Industry News

Instant coffee is one of the world's most traded food commodities, and behind every cup lies a process that decides whether the flavor sings or falls flat: spray drying.The flavor challengeCoffee contains hundreds of volatile aromatic compounds that are easily damaged by heat, oxygen, and moisture. The key challenge for any instant coffee manufacturer is to remove water from liquid coffee extract while preserving as much of the original flavor profile as possible. Spray drying does this by design — it converts liquid coffee concentrate into a dry, shelf-stable powder in seconds, minimizing the duration of heat exposure.How spray drying works for coffeeIn a spray-drying tower, liquid coffee concentrate is atomized into a mist of fine droplets that make contact with a controlled stream of hot air. The massive surface area of the droplets enables moisture to evaporate almost instantly, while the core temperature of each particle stays well below the air temperature due to evaporative cooling. This is the magic — the powder does not "cook" the way it would in a slower drying method, so fragile coffee aromas survive.A useful analogy: spray drying is a flash of heat, not a slow roast. That distinction matters for flavor.What influences the final tasteSeveral process variables directly affect the sensory quality of instant coffee powder:- Feed concentration and solids content — too thin means longer drying, too thick affects solubility- Inlet and outlet air temperatures — must be balanced to protect volatiles while achieving target moisture- Atomizer type and speed — determines particle size distribution, which influences dissolution behavior and mouthfeel- Post-drying handling — cooling, agglomeration (if required), and packaging with inert gas flushing or vacuum sealing to prevent oxidationNone of these are one-size-fits-all. A serious manufacturer adjusts parameters to match the coffee variety and the customer's desired cup profile.Why it matters to buyersFor importers and brand owners, the spray-drying capability of your supplier is not just a technical detail — it is the difference between coffee that tastes like coffee and coffee that tastes like burnt cardboard. When evaluating suppliers, ask about their process control, how they handle flavor-sensitive raw materials, and whether they can share samples that match what you would receive at scale.At HENG GOODWILL FOOD, spray drying is our core competency, backed by ISO 22000, HACCP, and HALAL certifications. If you are sourcing instant coffee powder, we welcome your questions about process and samples.Wetsite: www.hengfoood.com

Honey powder, also known as spray-dried honey powder, is made from natural liquid honey as main raw material, mixed with maltodextrin, rice starch and other carriers, produced via filtration, low-temperature concentration and spray drying. It fully retains the aroma and flavor of natural honey, solving the pain points of liquid honey such as difficult transportation, easy fermentation, crystallization and stickiness, and serves as mainstream natural sweetener for food industry and instant solid beverage raw materials.Core AdvantagesNatural flavor: pure honey floral fragrance, free of artificial flavors and synthetic sweeteners, ideal for clean label products;Easy application: good powder flowability, customizable mesh size 80–120 mesh, mixes evenly with milk tea powder, cocoa powder and meal replacement powder without caking;Low logistics cost: no cold chain required, resistant to fermentation, 25kg bags convenient for sea export, 18-month shelf life;Multi-function: provides sweetness, aroma enhancement, moisture retention and coloring, heat-resistant, suitable for hot & cold processing.Main ApplicationsInstant milk tea powder, hot chocolate powder, meal replacement solid drinks, cereal breakfast, bakery pastries, candy, instant ginger jujube powder, functional health powder, commercial beverage base; bulk exported to food factories in Southeast Asia, Middle East and Africa.Basic SpecificationsAppearance: light yellow fine powder; honey solids content adjustable on demand; customizable mesh 80–120; packed in 25kg food-grade paper bags with inner liner, store in cool dry place, shelf life 18 months.Advantages over liquid honeyLiquid honey easily crystallizes, leaks during long-distance transport and ferments in summer; honey powder is stable dry powder compatible with solid production lines, greatly cutting factory loss and storage cost.

A ready-to-use instant solid beverage mainly composed of cocoa powder, blended with sugar, milk powder or non-dairy creamer, emulsifiers, stabilizers and flavorings.Usage: Stir with hot water or hot milk to make a rich, creamy hot chocolate drink in seconds.Types: Dairy, non-dairy, low/no sugar, high-cocoa (≥30%) premium versions.Features: Good solubility, rich aroma, smooth & thick taste. Widely used in households, cafés, hotels, vending machines, bubble tea shops and baking.Benefits: Easy storage, long shelf life, cost-effective. A top “comfort & mood drink” in cold seasons and an all-year staple for food service.Health & Clean Label Lead InnovationLow/No Sugar: 34.7% of sales in 2025 use erythritol/stevia instead of sugar.Clean Label: 0 trans fat, no artificial flavors, fewer additives. High-cocoa (≥30%), organic, vegan lines grow fastest.Functional: Added prebiotics, collagen, fiber, adaptogens (reishi/ashwagandha).

Vegan Creamer, also known as plant-based creamer, is a dairy-free, 100% plant-derived alternative to traditional dairy creamer. It is made from plant oils (coconut, palm, oat), plant proteins (soy, pea, almond), maltodextrin, and emulsifiers, processed via emulsification, homogenization, and spray drying.Key Features: Lactose-free, cholesterol-free, no animal protein, no dairy ingredients. Ideal for vegans, lactose-intolerant consumers, and health-focused diets.Forms: Powder (instant, most common), liquid (coffee-specific).Applications: Coffee, milk tea, bubble tea, baking, desserts, instant beverages.Difference from Regular Non-Dairy Creamer: Regular non-dairy creamer often contains sodium caseinate (milk protein) (not vegan). Vegan Creamer uses only plant sources with zero dairy.The industry has completed 3 generations of tech upgrades:Gen 1: Physical blend (coconut oil + almond flour), prone to separation;Gen 2: Enzymatic hydrolysis (plant protein breakdown), improved stability, 12-month shelf life;Gen 3: Supercritical extraction (precision plant fat separation), dairy-like taste, 60% less saturated fat.2025–2026 new launches focus on clean label, no additives, organic certification.China is the fastest-growing market，contributing 47% of global growth in 2025。B2B (tea/coffee/baking) accounts for 90% of demand; major chains fully adopted vegan creamer in 2025. Domestic tech breakthroughs: 30% lower cost than imports，exports to SE Asia, Middle East, Europe surge.

Many people confuse hot chocolate powder with pure cocoa powder. Pure cocoa is made from defatted crushed cocoa beans with bitter taste, while instant hot chocolate powder is blended with cocoa powder, sugar, milk powder and non-dairy creamer for rich sweet and mellow flavor.Three mainstream types dominate the market: regular sweet, low-sugar and sugar-free. Classic sweet formula is widely sold in supermarkets and vending machines; low-sugar versions are favored by coffee shops and bakeries for healthy consumption.Most cocoa beans are originated from Côte d’Ivoire and Ghana in West Africa, while premium cocoa comes from Ecuador and Peru. Chinese-made hot chocolate powder is popular for household brewing and exported in bulk to Middle East, Africa and Southeast Asia for beverage factory production.It can be mixed with hot water or milk for hot drinks, or made into iced chocolate, milkshake and baking filling, resulting in steady global market demand.