September 2006 Ingredient Round-Up - Fruits, Nuts, and Vegetables

New ingredients from fruits, nuts and vegetables are featured in this month's Ingredient Round-Up.

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Oniony brown

A new product is available to add rich brown color and savory flavor to soups and sauces. Caramelized Onion was developed to satisfy customer needs for clean labeling as 100 percent onion, and it may be listed on an ingredient statement as “caramelized onion juice concentrate.”

D.D. Williamson; Louisville, Ky.


Fruit and berry replacements

Jammy and Fruity SensoryEffects can reduce the cost of baked goods that contain blueberries or other berries and fruit pieces. They mimic real fruit visually and provide intense flavor, color and aroma, offering an excellent alternative to increasingly expensive fruits. Available off the shelf or customized with various flavors, sizes, aromas, colors and textures, they offer consistent quality and are not subject to seasonality. They are shelf stable and contain no trans fat.

Loders Croklaan; Channahon, Ill.


Trio of vegetable and herb blends

Three new ethnic flavor profiles – Asian, Latin and Mediterranean – join the GardenFrost purees, part of the vendor’s Softfrozen vegetable and herb purees that bring fresh vegetable flavor to formulations. The three new flavors make formulating easier for these ethnic tastes. GardenFrost purees thaw four times faster than traditional hard-frozen purees, are easily handled (scoopable even when frozen), stay fresh for two years under frozen conditions and are versatile. These are part of a very broad selection of vegetable purees.

Gilroy Foods/ConAgra Foods; Omaha, Neb.


Fruit acid and pH

Chefs from around the world use a variety of fruit juices to help stabilize low-acid foods, such as soups, meat entrees and sauces. Fruit acid also can assist in tenderizing meats, inhibiting bacteria and generally enhancing the flavors of most foods. In addition to being a great fruit and flavor, apple and other fruit concentrates can help with these functional attributes of finished food products. The sourness of green apples comes from malic acid, which offers a smooth, lingering tartness.

Tree Top; Seelah, Wash.


Just add almonds

Rapidly changing health trends, new dietary guidelines and regulations and fickle consumer demand all can take the fun out of updating product formulas. Almond Advantage is available to developers to spark creativity and add value to their latest and greatest creations. The value-added effect of almonds is clear. According to recent research, most consumers find that almonds add interest and appeal to foods and would pay more for a product with almonds.

Almond Board of California; Modesto, Calif.


The real (blue) thing

Today’s health-conscious consumers want real, cultivated blueberries in blueberry identified products. Research shows they are willing to pay 30 percent more for products containing real blueberries. These berries rank at the top in antioxidants (which have beneficial effects on eyesight, memory and other aspects of aging) when compared to nearly 40 other fruits and vegetables. They contain a range of vitamins and minerals, are a good source of fiber, contain virtually no fat and are low in sodium.

U.S. Highbush Blueberry Council; Folsom, Calif.


Citrus is nutritional

Citrus Nutritionals are 100 percent juice concepts created with citrus flavors and other ingredients to flavor and fortify beverages and food products for specific target groups and/or health concerns. Consumers already are familiar with the health benefits of citrus products. These products also can mask any undesirable flavor notes associated with vitamins and other added ingredients.

Danisco USA; New Century, Kan.


Roasted sweet corn

Roasted sweet corn is available in IQF and freeze-dried forms. Corn’s rich texture and sweet flavor have made it one of America’s favoriate vegetabhles. It also provides many nutrients, including fiber, folate, vitamin C, thiamin (vitamin B1) and others. This garden-fresh sweet corn is bright yellow with slightly blackened edges, has a slightly smoky flavor and is available year-round.

Van Drunen Farms; Momence, Ill.


Sweet and healthy

A premium cranberry product, sweetened dried cranberries, now has been enhanced with cranberry seed oil (a superb source of antioxidants, vitamin E and omega-3 and omega-6 fatty acids). Omega-3 fortified sweetened dried cranberries provide approximately 240 mg of omega-3 fatty acids per 1/3 cup serving. The health-promoting characteristics of omega fatty acids are well known, and the addition of omega-3 to the already popular snack further boosts its healthy appeal.

Decas Cranberry Products; Wareham, Mass.

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