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Fulfilling Your Baking Potential
BY KRISTEN GIRARD PRINCIPAL FOOD SCIENTIST, OCEAN SPRAY ITG
With credible supporting research and wellknown antioxidant properties, these fruits can help products turn into shelf standouts.
1 March 2008
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Bakery is poised for considerable growth for Asia. Traditionally, it has not been a staple in the region. But in 2006, the value of the baked-goods sector grew by 3.7 percent, while volume increased by fi ve percent, indicating potential room for expansion. As the drive for healthy diets and lifestyles gathers pace, the functional-bakery sector is now seeing a surge of opportunities for growth. One such example is the biscuit sector, which has seen a steady infl ux of “better for you” products.
Fruitful baking
Fruit is an ideal way to make a product “better for you”. It provides a clear point of differentiation in baked goods, and can be used to create entirely new products, or add a new twist to local favorites. However, fruit’s inherent fragility can hinder its inclusion in baked goods.
By nature, fruit does not withstand extreme heat and mechanical processing, and is frequently subject to color bleed and water loss. However, the North American cranberry (Vaccinium macrocarpon) is beginning to prove itself to bakers across Asia. In particular, sweetened dried cranberries (SDCs) from Ocean Spray ITG offer superior process tolerance, stability and versatility. They retain their shape, color and texture throughout rigorous baking processes. With processing benefi ts equal to those of SDCs, Ocean Spray’s innovative BerryFusions Fruits also allow for creativity in bakery products. These dried fruit pieces with a range of natural fruit fl avors allow manufacturers to include fruits that are traditionally diffi cult to work with: orange, mango, raspberry and strawberry.
Across the world, dried cranberries are widely used in the bakery sector. These ingredients do not absorb water over time, unlike other dried fruits. Thus, they can be directly used in batters and doughs. This avoids the process of pre-soaking, which can leach out sugars and fl avors, negating the positive attributes of fruit. Furthermore, their robust nature makes them particularly suitable for cookies and biscuits, since the dough or batter is usually heavy and cannot tolerate a delicate fruit.
Cranberry ingredients are particularly at home in muffi ns and cakes. Cranberry and orange cookies and muffi ns, for example, have become fi rm favorites amongst consumers in the US and the UK. Here, the tanginess of the cranberry contrasts perfectly with the sweet citrus fl avor of oranges.
Bread also offers new potential for dried cranberry inclusion. Cranberries combined with seeds and nuts in wholegrain breads produce premium, nutritious products. SDCs can also be used to create indulgent sweet breads, bagels and brioches.
Regionally applicable
Many Asian manufacturers have already seen success using cranberries in their products—in both local applications and Western-style varieties. One recent launch that has made a strong impact is the “cranberry mooncake”, created by ChengDe JunLi Food. This innovative mooncake fi lling contains SDCs, bringing this age-old delicacy up to date.
Another product proving popular is the traditional pineapple cake, reinvented through the inclusion of SDCs. Launched by Taiwanese manufacturer ChiaTe, the cranberry brings a new fl avor to this fi rm favourite. Such is the success of this product, that is currently selling only second to the original fl avor.
A largely traditional market, Indian tastes are well-developed and local products are often favored. However, foreign food products are making marked inroads. A local product that has benefi ted from cranberries is “burfi ”. This sweet Indian treat, made with condensed milk and sugar is often fl avored with cashew, mango, pistachio and other spices. There are many variations on this traditional product, but recently, forwardthinking manufacturers in India have found that cranberries can lend a new edge.
Proven healthy
The cranberry is a fruit with a long history. Since 1984, many studies have indicated that the A-linked proanthocyanidins (PACs) unique to the cranberry have an “anti-adhesion” effect on certain bacteria. Independent research published in 2006 also suggested that the health benefi ts of the cranberry extend to SDCs too. Carried out by researchers from Brigham and Women’s Hospital in the US, using Ocean Spray Craisins, the study found that sweetened dried North American cranberries contain the anti-adhesion mechanism present in cranberry juice, purée and concentrate that can prevent urinary-tract infections.
Fruitful baking
Fruit is an ideal way to make a product “better for you”. It provides a clear point of differentiation in baked goods, and can be used to create entirely new products, or add a new twist to local favorites. However, fruit’s inherent fragility can hinder its inclusion in baked goods.
By nature, fruit does not withstand extreme heat and mechanical processing, and is frequently subject to color bleed and water loss. However, the North American cranberry (Vaccinium macrocarpon) is beginning to prove itself to bakers across Asia. In particular, sweetened dried cranberries (SDCs) from Ocean Spray ITG offer superior process tolerance, stability and versatility. They retain their shape, color and texture throughout rigorous baking processes. With processing benefi ts equal to those of SDCs, Ocean Spray’s innovative BerryFusions Fruits also allow for creativity in bakery products. These dried fruit pieces with a range of natural fruit fl avors allow manufacturers to include fruits that are traditionally diffi cult to work with: orange, mango, raspberry and strawberry.
Across the world, dried cranberries are widely used in the bakery sector. These ingredients do not absorb water over time, unlike other dried fruits. Thus, they can be directly used in batters and doughs. This avoids the process of pre-soaking, which can leach out sugars and fl avors, negating the positive attributes of fruit. Furthermore, their robust nature makes them particularly suitable for cookies and biscuits, since the dough or batter is usually heavy and cannot tolerate a delicate fruit.
Cranberry ingredients are particularly at home in muffi ns and cakes. Cranberry and orange cookies and muffi ns, for example, have become fi rm favorites amongst consumers in the US and the UK. Here, the tanginess of the cranberry contrasts perfectly with the sweet citrus fl avor of oranges.
Bread also offers new potential for dried cranberry inclusion. Cranberries combined with seeds and nuts in wholegrain breads produce premium, nutritious products. SDCs can also be used to create indulgent sweet breads, bagels and brioches.
Regionally applicable
Many Asian manufacturers have already seen success using cranberries in their products—in both local applications and Western-style varieties. One recent launch that has made a strong impact is the “cranberry mooncake”, created by ChengDe JunLi Food. This innovative mooncake fi lling contains SDCs, bringing this age-old delicacy up to date.
Another product proving popular is the traditional pineapple cake, reinvented through the inclusion of SDCs. Launched by Taiwanese manufacturer ChiaTe, the cranberry brings a new fl avor to this fi rm favourite. Such is the success of this product, that is currently selling only second to the original fl avor.
A largely traditional market, Indian tastes are well-developed and local products are often favored. However, foreign food products are making marked inroads. A local product that has benefi ted from cranberries is “burfi ”. This sweet Indian treat, made with condensed milk and sugar is often fl avored with cashew, mango, pistachio and other spices. There are many variations on this traditional product, but recently, forwardthinking manufacturers in India have found that cranberries can lend a new edge.
Proven healthy
The cranberry is a fruit with a long history. Since 1984, many studies have indicated that the A-linked proanthocyanidins (PACs) unique to the cranberry have an “anti-adhesion” effect on certain bacteria. Independent research published in 2006 also suggested that the health benefi ts of the cranberry extend to SDCs too. Carried out by researchers from Brigham and Women’s Hospital in the US, using Ocean Spray Craisins, the study found that sweetened dried North American cranberries contain the anti-adhesion mechanism present in cranberry juice, purée and concentrate that can prevent urinary-tract infections.
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