Value-Added Inclusions

By Cindy Hazen, Contributing Editor

Actress Hedy Lamarr once said, All creative people want to do the unexpected." This sentiment applies to food scientists, as well as fanciful artists. Inclusions give product developers a means to express their inventiveness, and these ingredientsfruits, nuts, nutritious crunchies, flavors, etc.help wow consumers with a product that stands out from the competition by adding appealing flavor, texture and even extra nutrition.

Fruit fundamentals

Raisins may have been popular even back in Lamarrs day, but these plump little morsels can still surprise. Larry Blagg, senior vice president of marketing, California Raisin Marketing Board, Fresno, CA, explains there is more to the fruit than the familiar whole, natural and golden raisin. Raisins can be plumped, chopped, puréed and flavor-infused, and they work well in applications from sweet to savory, snacking to baking, or gourmet to everyday," he says. Raisin paste and raisin juice concentrate are effectively used as healthful ingredient substitutions. The addition of raisin juice concentrate can lower the need for added sodium, while raisin paste can serve as an alternative sweetener."

Beyond flavor, raisins add nutritional value, including fiber and antioxidants in a fat-free, cholesterol-free package. The shelf-stable nature, affordability and year-round availability of raisins are also worth noting.

When selecting raisins, consider moisture levels. Typically, California raisins leave the processing plants in our industry at about 16% moisture," says Blagg. However, some companies that buy raisins to make chocolate or yogurt-covered raisins may wish to have their product delivered from the plant at 13% moisture. Some bakeries who want pretreated raisins may seek finished product with more than 20% moisture." Raisins with higher moisture are less likely to burn in baking, especially where they are exposed on the surface of bread or other baked products. He says raisin processors are equipped to meet customers special moisture requirements.

Sweetened dried cranberries (SDCs) can add vibrancy and unique appeal to a wide variety of applications. According to Kristen Girard, principal food scientist, Ocean Spray ITG, Middleboro, MA, SDCs have high process-tolerance levels, so they fit into a variety of manufacturing environments. They are available in various cuts and sizes, and with variable moisture content. Whole SDCs have a moisture range of 12% to 16%.

The large piece size of whole SDCs works well in confectionery or trail mix, whereas a smaller, double-diced SDC can be packed neatly within a cereal bar," says Girard. In dry cereals, a glycerated SDC is often chosen to avoid any moisture migration." It has a water activity of 0.45 to 0.53.

Sweetened cranberries are versatile, but they are also robust both in flavor and color. The skin of the cranberry helps it retain its natural color, which avoids problems such as color bleed and piece degradation, commonly experienced with other fruits," says Girard. As for taste, tartness is one of the cranberrys unique attributes. When fresh, the cranberry is very acidic, yet once sweetened, excess tartness is offset to produce a carefully balanced, sweet-tart-tasting fruit piece."

The fruit can be included in a number of recipesfrom candy and chocolate confections to ice creams, bagels and ready meals. No additional treatment or processing is necessary before adding SDCs to other ingredients. They can be incorporated directly into batters and doughs.

Dried plums add interest to a variety of foods. The range of dried-plum products includes juice concentrates, purées, paste, powders, bits and diced, as well as whole fruit. Jim Degan, consultant, California Dried Plum Board, Sacramento, CA, finds the addition of visible dried plum bits and diced dried plums have an interest among consumers, particularly with the increase of whole-grain and artisan baked goods. Dried plum fiber can replace or complement other fiber additions to these products, as well as in extruded and baked bars.

The primary benefits when adding dried plum ingredients typically are to improve the nutritional profile of foods, as well as extend shelf life," says Degan. Dried plums can reduceand in some instances, replacefat, sugar salt, synthetic preservatives and phosphates." Depending on the product being manufactured, there may be some adjustments in the formulations. In processing some baked goods, mixing times may have to be adjusted, as well as the amount of baking soda and baking powder," he says.

