The problem with drying the derivatives

Although the conventional wisdom is to dry wine-making derivatives into powder, this process leads to:

  1. significant loss in flavour
  2. significant loss in nutrition.
  3. high cost of manufacturing; drying and milling it is extremely expensive (high capital cost for the short drying period)
  4. 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