strict Federal and State food safety regulations – a plus for ingredient transparency. The California Walnut industry continually invests in food safety training and food safety research projects and has earned a reputation for producing the highest quality walnuts in the world while maintaining an exceptional food safety record for a century. In addition to adding walnuts to bakery items, California walnuts are also incredibly flexible as an ingredient and can enhance the taste, texture, and nutritional profile of a wide range of confectionery products. The California Walnut is leading the march to help confectionery and bakery producers enhance their product offerings with the addition of walnuts.
Opportunities
Peter Meadows from The Garden Marketing & PR, the trade representative for California Walnuts in the UK, adds: “Opportunities are rapidly increasing to make use of health-forward ingredients like California walnuts. They offer a balance between health and indulgence for both sweet and savoury applications. To help consumers recognize California walnuts are included in product offerings, branding on pack with the California Walnuts origin logo is available. And for new product launches, the CWC offers a variety of support to increase awareness. We welcome enquiries from marketers and product developers.” The CWC conducts research into how walnuts can be used in an
ever-wider range of applications to better inform small, medium and large manufacturers on ways to utilise walnuts to add nutritional value to meet consumer demands. The CWC recently conducted shelf-life research on walnut use in dark and milk chocolate applications, looking specifically at flavour stability and the occurrence of bloom. To undertake the research CWC obtained dark chocolate bars (60% dark chocolate with no milk fat addition) from a commercial chocolate manufacturer and whole milk fat was added at two levels. Chunks of walnuts were added at the rate of about 30% of the formulation, and bars were cast and aged under constant temperature at 70°F/21°C (Test) and at 0°F/-18°C (Control). The CWC is committed to continue researching this topic and will provide an updated technical sheet as new information becomes available.
Even for confectionery, storage matters
Walnut shelf life can be significantly impacted by temperature, light and humidity. In order to keep walnuts at their best, follow the guide below and keep them in airtight containers away from strong smelling spices and other ingredients.
• • •
Use within 12 months when stored at refrigerated temperatures. Use within 24 months when stored at frozen temperatures. 55% to 65% relative humidity.
14 Kennedy’s Confection December2021
About the California Walnut Commission
The California Walnut Commission (CWC), established in 1987, represents the California walnut industry made up of over 4,500 growers and close to 100 handlers. The CWC is mainly involved in health research and export market development activities. More than 99% of the walnuts produced in U.S. are grown in the fertile soils of California. Internationally, California Walnuts supply close to two-thirds of the world’s walnut trade.
Other tips to achieve the best results when using walnuts include: Limit oxidation – As mentioned previously, walnuts are the only tree nut that provide a natural source of the plant-based omega-3 alpha-linolenic acid (ALA), the essential fatty acid. These good fats make walnuts a nutritious food but also make them susceptible to oxidation. Working walnuts into chocolate or other substances that contain fat can lower the risk of oxidation by restricting their contact to air, improving walnuts’ shelf life. Additionally, if a chopped, diced or ground walnut is needed for an application, it is best to wait until just before use to cut the walnuts to minimise their air exposure, ensuring a fresher ingredient. To further delay or prevent oxidation, walnuts can be caramelised
or coated with any type of syrup or oil to provide a barrier between the walnut and oxygen. This is especially beneficial with confections as these coatings can be used to provide a more dynamic flavour profile. Roast for enhanced flavour – Roasting or other similar heating
processes can have an impact on the texture, flavour, colour and in some cases the microbiological profile of walnuts. To lower the risk of oxidation-notes or other quality flaws, temperatures should not exceed 293°F/145°C, with temperatures below 257°F/125°C being more advisable. Gentle handling at lower temperatures and a prolonged resting period will have a marked positive effect on the taste and shelf life of walnuts.
The opportunities for California walnuts in confectionery are immense.
The soft creamy textures of walnuts complement the chocolate enrobing perfectly. Increasing numbers of global confectioners are using walnuts in chocolate confections and with their ALA omega 3 content walnuts are perfectly on trend for today’s consumers seeking indulgence with an added-value nutritional dense content.
KennedysConfection.com
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