Multifunctional nuts

Few people would think about surprising consumers with a serving of green vegetables in their bars or breads, but its possible to deliver high-quality antioxidants with the addition of almonds. A 1-oz. serving of almonds packs the same antioxidant punch as a cup of green tea or ½ cup of steamed broccoli," says Stacey Humble, director, global strategic initiatives and North American marketing, Almond Board of California, Modesto, CA. Moreover, almonds are cholesterol-free and low in saturated fat. A 1-oz. serving has 13 grams of unsaturated fat and 1 gram of saturated fat.

Humble notes almonds fit naturally with breakfast. Additionally, almonds pair perfectly with chocolate for more-indulgent treats. She offers these ideas for incorporating almonds into a variety of other foods: Whole or dry-roasted almonds can be added to appetizers, salads and desserts; diced or chopped almonds can be stirred into quick-bread mixes and stirred into sandwich spread, chutney and salsa; sliced almonds might be sprinkled on vegetable sides or coffee cakes and fruit cobblers, or mixed into couscous and risotto.

Almonds are available in more processed forms than almost any other tree nut," Humble says. Kernels can be cut into different shapes or pieces, such as slices, slivers, dice, half or split. Each type of cut can have different thickness or particle size. And all manufactured forms (whole or cut) can be further roasted by hot air or oil to enhance their crunch and flavor." Nuts can be coated or encapsulated with edible films, starches and other coatings to prevent oxidation and extend shelf life when used in a dry mix.

Walnuts are an old-fashioned favorite with contemporary appeal. One serving of walnuts contains 18 grams of total fat, of which 13 grams are polyunsaturated fatty acids and 2.5 grams are alpha-linolenic acid, a beneficial omega-3 fatty acid.

Rachel Zemser, CCS, consultant, California Walnut Board, Folsom, CA, suggests walnuts raise the customers perception of value without substantially raising the cost. In foods like ice cream, incorporating halves and pieces suggests richness in gourmet items. Using smaller pieces ensures a more-even distribution, and a piece in every bite raises the perceived value of the product. For products like bars where the nut will not be visible, Zemser recommends using cost-effective darker pieces. Lighter-colored and larger pieces should be used in applications in which they will be prominent.

From an R&D standpoint, a food scientist should understand the different costs involved so they can choose the right nut for the right application," says Zemser.

Its critical to properly label tree nut-containing products because they are known allergens. Its also important for the food scientist to be aware of storage recommendations. The California Walnut Board recommends refrigeration for storage up to six months and freezing for longer periods. Incoming walnuts should be checked for rancidity. Unlike almonds, the irregular shape of walnuts makes it difficult to remove the skin, so blanched walnuts may be hard to find.

Because walnut pieces tend to sink to the bottom of a wet batter, pieces may not be evenly distributed in the finished product. Zemser recommends pre-coating the walnut with a gum or starch, as this will help keep the nut suspended. Alternatively, lightly roasting the nut will dehydrate them slightly and make them lighter, which will improve final suspension," she says. The high fat content of walnut meal will shorten gluten strands, preventing them from getting longer and, as a result, creates products that are very soft and tender."

Crisps for crunch

There are a lot of reasons to consider adding protein crisps to nutrition bars, cereals, baked goods and snacks. Soy-protein crisps can be made into a variety of shapes and sizes," says Luping Ning, applied technology manager and associate fellow, Solae, St. Louis. The most common is a rice crispy-type shape; however, they can also be extruded into a flake, chip or granule. It is also possible to extrude into more-creative shapes, such as a squiggle, star or crescent." Typically, they are blandly flavored and light in color, although other color options may be available.

Protein levels can range from as low as 10% all the way up to 90%," says Ning. Solae recently launched a soy-protein crisp that delivers 90% protein on a dry-weight basis."

Some crisps combine soy protein with other ingredients. For example, Ning notes that his company recently unveiled a soy protein multigrain crisp with 60% protein and 40% grains, consisting of rice, oat and barley.

