bake - June 2014 - 18

ingredients

Beneﬁts of Blueberries
Blueberries as inclusions are ubiquitous these days: in ev-

is used to garnish indulgent treats as a way to grant per-

erything from blueberry pizza, blueberry yogurt, blueberry

mission to the reluctant; desserts can be exonerated via

pie, blueberry muffins, to blueberry smoothies, blueberry

blueberries. Fruit-based smoothie-cakes take advantage of

ice cream, blueberry confections, blueberry beverages.

blueberries in the form of purees and concentrates as do

Food processors use real blueberries in a range of products

so-called "nutritious" cakes using pureed blueberries.

from baked goods, fillings and toppings, to sauces, smoothies, frozen novelties, cereals and healthy snacks.

Blueberries provide an acidic note that adds the perfect
accent to rich desserts, chocolate and otherwise. The blue-

New blueberry products surged to over 1,300 in 2012 and

berry image is used to imbue products with a virtuous and

included everything from baby formulations to millennial

planet-friendly aura.

choices and grown-up options. Popular as both healthy
and delicious for all age groups and life styles, blueber-

The breakfast-as-dessert trend explores the pancake/waffle

ries brightened energy bars, sparkled in sports beverages,

realm, bringing blueberries together with herb-steeped

dressed up breakfast cereals, waltzed into sauces, and

syrups and the inviting crunch of roasted nuts; blueberries

zoomed excitement through the dairy case.

give such indulgences a comfort-food permit.

Consumers identify blueberries with health benefits such

Americans are interested in the health benefits of food,

as antioxidants and fiber. The fruit's natural blue pigment

with fruits and vegetables at the top of the list. According

provides an identifiable way for customers to spot real

to "Fresh Takes on Fruit: Culinary Trend Mapping Report,"

blueberry-containing products.

a joint publication of CCD Innovation and market research
publisher Packaged Facts: "Fruit is and will continue to

Consumer blueberry research conducted in four areas of

be omnipresent. Fruit plays a role in every day-part from

the US found a willingness to pay more for products con-

breakfast to late-night snacks. Fruits go from the produce

taining real blueberries. In key-person interviews 88.8% of

aisles to the snack shelf and freezer case. It is transformed

consumers are willing to pay 50 cents or more for products

into beverages, condiments and baked goods of all kinds.

with real blueberries. Focus group respondents would pay

They also appeal to all ages and demographics."

15 to 25% more for products containing real blueberries.
Blueberries are nutritionally dense, contain 14 g.
Specific examples of how product designers are meeting

carbohydrate/100g., low in calories and virtually fat-free;

demand in their products include blueberries in dessert

they contain no cholesterol, are a source of fiber and con-

sauces and in cakes laced with blueberries. In fact, fruit

tain vitamins, minerals and antioxidants.
With fruity, burst in the mouth flavor and healthy profile,

Blueberries are associated
with health benefits such
as antioxidants and fiber.

blueberries give products lush taste, broad appeal and a
clean label. Virtually fat-free, low in sodium, carbohydrates
and cholesterol, blueberries are a delicious source of Vitamin C and manganese. Fresh fruits including blueberries
contain many naturally occurring antioxidants and consequently are a good choice for consumers looking to protect
their bodies against the damaging effects of free radicals
and chronic diseases associated with the aging process.

18 < JUN 2014 | bakemag.com

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