Culinology - June 2020 - 23
of everything from no-sugar-added brownies
to truffle filling. Raisin juice may be used to
sweeten eggnog, where it also adds rich color
and mouthfeel.
"With ever increasing demands from
consumers for clean labels, chefs can
remove added sugar and instead use natural
sweeteners that are recognized and liked by
consumers. Using fruit ingredients not only
decreases added sugars but also increases
the nutritional value of products by adding
fiber and micronutrients."
Ryan Kukuruzovic, corporate chef, Wixon,
St. Francis, Wis., developed a no-sugaradded pineapple gochujang marinade for a
turkey jerky manufacturer. He incorporated
pineapple granules for flavor, texture and
natural sweetness.
Peach juice concentrate works well in a
roasted garlic dressing, according to Mr.
Kukuruzovic. The sweetness of the peach
softens the slightly bitter sharpness of the
roasted garlic puree.
Juice concentrates will likely increase
the added sugar line on the nutritional
label unless there is enough water to
reconstitute the juice concentrate to
its single strength standard of identity,
explained Jose Guerrero, senior managerbusiness development, Kerr Concentrates,
an Ingredion subsidiary, Salem, Ore.
"In these cases, using a puree or puree
concentrate will not only enable condiment
and dressing manufacturers to avoid
increasing their added sugar grams, but
also a provide rich and robust texture from
the fruit pulp," Mr. Guerrero says. "The
same is true for marinades and sauces."
Mr. Caputo of Virginia Dare concluded,
"The demand for products with lowersugar content will continue to grow as this
attribute moves away from 'trend status'
toward the 'standard.' Having a product
with high-sugar content is becoming
a barrier to entry in many application
categories." *
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Culinology - June 2020
Table of Contents for the Digital Edition of Culinology - June 2020
Culinology - June 2020 - 1
Culinology - June 2020 - 1
Culinology - June 2020 - 2
Culinology - June 2020 - 3
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