Baking & Snack - April 2021 - 44

California Walnut Board
and Commission

Fruit by format
Real fruit ingredients come in many formats, which is why
it is important to decide up front the purpose for addition. If visual cues matter, then a baker will want identifiable pieces. If it's a fruit content claim, powders and purees
might be a better option. In many commercial settings,
dried formats are the preferred choice.
" Dried apples, for example, can provide functional and
technical benefits to the formulation, " said Natali Alfaro,
food technologist at Tree Top. " This includes control of
water activity, shelf stability, water binding and aiding
with humectancy. Dried fruit can rehydrate in the presence of moisture so choosing the appropriate ingredient
is a critical part of the formulation. Evaporated apples, at
15% to 18% moisture, provide firm texture and fruit identity in finished goods. "
For application into the " no bake " space, such as in
pressed bars and bites, intermediate-moisture apples are
a great option, she said. They provide a chewy texture
that helps hold the product together and offers enhanced
shelf stability.
" When it comes to working with dried fruit ingredients,
bakers typically choose fragments that are 1 to 6.5 mm in
size with good flowability, " Ms. Farkas said.
A benefit to using fruit inclusions is that they are easily
identified by consumers who are looking for them.
" Whether it's diced or sliced, the piece identity offered
by freeze-dried fruit ingredients allows consumers to see
the fruit they are eating, " said Gary Augustine, vice president of marketing, Van Drunen Farms.
If the objective is to create a homogenous mixture,
freeze-dried and drum-dried fruit powders may be the best
choice. These ingredients vary in performance.

44 Baking & Snack April 2021 / www.bakingbusiness.com

" The solubility and dispersibility of dried fruit ingredients is highly dependent on the application, type of carrier
and the method of rehydration, " Mr. Augustine said.
Ms. Alfaro noted that fruit can oxidize during
processing.
" But we have developed practices to mitigate this during processing and provide natural-looking fruit ingredients, " she said. " If the labeling allows more flexibility, we
offer fruit ingredients with additives and treatments to help
maintain bright color. "

A fruity health halo
Specific fruit varieties may allow for structure-function
claims. Others may assist with enhancing overall product quality.
" Trends show that today's consumers are increasingly
aware and informed of the ingredients in their food, " said
Julie Gordon, president of the Cherry Marketing Institute
(CMI). " The term 'superfruit' influences purchase intent,
especially among millennials, foodies and health-conscious consumers. "
Nearly two-thirds of 1,500 consumers who participated in an online survey conducted by Datassential for
CMI said they are interested in consuming tart cherries
once a week or more. And a majority (55%) of consumers said they'd spend more for products made with tart
cherries, with health-conscious shoppers (70%) even
more likely to pay extra if they saw tart cherries on
the label.
" Dried and frozen tart cherries, in particular, are great
additions to baked goods, " Ms. Gordon said. " They deliver a halo of potential health benefits, an attractive pop of
bright red color and an added texture to a wide variety of
applications. Additionally, tart cherry juice and juice concentrate make for beautifully colored, flavorful and functional drizzles or swirls. "
Van Drunen Farms offers a dried fruit, vegetable and
superfood blend that helps bakers incorporate immunityboosting ingredients, such as antioxidants and clinically researched botanicals into bakery items and functional snack
bars. It includes dark berries and leafy greens along with
varied plant extracts.
" We expect to see more consumers interested in functional bakery and snack items with benefits like natural
energy, mood support and active nutrition in convenient
applications, such as bite-size formats, " Mr. Augustine said.
" Flavor profiles that manage to balance great tasting indulgence with healthy functional ingredients hit the sweet
spot for consumers. "

©New Africa - stock.adobe.com

Nuts are susceptible
to oxidation with their
high fat content.

walnuts are the perfect ingredient to
help bakers attain functional nutrition
while contributing positive flavor and
texture attributes. "
Other processes can also assist in protecting nutmeats from the impact of oxidation and moisture.
" There can be a very big benefit in using
praline nutmeats rather than raw or roasted nutmeats, " said Paula Simons, research and development
manager at Pecan Deluxe. " The praline process adds extra
shell protection and texture to the nutmeats in bakery batters and through the baking process. Also, with praline you
can add different flavor glazes to enhance the overall experience of the nutmeat in various applications. "



Baking & Snack - April 2021

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