Snack and namkeen makers use onion in two ways: as a visible, crunchy component and as flavour in the seasoning. Both must survive packing and shelf life. Coated fried onion keeps its crunch in mixes, while onion and garlic powders give the savoury base most snack seasonings are built on.
How snack manufacturers use onion and garlic
- Namkeen and snack mixes: crisp fried onion as an ingredient you can see and taste.
- Chips and extruded snacks: onion and garlic powder in topical seasonings such as sour cream and onion, masala and garlic.
- Toppings: fried onion on salads, burgers, hot dogs and street food.
- Coated nuts and crackers: granules and powder in the coating.
Recommended products
- Fried Coated Pink Onion and Fried Coated White Onion: stay crisp for longer in mixes.
- Dehydrated White Onion Powder: the standard base for snack seasonings.
- Dehydrated Garlic Powder and Garlic Granules.
- Spices: chilli powder, turmeric, cumin and amchur for masala blends.
What to specify
For fried onion: coated or non-coated, colour and oil level. For powders: mesh, colour and microbiological limits, which matter in seasonings applied after cooking. Ask for the coating ingredients and allergen statement if you need a gluten-free claim.