Juice vs. Whole powders: A Spinaca Farms story

Let’s start here: I’m not what you’d call eloquent.

In fact, when I try to write, what comes out is more “brain dump” than polished thought. Luckily, for the better part of 13 years, I’ve had a Bonus Genius content maven who takes my ramblings and transforms them into something you might actually want to read. When I told them I wanted to write about vegetable powders, they said, “Dude, just mansplain it and I’ll handle the rest.” So buckle up — mansplaining coming in hot.

The learning curve (spoiler: It was expensive)

Our company’s growth has come from finding ways to upvalue what used to be waste in fresh vegetable farming. Instead of throwing away perfectly edible plant parts, we asked: How can we turn this into something useful? Answer: by entering the ingredient market. Cue the steep learning curve, lots of trial and error, and plenty of “oh no, why did we spend that much money on that?” moments.

In the early days, we thought we’d differentiate ourselves with some fancy drying technology. It made a beautiful, premium powder… that wasn’t soluble enough for one market and way too expensive for the other. Fail. But giving up wasn’t an option — especially not when the whole point was to reduce waste. So we pivoted.

Now, instead of trying to force one product to fit every need, we make two different powders using two different drying methods. Problem solved.

Juice vs. Whole powders (aka The juicer analogy)

If you’ve ever owned a juicer at home, you already know where this is going. You push in fruits and veggies, juice comes out one side, pulp comes out the other. Most people toss the pulp (okay, compost if you’re virtuous) and sip the juice.

At Spinaca, we don’t waste either. We dry both.

• Juice Powder: Inside juice are soluble solids—mainly carbs like sucrose and soluble fiber. We gently dry those down into an ultra-concentrated, fully soluble powder. This stuff blends seamlessly and is about as close as you can get to freshly squeezed in powdered form.

• Whole (Pulp) Powder: Meanwhile, the pulp still has plenty of good stuff—fiber and protein, for starters. We gently dry it, grind it down, and create a whole-food powder designed for people who care less about solubility and more about keeping the “whole” in whole foods.

Which one’s better?

Depends on what you need:

• Want bioavailability and a smooth mix-in? Go for the Juice Powder.

• Want all the fiber, protein, and benefits of the whole plant? Grab the Whole Powder.

Both are USDA Organic, Non-GMO, Halal, and Kosher certified. Both ship worldwide. Both help us keep edible plants from becoming waste.

Final word

So there you have it: Juice vs. Whole Powders, explained the Spinaca way. We’re not in this to create waste—we’re here to transform it. If you’re looking for purpose-built powders for your business, give us a shout. We’ll help you find the perfect fit.

Interested in high-quality vegetable powders that fit your exact needs? Contact Zack at zack@spinacafarms.com and let’s talk.