Taking Plant-Based to the Next Level - Sunsweet 2021 - 1

TAKING PLANT-BASED
to the next level
Eliminating butter, eggs and other dairy ingredients
from baked goods appeals to the growing number of
consumers who are trying to reduce animal-product
intake. This may be for health or religious reasons,
for environmental concerns, or simply, just because.
Regardless of motivation, it's time to take plant
based baking to the next level and include vegan
variations of popular sweet treats to give shoppers
permission to indulge.
When used in baking, California prune ingredients
can sweeten with less sugar, help reduce fat and
calories, replace artificial caramel color and retain
moisture. The ingredients' inherent richness also allows
them to complement rich flavors such as chocolate,
coffee, caramel, nuts, warm baking spices, and a range
of fruit. And since they are a source of fiber, vitamins
and antioxidants, they can help improve the nutritional
profile of some baked goods.
Prunes (also called dried plums) can be used
as functional ingredients because of their unique
chemical composition. The combination of sorbitol
and pectin binds moisture and mimics fat, yielding
tender cakes and chewy cookies. In some baked
goods, prune ingredients can replace animal
products, with or without some minor formulation
adjustments. Complex vegan products may require
a systems approach. Incorporating a small amount
of a prune ingredient in that system can make a big
difference in perceived richness. Prune ingredients
are also rich in phenolic compounds, which
suppress off flavors from egg substitutes and other
plant-based analogs. When done successfully,
folding prune ingredients into a new plant-based
cake, brownie or cookie can differentiate forwardthinking
bakery operations from the competition.
Prune ingredients do all this while keeping
labels clean and simple. They may even reduce
raw material costs. If a recipe is not vegan, for
example, prune ingredients can help reduce some
of the animal products, allowing for potential cost
savings. Prune ingredients may also eliminate
certain allergens, allowing for
dairy-free or egg-free claims.
Plus, a little goes a long way.
Adding 1% to 2% of a puree,
powder, or concentrate can
be enough to give a cookie or
snack cake a flavorful boost.

Taking Plant-Based to the Next Level - Sunsweet 2021

Table of Contents for the Digital Edition of Taking Plant-Based to the Next Level - Sunsweet 2021

Taking Plant-Based to the Next Level - Sunsweet 2021 - 1
Taking Plant-Based to the Next Level - Sunsweet 2021 - 2
Taking Plant-Based to the Next Level - Sunsweet 2021 - 3
Taking Plant-Based to the Next Level - Sunsweet 2021 - 4
Taking Plant-Based to the Next Level - Sunsweet 2021 - 5
Taking Plant-Based to the Next Level - Sunsweet 2021 - 6
https://www.nxtbook.com/sosland/sunsweet/taking-plant-based-to-the-next-level-sunsweet-2021
https://www.nxtbook.com/sosland/sunsweet/2017_11_01
https://www.nxtbook.com/sosland/sunsweet/2017_08_01
https://www.nxtbookmedia.com