Baking&Snack - August 2012 - 72

INCLUSIONS

to handle.” The obvious problem is that of the fishy odor and taste that are difficult to mask, though many have tried. “Through our formulation processes, we’re able to minimize — almost totally eliminate — the omega-3 aftertaste and smell in the raw products,” Mr. Roesken explained. “When it’s cooked in a muffin, for example, you don’t notice it at all. Through that, we’re able to deliver an adult’s daily omega-3 requirements through one muffin.”

Natural, only better
All that enhanced nutrition in baked goods is moot if a muffin can’t remain viable long enough to reach consumers’ hands. Inclusions can be a way to limit water activity yet

Inclusions find a home in savory applications with flavors such as cheese, citrus herb and jalapeño.
QualiTech

Going for the real thing

Sometimes, you just can’t beat the original. “Last year, there were 335 new product launches with cranberry in North America, according to Mintel, said Kristen Girard, principal food scientist, Ocean Spray ” Ingredient Technology Group, Lakeville-Middleboro, MA. “The cranberry is starting to be found across the globe in an increasing number of inventive combinations. ” Sweetened dried cranberries are process-tolerant to help manufacturers overcome many of the problems that traditionally arise when trying to use soft fruits or berries in baked foods and snack products, according to the agricultural cooperative owned by more than 700 cranberry growers. Such problems include uneven distribution within a dough or batter, unintended breakage and less-than-attractive colors in a finished product. Raisins, of course, offer similar benefits. “Grain-based foods constitute more than 45% of the usage of California raisins from our entire crop, ” said Larry Blagg, senior vice-president, marketing, the California Raisin Marketing Board. “This is true of baked foods, pastries, cereals, energy bars and more. California raisins are not new to the baking industry and are perhaps not considered trendy. But when bakers want to clean up or simplify their labels, there is no fruit ingredient that better meets that need. Our ingredient label says it all: ‘Raisins.’ ” Nuts, too, enjoy broad popularity in baked foods. “We know the top two reasons consumers choose almonds over other nuts are nutrition Real fruits and nuts add nutritional benefits with and taste, said Harbinder Maan, manager of North America ingredi” a clean label. ent and category marketing, Almond Board of California. “Not only do California Raisin Marketing Board almonds provide distinct buttery flavor and unique texture, when compared gram for gram, almonds are the tree nut highest in protein, fiber, calcium and vitamin E. ” Texture also comes into play when selecting a nut. “I think what makes the walnuts work so well in baked foods is that walnuts are softer than other nuts, said Rachel Zemser, technical consultant for the ” Walnut Board of California. “You want to bite into a soft brownie, and then you get that soft nut bite. ” According to the board’s website, a handful of walnuts provides 2.5 g of alpha-linoleic acid (ALA), 4 g protein, 2 g fiber, 10% of the Daily Value of magnesium and phosphorous and antioxidants.

/ Baking & Snack / August 2012

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Baking&Snack - August 2012

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