurring compounds.
Strawberry Powder 2:1 can also be evaluated for:
The appropriate inclusion rate depends on the intended serving size, sensory profile and technical requirements of the finished product.
The ingredient may be useful for companies producing dry mixes for:
Strawberry offers a versatile flavor base for beverage formulators.
It combines particularly well with banana, vanilla and dairy-style flavor systems for creamy beverage concepts.
For more refreshing profiles, product developers may combine strawberry with citrus, acerola or camu camu.
Berry blends can combine strawberry with acai, blueberry, raspberry or other fruit ingredients.
Companies developing Brazilian fruit formulations may also explore our Camu Camu Fruit Products, Acai Powder and Jabuticaba Fruit Products.
Food manufacturers can use strawberry powder as both a flavor-oriented ingredient and part of a broader fruit formulation.
Possible concepts include strawberry breakfast powders, berry cereal blends, fruit bars, yogurt preparations, confectionery centers and powdered desserts.
Strawberry also provides useful pairing opportunities.
For example:
Strawberry + Acai
Suitable for berry-forward smoothie and nutrition concepts.
Strawberry + Acerola
Useful for fruit blends where manufacturers want to combine a familiar strawberry profile with a Brazilian fruit ingredient.
Explore our Acerola Berry Products.
Strawberry + Camu Camu
Creates an interesting combination of familiar berry notes and the naturally tart profile of camu camu.
Strawberry + Jabuticaba
Offers manufacturers an opportunity to develop a more distinctive Brazilian berry-inspired concept.
Instead of limiting Strawberry Powder 2:1 to traditional strawberry drinks, product developers can evaluate more differentiated concepts.
A creamy fruit profile designed for powdered shakes, breakfast drinks or smoothie formulations.
A berry-oriented formulation combining strawberry familiarity with Brazilian acai positioning.
A strawberry-based beverage profile balanced with the naturally tart character of camu camu.
Suitable for companies developing dessert-inspired nutrition products, shake mixes or snack formulations.
A formulation concept suitable for oat, soy, almond or other plant-based beverage systems.
Commercial formulations should always undergo sensory, stability and technical testing before launch.
Ingredient selection should involve more than comparing price per kilogram.
Importers and product developers should review the technical characteristics relevant to their specific application.
Important parameters may include:
Requirements can vary according to destination country and intended use.
A specification appropriate for a powdered beverage may not necessarily be the ideal specification for tablets, confectionery or another finished product.
The designation 2:1 should be interpreted according to the production specification supplied with the ingredient.
It describes a fruit-to-finished-ingredient relationship or concentration basis established for the product.
It does not automatically mean:
These characteristics depend on raw material, processing conditions, formulation components and other variables.
When developing nutrition facts or product claims, buyers should rely on analytical results rather than the concentration ratio alone.
Natural fruit ingredients can vary from batch to batch.
This variation may be influenced by factors including fruit maturity, harvest conditions, processing and storage.
Manufacturers developing color-sensitive or flavor-sensitive products should perform sample evaluation and production trials.
Recommended evaluation points include:
This technical approach is especially important when moving from laboratory formulation to commercial-scale production.
Store Strawberry Powder 2:1 in its original properly sealed packaging in a cool and dry environment.
Protect the ingredient from:
After opening, close the packaging correctly and keep handling equipment clean and dry.
Always follow the storage conditions indicated in the applicable product specification.
Prover Brasil for Export Ltda. supplies Brazilian ingredients to professional buyers in international markets.
Strawberry Powder 2:1 can be considered by:
Companies sourcing several Brazilian ingredients can explore our complete product catalog.
Learn more about Prover Brasil for Export Ltda. and our experience supplying Brazilian ingredients to international customers.
Looking for Strawberry Powder 2:1 from Brazil for your next formulation or distribution project?
When requesting a quotation, provide as much information as possible, including:
This information helps our export team prepare a more accurate commercial quotation.
Contact Prover Brasil for Export Ltda. to discuss your Strawberry Powder 2:1 requirements.
Strawberry Powder 2:1 is a concentrated powdered strawberry ingredient intended for food, beverage and other professional formulation applications.
The 2:1 ratio should be interpreted according to the applicable production specification.
The botanical name is Fragaria vesca L., belonging to the Rosaceae family.
The accepted botanical name can be verified through Kew Science – Plants of the World Online.
It can be evaluated for powdered beverages, smoothie mixes, nutrition shakes, fruit beverages and other drink formulations.
Manufacturers should conduct formulation and stability testing before commercial production.
Yes. Strawberry works well in many multi-fruit concepts.
Potential combinations include acai, acerola, camu camu, jabuticaba, banana, mango, blueberry and raspberry.
No.
A 2:1 concentration ratio should not be treated as a vitamin C assay or guarantee that every naturally occurring compound is doubled.
Use analytical data from the supplied product specification and Certificate of Analysis when specific nutritional values are required.
Strawberry fruit naturally contains several polyphenolic compounds, including anthocyanins, and strawberry phytochemistry has been extensively investigated in scientific literature.
However, the composition of a commercial powder should be established through appropriate analytical testing rather than assumed from fresh-fruit research.
Prover Brasil for Export Ltda. supplies Strawberry Powder 2:1 to professional international buyers.
Importers, distributors and industrial customers can request a quotation according to required quantity and destination.
Giampieri F. et al. – Strawberry: composition, nutritional quality, and impact on human health.
Scientific review covering strawberry nutritional and phytochemical composition.
View the publication on PubMed
Basu A. et al. – Strawberry as a functional food: an evidence-based review.
Review of research concerning strawberry fruit and its naturally occurring compounds.
View the publication on PubMed
USDA FoodData Central – Strawberries.
Official U.S. Department of Agriculture food-composition database.
Search strawberry nutritional data at USDA FoodData Central
Royal Botanic Gardens, Kew – Fragaria vesca L.
International botanical reference for taxonomic information.
View the botanical record at Plants of the World Online
Important: Published studies concerning fresh strawberry fruit or experimental products should not automatically be interpreted as analytical specifications, regulatory claims or therapeutic claims for the Strawberry Powder 2:1 supplied commercially. Product characteristics should be confirmed through the applicable specification and Certificate of Analysis.
