dryCEPT® - The future of dried food - fresher for longer

The global dried vegetable market is expected to witness strong growth in the coming years. With the dryCEPT® application, it is possible to make the drying process significantly more efficient, saving time and money.

Sustainability and efficiency with dryCEPT®

We all know efficiency and making the most of the resources we use are sustainable ways forward if we want to reduce the footprint on our planet. The dried food processing industry is no exception. With the raging energy prices, being efficient is not just a sustainability question but also very much an economical one. That is where dryCEPT® can make a huge difference.

dryCEPT® est une technologie innovante qui peut être appliquée aux fruits, légumes et herbes aromatiques, avant les processus de séchage ou de déshydratation. 

Positive market outlook

The margins are being squeezed by energy pricing, but long term the market is expected to grow. With new innovative technology for drying food, such as dryCEPT®, the future looks promising.

Due to increased demand for healthy convenience food with longer shelf life, the global dried vegetable market is expected to witness strong growth in the coming years. 

Global growth

North America is expected to represent the largest share of the dried vegetable market due to the increased demand for ready-to-eat and processed food in the region.

The well-established agricultural sector in North America is another important reason for the region’s growth in dried vegetables.

The demand for dried vegetables from European countries is expected to increase enormously, due to the growing demand for nutritious and healthy food.

The Asia-Pacific region is expected to grow at a significant rate in the global market for dried vegetables. In this area, it is mainly China and India, which are expected to become the largest exporters of vegetables all over the world.

Increasing demand for dried food

The increasingly challenging working environment in cities, as well as increasing working time, leads to high demand for ready-to-eat dishes. In addition, dried vegetables are available in a wide variety, leading to increased consumer choice.

Prepared food, baby food, soups, smoothies, salads, salad dressings, and sauces are popular areas of use of dried vegetables.

dryCEPT® revolutionizes the industry

dryCEPT® is an innovative technology that can be applied to fruit, vegetables, and herbs, before the drying or dehydrating processes. It opens plant cells, making it possible to release water. This results in improved rehydrating properties, decreased drying time, intensified taste, preserved color intensity, and retained aroma compounds.

A leading manufacturer of air-dried herbs and vegetables in Germany has installed a Jörd system (dryCEPT®) in their production line for drying carrots.

Jörd system dryCEPT®

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