Apples of Our Eyes

Apples of Our Eyes

By Kay Swartz Rentzel 
Contributing Editor

From snacks to desserts to juice to savory stuffings, apples are among the most popular and versatile fruits available.

It is often said that the apple doesn’t fall far from the tree, but each apple variety has its own unique profile, with varying taste, texture and color. Throughout the world, more than 7,500 different varieties of apples are grown; however, the major commercial U.S. orchards only cultivate 20 or so of the best-selling varieties. Today’s newest commercial varieties include the Honeycrisp, Zestar!®, Pink Lady®, Gala, Fuji and Braeburn. The familiar varieties of McIntosh, Golden Delicious, Empire, Jonagold, Northern Spy, Jonathan, Cortland, Rome, York Imperial, Stayman/Winesap, Red Delicious and many others continue to be available, with geographic location playing a large part in the decision of which variety to use.

In addition to a wide variety of fresh apples, “bushels” of healthy processed-apple products and ingredients, including applesauce, apple juice, apple butter, apple slices, apple dices, apple cider vinegar, apple pie filling and specialty apple products, are available to incorporate into products.

The average U.S. consumer eats approximately 50 pounds of fresh apples and apple products a year, and 2004 marked the third consecutive year of demand growth for apples in the United States. Thus, the introduction of apples and their flavor to different food applications is a logical move, and a nutritious one.

Biting into nutrition 

Apples are an excellent source of dietary fiber—depending on variety, approximately 3% of a raw apple consists of soluble and insoluble fiber. About 20% of that fiber is soluble, most in the form of pectin. Plus, apples are a good source of antioxidants, such as phenolic acids and flavonoids, especially quercetin, compounds that have been linked to disease prevention. The peel has the highest ORAC values, and among common types tested at Oregon State University, Corvallis, Red Delicious scored the highest, which could result from its anthocyanin pigments.

Research suggests a link between apples and weight loss, reduced risk of some cancers and stroke, and improved lung and heart health. But, the latest health news about apples comes out of the University of Massachusetts- Lowell, where lead researcher Thomas B. Shea has found a link between apple consumption and improved brain health and memory. The research suggests that consuming apple juice may protect against cell damage that contributes to age-related memory loss, while consumption of apples and apple juice in conjunction with a balanced diet can protect the brain from the effects of oxidative stress.

Apple-cations 

Some apples are suitable for any application, while others are better-suited for specific purposes. Many of the newer varieties have been cultivated to work in any situation—fresh, salads, pies, sauce or baking.

Choosing one boils down to flavor preferences and the desired finished product. For example, Golden Delicious has firm, white flesh which retains its shape, and a rich, but mild flavor when cooked, while a Jonathan tastes sweet, but tart. The multitude of processed apple products —canned, dried, chilled, frozen and sliced—presents the opportunity for creativity. Many manufacturers use processed apple products as ingredients in baked and frozen desserts, cold and hot cereals, yogurt, fruit fillings, fruit smoothies and other wholesome products. What’s more, apple products are becoming staples in foodservice operations, from restaurants and cafeterias to health-care facilities.

Following are just a few of the apple products now available:

Applesauce. Available in traditional No. 10 cans, single servings and industrial, aseptically sealed packages, apple sauce can substitute for butter or shortening in reduced-fat baked goods, and also acts as a natural humectant. Applesauce that meets USDA standards can be sweetened or unsweetened. Unsweetened, canned applesauce is prepared without the addition of nutritive carbohydrate sweeteners and must be at least 9°Brix. Sweetened, canned applesauce with nutritive carbohydrate sweeteners must be at least 16.5% soluble solids. (Title 21 Code of Federal Regulations, Section 145.110.) Apple slices. Peeled or unpeeled, uniform slices are packed as IQF or as canned, packed in water for use in salads, side dishes, pies and other baked goods. USDA commodity regulations specify that No. 10 cans have a minimum drained weight of 92 oz.

Frozen apples.

Typically peeled, cored slices, frozen apples may be packed with or without the addition of a sweetening ingredient. The USDA allows for different grades—A, C and substandard—depending on quality.

Apple cider vinegar.

This product is made by fermenting apple juice: yeast first converts the juice’s natural sugars to alcohol; then acetobacter bacteria convert the alcohol to acid. This acetic-acid fermentation forms vinegar.

Apple butter.

Fresh apples and a blend of spices are used for this natural spread, which also makes an excellent ingredient.

Evaporated apples.

This all-natural ingredient often stands in for fresh apples. The lower water activity extends shelf life while maintaining many characteristics of fresh apples. These generally fall in the 22% to 26% moisture levels, although non-sulfured products might be lower.

Evaporated apples make an excellent neutral and economical base for other color and flavor profiles. Low-moisture apples. A versatile, all-natural ingredient, low-moisture apples have a moisture of 3.5% or less and are commonly used in low-water-activity applications such as cereals. They make an excellent neutral base for other fruit colors and flavors, and are shelf-stable in a variety of applications.

Apple juice/concentrate.

Crisp, clean, and delicately sweet, 100% apple juice is a satisfying beverage, and works as a tremendous flavor enhancer when used as an ingredient. Apple juice is filtered and heat-treated to be shelf-stable. For concentrate, the USDA requires at least 22.9°Brix, but the industry typically offers products at the 70°Brix level.

Sparkling apple cider.

A fizzy, fun-filled version of its un-carbonated cousin, apple juice, this delightfully sweet, nonalcoholic 100% juice is ideal for celebrations, appealing to revelers young and old.

Specialty ingredients.

In addition to these common forms, industrial suppliers offer dried purees and apple fiber. The puree powders have 3.5% or less moisture and can be added to fruit fillings, dry mixes, topical applications, tea and meats. The free-flowing apple fiber finds use in coating other fruit ingredients for dry cereal applications or to prevent clumping of sticky products.

Not only are apples and apple products versatile, but plentiful as well. Last year, the United States produced more than 9.8 billion pounds of apples. So don’t be shy, give apples a try ... you’ll love what they do for your bottom line.

Kay Swartz Rentzel is a 24-year veteran of the apple industry and currently directs the National Apple Month Program, a generic marketing and promotion program for apple growers, packers, shippers, and processors in the United States. She has experience in industrial, foodservice and retail marketing and promotion. For additional information, contact Rentzel at

[email protected]or 717/432-0090.