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Potato Granules
Versatile Solutions for
Food Innovation
Dehydrated Potato
Dehydrated Vegetables
Frozen Potatoes
Frozen Vegetables
Supporting modern food formulations with reliable process efficiency.
Goodrich Potato Granules are produced through a specialized granulation process followed by controlled air drying, designed to preserve the integrity of whole potato cells. This differentiates them from drum-dried flakes and flour, resulting in a product with lower free starch, reduced stickiness, and superior handling characteristics.
KNOW ME BETTER
The granulation process ensures a coarse, free-flowing structure, while gentle drying maintains functional properties. As a result, granules are highly absorbent with low viscosity and limited gelling, enabling effective water retention with minimal cohesion best for applications requiring stable texture and controlled hydration.
product range
versatility
As an ingredient, potato granules perform effectively across multiple food applications. They are widely used for sheeted and extruded dough systems, as well as in fried, baked, and pellet-based snacks such as chips, sticks, and crackers. They also function as thickening agents, flavor carriers, and functional ingredients in soups, coatings, and ready meals.
performance
Potato granules are widely used in foodservice applications, particularly for preparing mashed potatoes at scale. Their ease of preparation, consistency, and cost efficiency make them ideal for high-volume operations such as QSRs, institutions, hospitals, schools, and catering services.
variety
Granules serve as a primary base for mashed potato systems, available in both plain and fully seasoned for-mats, including agglomerated blends for uniform flavor distribution.
Product Applications

Superior consistency; fluffy texture; increases yield compared to flakes (1 lbs. granules = 5 lbs. fresh); easier to mix & work with (low viscosity and less gelling)

Potato granules provide the ideal base for extruded and sheeted snack dough systems, delivering uniform texture, superior binding, and consistent expansion in fried and baked pellets, sticks, and chips.

Functions as an effective binder in meat products, veggie patties, and formed foods, improving cohesion without altering flavor or adding excessive starch.

Blended into breading and coating mixes for poultry, seafood, and vegetables — adds crispiness, golden colour, and improved adhesion during frying or baking.

Naturally enhances colour, flavour and mouthfeel in soups, sauces, gravies, and ready meals — acting as a clean-label ingredient with no artificial additives.

Used to extend meat, vegetable, and bakery formulations, increasing yield and volume while maintaining product quality and reducing raw material costs.

Naturally gluten-free, making them an ideal wheat-flour replacement in gluten-free breads, pastas, noodles, and snack formulations without compromising texture.

The low moisture content of granules helps extend shelf life in blended or processed food products by reducing water activity and inhibiting microbial growth.

Provides controlled viscosity and body in soups, stews, sauces, and gravies — delivering a clean potato flavour while improving product consistency.

Consistent granule size and composition ensure batch-to-batch repeatability in industrial food manufacturing, reducing variability and improving process control.

High water absorption (1:5 ratio) significantly increases yield when rehydrated, reducing the quantity of raw material required and lowering overall production costs.

Additives/Ingredients:

Mono & Diglycerides

Used as an emulsifier, these help control stickiness by interacting with free starch during processing. They also improve drum-drying efficiency and contribute to a smoother, more consistent texture in the rehydrated product.

Sodium Bisulfite

Used to protect against non-enzymatic browning, helping preserve the natural appearance by minimizing reactions between amino acids and reducing sugars during processing.

Citric Acid

Supports color stability by binding metallic ions, further reducing the risk of discoloration and maintaining product consistency.

Ascorbic Acid & Antioxidants

Act as natural antioxidant systems, helping to protect color, freshness, and overall product stability during processing and storage.

Colors, Spices & Flavors

Selected product variants may include added flavors (e.g., butter, garlic, cheese) and natural colors (e.g., turmeric-based) to meet specific foodservice and retail requirements.

Sodium Acid Pyrophosphate (SAPP)

Functions as a chelating agent, binding naturally occurring metallic ions to prevent oxidation. This helps maintain a stable and consistent product color.

Shelf Life

Average life of 18 months from the date of manufacture when stored in cool, dry conditions (<30°C and <65% humidity) in the original packaging.

Shelf life can be extended up to 24 months upon request, depending on product formulation and packaging configuration.

Please refer to the specific product specification sheet, as ingredients and packaging formats may influence the final shelf life.

Pack Sizes / Palletization

Flakes Flour Granules Slice Dice Shred
Retail Pouch /
Carton		 Pouch /
Carton		 Pouch /
Carton		 Pouch /
Carton		 Pouch /
Carton		 Pouch /
Carton
Foodservice Pouch /
#10 Carton		 Pouch,
Carton		 Pouch / #10 Can
/ FS Carton		 Pouch Pouch Pouch
Bulk Kraft Bag /
Jumbo Bag /
Tote / Railcar		 Kraft Bag /
Jumbo Bag /
Tote / Railcar		 Kraft Bag /
Jumbo Bag /
Tote / Railcar		 Kraft Bag /
Jumbo Bag /
Tote		 Kraft Bag /
Jumbo Bag /
Tote		 Kraft Bag /
Jumbo Bag /
Tote

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Potato Granules Potato Flour Slice / Dice/Shreds