bake - May 2016 - 14

ingredients

Blueberries
Blueberries are synergistic with oats, amaranth, buckwheat, chia,
millet, quinoa, sorghum, teff, kamut, farro, spelt etc. With heightened interest in gluten-free products, blueberries are a popular
ingredient; their presence lends the gluten-free formulations a
homey and old-fashioned attraction. Blueberries can serve as the
basis for vegan snacks and formulations and other special diet
foods. They are also compatible with nuts and seeds.
The perception of blueberries as healthy ingredients has led to a
surge in the popularity and sales of blueberries in all their forms.
Consumers want to include blueberries in their daily diet; food
processors and savvy product developers are including them
in many new products. With consumers reading labels before
they buy a product, blueberries in the ingredient statement say
"wholesome" and "natural" in a way that consumers understand.
Though blueberries themselves are not a cure-all, they contain
a number of substances which are thought to have health benefits. These substances include, but are not limited to fructose,
fiber, vitamins and antioxidants. Antioxidants thus far, seem to
have the most conclusive role in the prevention/ delaying of
such diseases as cancer, heart disease and the aging process.
One cup (3.6 g.) of blueberries contains 14% DV of fiber. Blueberries are a source of vitamins, minerals, dietary fiber, phenolics, and flavonoids; they are very low in fat and sodium. 
Blueberries and blueberry formats in baked goods and snack
items can mean reductions in sugar and high-fructose corn
syrup (or other sweeteners).
The popularity of blue food has made blueberries the ideal
choice for sprucing up ice cream cones with baked-in blueberry
bits, punching up blueberry salsas and blueberry barbecue sauc-

sweetness of blueberries livens up variety breads and a wide

es and for adding zest to pancake mix with dried blueberries.

array of baked goods.

Easy to formulate, cultivated highbush blueberries are available

Blueberries add excellent flavor and interesting texture to

year-round in a wide variety of formats: fresh or dried, freeze-

creamy mixtures. They are an excellent accompaniment,

dried, as purée, concentrate or juice. These versatile blueberry

either as a topping or mixed into the product. In addition, they

formats allow food product designers to add natural sweetness

contain no fat and are a natural source of dietary fiber. While

and real fruit flavor bursts to baked goods, fillings, snacks and

enhancing the visual appeal of these products, blueberries

other food product. The rich color and sweetness of blueberries

portray an all-natural healthy image.

are an advantage in pie and pastry fillings; in croissants, puff
pastry and strudel; in toaster pastries and filled donuts. The

14 < MAY 2016 | bakemag.com

SOURCE: US HIGHBUSH BLUEBERRY COUNCIL


http://www.bakemag.com

bake - May 2016

Table of Contents for the Digital Edition of bake - May 2016

bake - May 2016
Editor's Note - A Growth Opportunity
Table of Contents
News Bites - Beth Fahey New President of RBA
Create Your Cupcake Opens in Atlanta
Dawn Food Unveils New Leadership Model
Personality Spotlight - Bronwen Weber
Management - IBIE Expands Program
Labor Front - Wage Hikes in California
Ingredients - Blueberries
Equipment - The Versatile Combi
Breaking the Norm
Play in the Whitespace
Community Outreach
NY Bagels Come to KC
PHO-free Shortening Solutions
Ice Cream & Gelato
Cake Extravaganza
Cafe - Eggs, Cheese Take Center Stage
Smoothies Blossom
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - May 2016 - bake - May 2016
bake - May 2016 - 2
bake - May 2016 - Editor's Note - A Growth Opportunity
bake - May 2016 - 4
bake - May 2016 - Table of Contents
bake - May 2016 - Dawn Food Unveils New Leadership Model
bake - May 2016 - 7
bake - May 2016 - Personality Spotlight - Bronwen Weber
bake - May 2016 - 9
bake - May 2016 - Management - IBIE Expands Program
bake - May 2016 - 11
bake - May 2016 - Labor Front - Wage Hikes in California
bake - May 2016 - 13
bake - May 2016 - Ingredients - Blueberries
bake - May 2016 - 15
bake - May 2016 - Equipment - The Versatile Combi
bake - May 2016 - 17
bake - May 2016 - Breaking the Norm
bake - May 2016 - 19
bake - May 2016 - 20
bake - May 2016 - 21
bake - May 2016 - 22
bake - May 2016 - 23
bake - May 2016 - 24
bake - May 2016 - 25
bake - May 2016 - Play in the Whitespace
bake - May 2016 - 27
bake - May 2016 - 28
bake - May 2016 - 29
bake - May 2016 - Community Outreach
bake - May 2016 - 31
bake - May 2016 - 32
bake - May 2016 - 33
bake - May 2016 - NY Bagels Come to KC
bake - May 2016 - 35
bake - May 2016 - 36
bake - May 2016 - 37
bake - May 2016 - PHO-free Shortening Solutions
bake - May 2016 - AB1
bake - May 2016 - AB2
bake - May 2016 - AB3
bake - May 2016 - AB4
bake - May 2016 - 39
bake - May 2016 - Ice Cream & Gelato
bake - May 2016 - 41
bake - May 2016 - Cake Extravaganza
bake - May 2016 - 43
bake - May 2016 - Cafe - Eggs, Cheese Take Center Stage
bake - May 2016 - 45
bake - May 2016 - Smoothies Blossom
bake - May 2016 - 47
bake - May 2016 - Products
bake - May 2016 - 49
bake - May 2016 - Product Showcase
bake - May 2016 - Classifieds
bake - May 2016 - 52
bake - May 2016 - 53
bake - May 2016 - 54
bake - May 2016 - 55
bake - May 2016 - 56
bake - May 2016 - Ad Index
bake - May 2016 - Online - BakeMag.com
bake - May 2016 - 59
bake - May 2016 - 60
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
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https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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