Opportunity is ripe for adding fruit to formulations. Consumers already find many fruit flavors appealing, and they view fruit as having a health halo, too. Extending the shelf life in baked foods is yet another reason to choose fruit ingredients. Options to consider include coconut complementing a chocolate cake, berries adding anthocyanins to cereal or prune purees extending shelf life in bars.
Strawberry, apple, banana, coconut and lemon are the five most common fruit flavors found on menus, according to Datassential MenuTrends, said Bryan Fitzsimmons, senior manager insights and client experience at Dawn Foods Global.
“In particular, strawberry is the most popular, appearing on nearly 25% of dessert menus,” he said. “Bakers can capitalize on these popular fruit choices by offering items such as vegan apple cider vinegar donuts, orange ginger chocolate tortes and turmeric citrus immune-boosting tarts.”
Blueberry and strawberry dessert flavors are projected to grow on menus over the next four years, according to Datassential MenuTrends.
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