Fruit and nut
in combinations such as cashew and cranberry cookies or vanilla shortcake and cranberry chocolate.
According to Kristen Girard, principal food scientist at Ocean Spray ITG, consumers are increasingly attracted by ingredients that boost the aesthetic appeal of products and add variation to their diets. “The bright red colour, chewy texture and sweet, tart taste of cranberries can help confectionery to stand out on the shelves,” observes Girard. Ocean Spray’s Ingredient Technology Group sells cranberry concentrate worldwide, and offers other fruit ingredients, including sweetened dried cranberries, BerryFusions Fruits, cranberry powders and purée. With the growing consumer awareness of the links between health and the nutritional value of food, cranberries can provide manufacturers with a powerful marketing tool in a bid to boost the perceived goodness of their products.
Ocean Spray says its sweetened dried cranberries are robust ingredients that can withstand the rigours of processing. Girard notes that this means a number of challenges traditionally associated with adding soft and berry fruits to products can be overcome without compromising on quality. “Ocean Spray’s BerryFusions Fruits are cranberry based fruit ingredients which have the flavour and colour of blueberry, cherry, strawberry, raspberry, mixed berry, mango, pomegranate or orange,” she explained. “With the high processing tolerance of cranberry, BerryFusions Fruits maintain their attractive appearance and piece identity when used as inclusions and
can therefore help manufacturers to overcome many of the problems traditionally faced when adding fruit to confectionery products.”
Better than expected
While the benefits of fruit are obvious, a recent study has revealed that almonds are more healthy than previously thought. Measuring digestibility, a study by USDA scientists showed that almonds provide 20% fewer calories than food labels state. The study, released in the American Journal of Clinical Nutrition, provides a new understanding of almonds’ calorie count, but how can a food’s calorie count suddenly change when the composition of the food itself hasn’t? David Baer PhD and his team from USDA’s Agricultural Research Service used a new method of measuring the calories in almonds, which built on traditional methods and allowed the researchers to determine the number of calories digested and absorbed from almonds. Resulting data showed a 1oz serving of almonds (about 23 almonds) has 129 calories versus the 160 calories currently listed on the Nutrition Facts Panel. The results may have implications for certain other foods as well.
The new study’s results support previous research indicating that the fat in almonds is not absorbed as easily as the fat in most other foods, due to almonds’ natural cellular structure. This implies that traditional methods of calculating calories overstate those calories coming from almonds because they do not account for the fact that fat digestibility from nuts is less than that from other foods.
Healthy attributes
Peanuts have unlimited application potential and are currently being used in a surprising range of confectionery items. American peanuts, in particular, are recognised for their fresh ‘peanutty’ taste. Not only can they enhance the flavour of popular treats naturally, they also provide a source of energy and healthy fats. Louise McKerchar, European
marketing director, American Peanut Council, notes: “The role which peanuts and other nuts can have in a heart healthy diet is underpinned by extensive
kennedysconfection.com
research. Once considered unhealthy due to a misconception over fat content, the genuine attributes of peanuts serve to quash this dated view and their popularity continues to gather speed.” Peanuts are 100% natural and their inherent health attributes offer a convenient form of energy. Their natural taste is distinctive, yet won’t mask or tinge that of any other ingredients and their texture adds an extra dimension to standard confectionery items. “For confectionery products, taste and indulgence govern consumer choice,” McKerchar asserts. “It is therefore essential that any confectionery item containing peanuts can offer a satisfying and tasty proposition that will entice consumers and offer enhanced appeal. Peanuts, which are a great snack when simply coated with yoghurt or covered with chocolate, can also be incorporated easily into chocolate bars, brittle and individual confectionery items. They can offer a fresh and unique taste and texture, as well as great value.”
Flour power
Another less commonly known - but equally versatile peanut ingredient that can be used in the confectionery industry - is peanut flour. Extracted from roasted peanuts, it contains 40 to 50% high quality protein, depending on the level of fat. McKerchar: “The most suitable applications for peanut flour within this sector are in peanut butter flavoured coatings and incorporated into peanut butter fillings and / or peanut butter flavoured frostings and icings. In the US, peanut flour is widely used in nutritional snack and diet bars to provide peanut flavour, modify texture and enhance the protein content.” The flexibility of peanuts in confectionery applications seems to be limitless. Suitable for use in a wide range of sweet treats, peanuts can help confectionery manufacturers respond to modern trends.
Kennedy’s Confection September 2012 23
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