The problem with drying the derivatives
Although the conventional wisdom is to dry wine-making derivatives into powder, this process leads to:
- significant loss in flavour
- significant loss in nutrition.
- high cost of manufacturing; drying and milling it is extremely expensive (high capital cost for the short drying period)
- substantial energy and heat (CFCs)
Although there is an enormous amount of research and development around using powdered derivatives in the food-chain, the above issues, especially cost, has limited the use in food processing