Baking & Snack - October 2016 - 72

FRUITS & NUTS

tritional value by contributing fiber and vitamins. She
said there's growing interest in exploring the use of tropical fruits in baked goods, thus melding the exotic with
the familiar.
"For cookies, you can replace half of the fat with a fruit
puree, such as guava or mango," Ms. Doran said. "For quick
breads and cakes, if the recipe calls for one cup of butter,
then use a half-cup of fruit puree and a half-cup of flour."

Superfruit passions
Coconut can be used in many forms, such as milk,
cream, water, concentrate, powder and flour. "We supply coconut cream that can be used in place of traditional dairy milk in baked goods such as cake or quick
bread," Ms. Doran said. "Coconut cream provides a great
mouthfeel and fat content to help maintain product stability while also allowing a dairy-free formulation.

"Passion fruit and figs are fruits to watch, and they
pair really well together," she added. "Figs can provide
the body needed in the form of paste and act as a humectant while passion fruit provides a sweet and tart
tropical flavor."
Many tropical fruits are also recognized as superfruits
because they possess health-and-wellness properties.
For example, acerola, also known as the Barbados cherry, is an exceptionally concentrated source of the antioxidant vitamin C. Regular consumption is associated with
reduced signs of aging, enhanced immune response, improved mood and more.
"Acerola is a natural source of vitamin C," Ms. Doran
said. "As consumers demand cleaner-label products, a natural source of vitamin C provides excellent fortification for
baked goods and a unique way to add fruit to products."
Jeff Manning, chief marketing officer, Cherry

Going nutty in more ways than one
Most nuts come in an array of shapes and sizes, making it
easy to add them to all types of baked goods, with multiple
forms often used in the same finished item. That's because
each form has a unique function, delivering different degrees
of flavor and nutrition. They can be added into the batter or
dough, or as a topping for finishing purposes. Crusts also
benefit from nut ingredients.
"The beauty of so many forms is the versatility that translates to numerous applications for manufacturers," said Rob
Corliss, research chef for the Almond Board of California and
founder of All Things Epicurean.
Nut forms, from largest to smallest piece, are whole, sliced,
slivers, chopped/diced and flour/meal. There are also viscous
formats, including nut milks and butters/pastes.
"Flours and meals provide soft texture and elegant flavor
notes to baked goods. They are great for gluten-free and paleo
baking," Mr. Corliss explained. "The identifiable pieces contribute visual appeal and texture cues. They can also be used
as toppings or inclusions. Nut butters and pastes can be used
as a filling or binding agent."
Nut milks, on the other hand, can replace other fluids typically used in a formulation, bringing unique flavor profiles to
the product. Depending on the nut milk, use can also influence the color and texture of the baked good.
Nuts can be paired with distinctive and new flavor combinations that today's consumers' crave. Mr. Corliss cited data
from Innova Market Insight. "Global new product introduction
data show that there has been an increase of products made
with almonds and coconut flavors, in particular, in products
such as snack bars, cookies and other confections," he said,
adding, "There has also been a rise in almond and green tea
flavor combinations, an inspiration from the growing Asian
culinary landscape."

72 Baking & Snack October 2016 / www.bakingandsnack.com

Prunes in piece and concentrate forms soften the flavor of bran
and add to the health-and-wellness status of these muffins.
Sunsweet Ingredients

Toasted coconut combines with chocolatey inclusions in this muffin concept.
Kerry Americas Region

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