The food industry is shifting toward simpler formulations while maintaining consistent quality. Manufacturers are under pressure to reduce the use of additives, improve label transparency, and deliver stable results across production.
Within this shift, extruded vegetables are emerging as a way to rethink formulation itself, going beyond the simple replacement of individual components. Used across categories such as meat processing, sauces, dry mixes, and health-oriented products, they allow manufacturers to achieve functional and sensory results with fewer inputs.
Bravolli operates in this segment with a focus on extruded vegetables, also known as instant vegetables. These solutions are already applied across a wide range of production processes.
The core value of these developments lies in their ability to simplify formulations while maintaining product quality. Manufacturers can reduce reliance on additives without compromising taste, texture, or stability of the final product.
A Ready-to-Use Ingredient Without Compromises
In recent years, Bravolli introduced a dedicated line of extruded vegetables designed for direct use in production without any preliminary preparation.
The portfolio includes both single-ingredient and combined solutions. Among single-product options are beetroot, carrot, spinach, broccoli, pumpkin, celery root, and others. Combined formulations include blends such as pumpkin with ginger and curry, carrot with garlic, beetroot with garlic, carrot with chili, and carrot with onion.
These products are manufactured using controlled extrusion technology, allowing Bravolli to manage key product characteristics at the processing stage. This includes eliminating undesirable flavor notes such as bitterness or earthiness, stabilizing color and microbiological parameters, improving water and fat binding, and enhancing swelling capacity and hydration compared to traditional dried or fresh vegetables.
As a result, manufacturers receive a stable and predictable ingredient that does not require special storage conditions and maintains consistent properties throughout its shelf life.
Technology and Industrial Implementation
Bravolli has translated a complex technological process into a scalable industrial solution.
The extrusion process itself takes only a few seconds, which allows preservation of the mineral profile and part of the vitamin content. This becomes particularly important in the context of clean label products, where both ingredient transparency and nutritional value are critical.
As noted by Viacheslav Elupov, CEO of Bravolli:
“Our goal was to create an ingredient that combined the functionality of dried vegetables with the vibrant flavor of fresh ones, while being convenient for industrial-scale use. Extruded vegetables are the result of systematic work in managing texture, flavor, and stability. We see that the market is ready to move from complex recipes to short, transparent formulations, and our developments are accelerating this transition.”
Applications Across Key Product Categories
The effectiveness of extruded vegetables is already confirmed in real production environments across several categories.
In meat products such as meatballs and patties, adding 1–5% allows manufacturers to achieve a balanced flavor profile while maintaining juiciness.
In mayonnaise and sauces, 3–5% added at the dry mixing stage creates a distinctive flavor without the need for artificial flavorings.
In dry beverage mixes, they improve taste, color, and texture while also enriching the product with minerals and dietary fiber.
In food concentrates and instant products, they support proper texture formation and allow for shorter reconstitution time.
Results in Production and Market Positioning
Bravolli has developed a line of vegetable-based ingredients that respond directly to the growing demand for clean-label, functionally efficient solutions. Its products have been validated in real production environments, demonstrating consistent performance across multiple categories, from meat products to dry mixes and sauces.
By enabling manufacturers to achieve desired taste, texture, and stability with fewer components, these ingredients offer a practical path away from complex formulations with long ingredient lists. This positions extruded vegetables as a scalable solution for companies adapting to evolving consumer and regulatory expectations.
At the same time, Bravolli has built the technical and operational expertise to support clients throughout the entire process, from formulation and product development to industrial implementation. This integrated approach strengthens the company’s position as it expands into international markets, including North America, where demand for natural, transparent ingredients continues to grow.
Market Expansion and Next Steps
Looking ahead, Bravolli continues to expand its international presence, responding to growing demand for natural ingredients and shorter, more transparent formulations across global markets.
Its approach reflects a broader shift in how food products are developed. By embedding functionality directly into ingredients, manufacturers can simplify formulations while maintaining performance, improving product appeal while keeping both recipes and production processes efficient and manageable in an increasingly demanding market environment.
