A pantry staple, not a supplement.
How Fruoom started — and why we kept it simple.
We have kids. We also read labels. The two don't always go together.
Walk down the "kids' nutrition" aisle and most of what you'll find is a chemistry assignment — added sugars, gums, dyes, fillers, "natural flavors" that aren't natural in any meaningful sense of the word. The products promising the most often have the longest ingredient lists. We wanted the opposite: real fruit, grown in the United States, milled into a powder fine enough to disappear into the food we were already making.
One ingredient at a time.
Fruoom started in a kitchen in Oregon, with a single pouch of organic apple fiber milled by a family-run operation in Washington State. We tried it in oatmeal. Then in pancakes. Then in a smoothie. Then we ordered more.
Every Fruoom pouch is a single ingredient — just the fruit, dried and milled, nothing added, nothing taken away. We source from USDA-certified organic farms in Washington, mill at low temperatures to keep the color and aroma intact, and pack in small batches in Forest Grove, Oregon.
We started with three pouches: Apple Fiber, Apple Powder, and Blueberry Powder. Three ingredients we use every week in our own kitchens. More are coming — but only when we find an ingredient that earns its place on the shelf.
If something new shows up in the Fruoom collection, it's because we tasted a hundred versions and finally found one we'd put in our own kids' breakfast.