Fruit and nut In great shape
Confectionery is generally more associated with luxury than function as far as foods go. However, the health benefits of fruits and nuts can help turn a little luxury into a functional food.
T
he versatility of confectionery ingredients is often the most powerful asset due to the
constantly evolving nature of consumer purchasing patterns. Ingredients that can offer health, taste, value and application in a wide range of confectionery products provide manufacturers with a beneficial tool. Fruit and nuts both fall into this category.
Manufacturers are working hard to provide a cereal bar suited to every occasion. According to Mintel, in the six months to February 2011, three in five adults had eaten cereal, snack and energy bars. They were chosen as an on-the-go snack because they were viewed as being more nutritious than chocolate or crisps.
According to Kantar data, cereal snacks are purchased by 70% of
22 Kennedy’s Confection September 2012
households. And IRI data (52 weeks ending June 18, 2011) reveals that the cereal snack market is worth £406million - and is growing by 3.2%. Cereal bars have become staple and convenient snacks for consumers. California Raisins says its products are the perfect healthy ingredient to incorporate in cereal bars for a number of reasons. Firstly, they are nearly 80% carbohydrates and a source of ‘quick’ energy and are also a natural sweetener, glucose and sucrose being the main sugars. According to the company, the high acid content of the raisins (1.1-2.2%), low pH (3.5-4.0), low water activity (0.51-0.62) and natural occurring propionic acid inhibit mould growth. In high fibre products, a raisin based centre is said to provide shelf stability. The fruit specialist claims that,
alongside many of the vitamins and minerals associated with maintaining a healthy diet, its products contain the physiological attributes that constitute a ‘functional food’, in that they improve and maintain a healthy body as well as prevent disease. The phenols found in raisins are antioxidants, which prevent damage to cells in the body that can lead to certain diseases and cancer. Dietary fibre helps to control cholesterol levels, lowering the risk of heart disease, and iron and potassium, which form red blood cells and help reduce blood pressure respectively. California Raisins are designed for use in confectionery. Compatible with most flavours, especially chocolate, they can absorb liquids for adding other flavours and are a stable ingredient to use in recipes. They are both a natural sweetener and a natural flavour enhancer, and they can extend the shelf life of products. The company’s raisins undergo a variety of checks to comply with US standards, and packers have developed a number of specialist treatments for confectioners, including oil coatings and a variety of sizes. The raisins are a natural humectant, retaining moisture affecting product pliability with texture characteristics. For example, raisin paste added to a grain bar is said to create a more pliable product, with more appealing texture than snack bars - which may be too crispy to eat. This natural humectancy characteristic also helps to improve shelf life by slowing the staling process. The company notes that its raisins are consistent in quality, moisture content and flavour/appearance above dried vine fruits produced in some other countries. The raisins contain 6.8g dietary fibre and 1.3g crude fibre for every 100g raisins (one of the better sources of fibre in dried fruit).
Cranberries have long been a popular confectionery flavour and can be found
kennedysconfection.com
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