Dry4Good secures US$5.6M to expand clean-label ingredient production tenfold

FRANCE – French food technology company Dry4Good has secured €5 million (US$5.6 million) in funding to significantly expand production of its naturally dried fruit, vegetable and botanical ingredients, positioning itself to meet rising demand for clean-label food formulations.

The investment will increase the company’s annual production capacity from 80 metric tons to 800 metric tons, supported by the installation of two additional production lines at its manufacturing facility in Cergy, France.

The expansion comes as food and beverage manufacturers worldwide intensify efforts to simplify ingredient lists, eliminate artificial additives and respond to growing consumer demand for minimally processed foods with recognizable ingredients.

Dry4Good has developed a proprietary ambient-temperature drying technology that preserves the natural flavor, color and nutritional properties of fruits, vegetables and aromatic plants.

Unlike conventional high-heat drying processes, which can diminish sensory characteristics and nutrient content, the company’s technology removes moisture while maintaining the qualities of fresh produce.

According to Romaric Janssen, President and Co-founder of Dry4Good, the technology addresses one of the food industry’s longstanding challenges—developing dried ingredients that closely replicate the sensory experience of fresh ingredients.

“Our process preserves the organoleptic and nutritional qualities of fresh produce in additive-free ingredients, providing manufacturers with an alternative to ultra-processed formulations,” Janssen said.

The resulting powders and ingredients are designed for use across a wide range of food applications, including bakery products, confectionery, chocolate, beverages and prepared meals.

Several food manufacturers are already incorporating Dry4Good’s ingredients into product reformulation programs.

Applications include replacing artificial ginger flavoring with natural ginger powder in chocolate products, using raspberry powder to deliver both color and flavor in baked goods, and incorporating spinach powder into dough formulations to improve nutritional value while maintaining clean-label declarations.

The investment comes amid tightening regulatory scrutiny and shifting consumer preferences across Europe and North America, where manufacturers are increasingly reformulating products to reduce artificial colors, flavors and preservatives while improving ingredient transparency.

Industry analysts note that the clean-label movement has evolved beyond a consumer trend into a strategic priority for food manufacturers seeking to comply with changing regulations and strengthen brand trust.

Natural ingredients that deliver functional performance without synthetic additives are becoming increasingly valuable as companies balance product quality with sustainability and transparency goals.

Looking ahead, Dry4Good plans to maximize utilization of its expanded pilot facility before developing a larger commercial-scale production plant capable of producing three to four times the current pilot capacity.

The company also aims to broaden the commercial validation of its technology across additional food categories while expanding its customer base internationally.

The latest investment reflects growing confidence in ingredient technologies that support cleaner formulations and reduced food processing.

As demand for natural, plant-based ingredients continues to rise, innovations in gentle processing technologies are expected to play an increasingly important role in helping food manufacturers deliver products that meet both regulatory requirements and evolving consumer expectations for healthier, more transparent food choices.

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