When adding soy crisps to baked goods, Ning suggests adjustments may be needed in formulation and processing conditions, mixing, proofing and baking time. The developer may need to increase water and/or wheat gluten, or add an emulsifier to maintain proper strength for volume and crumb character, he says. The leavening system, whether yeast or chemical, may also need to be increased.

Soy crisps typically do not maintain their crispy nature," Ning cautions. Rather, they absorb water and become soft. In this manner, they tend to give the appearance of whole grains being included into the baked goods product."

Whey crisps offer another specialty option. When adding either soy crisps or whey protein crisps to bars, its important to manage water content to avoid hardening.

Our whey-protein crisps are made in a patented extrusion process," says Jeff Banes, applied technology manager, Grande Custom Ingredients, Lomira, WI. The texture can be changed to meet the needs of different applications by adjusting the protein levels of the crisp. Our whey-protein crisps products are naturally a mild, creamy color, allowing for a neutral-colored inclusion. However, food scientists can customize the color, flavor and size or shape of the crisps to suit the manufacturers unique product needs. The ability to alter color in bars, cereals and yogurt toppings is an important benefit for marketing the products whey-protein crisps are used in. Plus, they are great for kids products that are often marketed based on fun shapes and colors."

While protein levels begin at 10%, Banes notes the three most commonly used whey crisps are 50%, 60% and 70% protein. The usage level of whey crisps is wholly dependent on the nutritional profile desired," he says. All whey crisps have a clean dairy flavor, but as protein increases, the texture becomes firmer. Snack bars are the most-typical home for whey crisps, but Banes suggests ice cream might be an appropriate venue. Adding protein through an inclusion is definitely a value-added proposition," he says. Increasing the protein too much in an ice cream mix causes processing and textural problems, but adding whey-protein crisps to an existing ice cream mix adds both protein and texture. Customized, these crisps could look and taste like crunchy bits of chocolate, strawberry, cherry. Other inclusion areas which would be considered value-added for a whey-protein crisp inclusion are in snack mixes, granola or ice cream toppings, and cereal."

Flavorful inclusions

Bits of flavor can add the ultimate payoff. In ice cream or frozen desserts, consider a new line of compound coating-based chocolate flakes. These products will be available in three stock flavorsdark chocolate, milk chocolate and white chocolatebut then also in other customized flavor profiles like cherry chocolate, raspberry white chocolate and chocolate peanut butter," says Dennis Reid, vice president, marketing and business development, Sensory Effects Flavor Systems, Bridgeton, MO.

The companys existing range of flavorful inclusions imparts brown, fruit, dairy or savory flavors, but they also add appearance, color, aroma and texture. They are available in five different sizes and shapes to change the visual impact," says Reid.

Bakery inclusions can be used in any food system that is going to be cooked or baked and reach a temperature above 120°F, the point at which these inclusions melt and get activated. In many cases, any other added flavors can be reduced or eliminated when using our inclusions, because our products deliver the full flavor impact without any volatilization," Reid says. Our inclusions are essentially a poor mans encapsulation, because the flavor and aroma components are essentially entrapped in the fat matrix and are only delivered to the system once the melt point of the fat matrix is attained, typically later in the cooking or baking process when less volatilization is possible."

An added benefit is ease of handling. Our inclusions also offer many other formulation benefits, like flavor and color standardization versus using commodity inclusions like fresh or frozen blueberries, cheeses or even natural cinnamon, which will inhibit yeast if not incorporated effectively," Reid says.

Cinnamon is their No. 1 seller. This can be combined with apple to provide a nice flavor combination in muffins or snack cakes," Reid says. Using both the peach and raspberry in a frozen cheesecake would give you a peach melba flavor profile."

Inclusions of all kindsfrom fruits to nuts to flavors and beyondoffer a wealth of potential combinations to add value to all types of food products.

Cindy Hazen, a 20-year veteran of the food industry, is a freelance writer based in Memphis, TN. She can be reached at [email protected].