In bakery and desserts, fruit is more than decoration. Its acidity, for example, helps balance rich, creamy dishes.
One fruit, many formats
Fruit can be used as whole pieces, puree, filling or preparation, depending on the sensory and texture goals. A general name is not enough to define an ingredient, so specifications matter.
Balancing flavor and process
Temperature, processing time, moisture and the interaction between ingredients all affect fruit during production. A good ingredient has to taste good and stay stable.
Fruit-forward products
Consumers increasingly want to see and recognize fruit flavor, so fruit is becoming part of product design. Its use is widening across confectionery, ice cream, yogurt, cereal bars and snacks.