FRUIT & NUTS
Fruit and nuts – our faithful friends through the years
Fruit and nuts have always been a natural partner for chocolate and confectionery products. Their perception of offering health benefits means that their popularity as an ingredient shows no sign of slowing. Suzanne Callander reports.
T
he pairing of fruit and nuts to chocolate dates back centuries. The roots of this classic combination can be traced back to ancient civilizations, where indigenous cultures in Central and South America experimented with adding local fruits and nuts to
their cocoa creations. However, it was in the 19th century that the concept truly
took off on a more global scale. In 1847, British chocolate manufacturer J.S. Fry & Sons produced the world’s first chocolate bar, and it wasn’t long before others followed their lead. In 1926 the Cadbury Dairy Milk Fruit and Nut bar was introduced featuring raisins and almond inclusions in a milk chocolate bar and this set the standard for future fruit and nut chocolate products, with d other confectionery brands soon following follow suit and introducing their own unique combinations of fruit and nuts paired with chocolate. The most popular ingredients in fruit and nut chocolate
bars over the years have included timeless classics like almonds, hazelnuts, and raisins. However, today chocolate bars are being enriched with
many more
exotic ingredients such as goji berries, pistachios, and tropical fruits such as mango and pineapple. One supplier that can
provide an interesting variety of natural fruit ingredients is Kanegrade. In addition to its natural colours and
flavour product ranges, Kanegrade also offers a wide range of fruit pieces and fruit powders, having over 30 fruits available in its range, which can be supplied in a variety of formats. The company works collaboratively with its confectionery
customers to supply bespoke solutions that have the right organoleptic characteristics for a particular application and which also helps optimise costs, enhances the nutritional value of the finished product, and ensures the desired mouthfeel is achieved. Its products are manufactured to BRCGS Food standards
from a production facility in the UK, where it has a team of food scientists who are available to answer questions about shelf life, stability, particle size, organic status, acidity level, extraction process, dietary consideration or any one of
14 Kennedy’s Confection November 2023
KennedysConfection.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
