Baking & Snack - July 2024 - 61

weak. It does take critical thought and approach while caring
for the perfect balance of function, flavor and friction. "
Exploring new options
In general, when exploring inclusions, bakers should consider
ingredient integrity, nutritional value and label simplicity.
Many bakeries have started to prioritize clean label
ingredients with no added sugars or preservatives, aligning
with consumer demands for transparency. Another consideration
is versatility.
" Select inclusions that can be used in various applications,
ensuring consistent performance across different
baked goods, " said Heidi Clark, national sales and marketing
manager, MicroDried. " By focusing on these criteria,
bakers can enhance the quality, appeal and nutritional profile
of their products. "
" Free-from " claims for inclusions may be used in clean
label and allergen-friendly products. Free-from added sugars
is also trending.
WHEN A WHOLE FRUIT CLAIM
IS NOT NECESSARY, NATURALLY
FRUIT-FLAVORED INCLUSIONS
PROVIDE AN ECONOMICAL AND
VERSATILE OPTION.
" Sugar reduction continues to be a trend, with consumers
looking for natural sweeteners to reduce or completely
cut added sugar, " said Thom King, chief innovations officer,
Icon Foods.
While eliminating or reducing sugar via inclusions is
gaining momentum so is using inclusions to add nutrition.
Whole nuts, fruits and vegetables can assist. These ingredients
can be enrobed or glazed for an extra layer of flavor
and indulgence. Enrobing also helps keep these fragile inclusions
intact.
Using fresh fruit or high-moisture fruits - think pie
filling - has limitations in many baked goods. That's why
bakers often rely on dried whole fruits - or even vegetables
for savory baked goods - or bits and pieces infused
with the real deal.
" Use of real fruit pieces allows bakers to make natural
flavor and fruit content claims, " said April Thiel, vice president
of sales at Parker Food Group. " You can also add the
real fruit pieces with other inclusions for flavor adventure. "
These pieces can be coated in a yogurt compound, adding
creamy texture and tangy flavor. The coating can be formulated
to contain protein to boost the nutritional profile.
" They are great for breakfast bars, muffins and granola, "
Thiel said. " They do require careful storage to prevent the
coating from melting or becoming sticky. "
In the fruit inclusion sector, the emphasis on " made with
real fruit " and " free from artificial flavors and colors " is paramount.
Insights from Puratos' global research platform,
Taste Tomorrow, indicate that these trends are not only
here to stay but will also continue to evolve.
Dried whole fruit and vegetable pieces and fragments
add color, flavor, texture and nutrition to baked goods, usually
without contributing to the added sugar declaration.
Mango pieces, for example, add a tropical flair to pastries
and bars, while strawberry slices provide a sweet, fruity
note to cakes and scones.
" What sets these inclusions apart is their intact cell
structure, which ensures piece identity and delivers more
pieces per pound than traditional dried fruits, " Clark said.
" This enables them to maintain superior flavor and color
throughout the baking process. "
Fruit inclusions can encounter a wide range of issues,
however, especially around their moisture content. Fruit
d'Or developed its No Bleed, Extra Juicy Wild Blueberries
to address these issues. Jonathan Khouzam, senior R&D
specialist, product applications, Fruit d'Or, explained that
the blueberry is dried to a higher moisture level than conventionally
dried wild blueberries with a gentler process.
" Under these conditions, the fruit maintains its shape
and flavor, " he said.
When a whole fruit claim is not necessary, naturally
fruit-flavored inclusions provide an economical and versatile
option. They allow for flavor fusions all in one bit.
" I like to combine the fruit morsels with natural cream
cheese morsels or chocolate morsels, " Namy said.
Consumers may eat with their eyes first, but taste is paramount.
In baked goods, texture is almost as important.
" Texture in bakery goods is a true romantic story, " Smith
said. " Core memories are created by the first bite of many
silken pies, soft cookies and even freshly sliced bread at
your local casual dining restaurant. An inclusion doesn't
have to be a large piece or even noticeable. In fact, small can
be large in this area. "
It's all about choosing the right inclusions and effectively
adding them. It's about making the consumer go " wow. "
Inclusions can
add visual and
textural appeal to
baked goods.
Glanbia Nutritionals
*
www.bakingbusiness.com / July 2024 Baking & Snack 61
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Baking & Snack - July 2024

Table of Contents for the Digital Edition of Baking & Snack - July 2024

Baking & Snack - July 2024 - Intro
Baking & Snack - July 2024 - 1
Baking & Snack - July 2024 - 2
Baking & Snack - July 2024 - 3
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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