Real Blueberries for True Blue Flavor

Researchers continue to study the antioxidant properties of blueberries, and consumers have taken note. Product designers can easily boost a food’s consumer appeal by incorporating blueberries into their formulations. Compared to simulated bits, real blueberries offer product authenticity, appetizing color and clean labels. Real blueberries are also a value-added ingredient, as they provide important nutrients, as well as sweet, burst-in-the-mouth flavor. In addition, blueberries pair naturally with a variety of ingredients, and are easy to incorporate in a range of formulations.

Cultivated high-bush blueberries are available year-round in multiple fresh, frozen, liquid, canned or dried formats; as purée, concentrate and juice; as whole fruit or powder; infused, freeze-dried; straight pack and individually quick frozen. Blueberries can go into fillings and toppings for pies, cakes, tarts, croissants, puff pastries, strudels and doughnuts.

Puréed blueberries are ideal for fillings for energy bars and toaster pastries. Dried and canned blueberries work well in bread and pancake mixes, providing variety, texture and flavor. In addition, crushed blueberries can be swirled throughout a product, and dehydrated blueberry products (from 100% dried to fructose-infused and fruit infused) and concentrates work best when low moisture activity is required. Whether chunky or smooth, blueberry fillings provide visual interest and antioxidant appeal, as noted by blueberry’s high ORAC score. ORAC, which stands for oxygen radical absorbance capacity, is a measure of antioxidant capacity.

Blueberries also work well with other ingredients, including herbs and spices, from ginger, cinnamon and thyme to curry, paprika and pepper. Add blueberries to hot sauces, savory salsas, salad dressings and sweet toppings. Increasingly, they go into condiments and spreads and enhance ethnic flavors, such as moles and chutneys. Blueberry concentrate sweetens and colors granola bars, bagels and cookies. Designers can use concentrated purées to formulate custom pastes. Blueberries can add sweetness, flavor, color, texture and nutritional value in a variety of cereal products. In addition, they contain no fat and are a natural source of dietary fiber. A one-cup serving (148 grams) of blueberries contains 14% DV of fiber. Dried blueberries work well with sweet, salty and savory snacks, providing real blueberry flavor. Blueberry concentrate (45° to 65° Brix) sweetens and colors confections. Formulators can also incorporate blueberries into a variety of grain-based products, such as cereals and snacks, and in finished desserts. They also add interest to meat products, sauces, juice beverages and fillings, and to dairy applications, from yogurt to smoothies to frozen desserts.

U.S. Highbush Blueberry Council 
c/o Thomas J. Payne Market Development 
865 Woodside Way 
San Mateo, CA 94401 
Phone: 800/548-2138 
Fax: 650/340-8568 
E-mail: [email protected]