“We can also help discover and prove health claims associated with certain fruits,” continues Crawford. “We do this using hi-tech tools and techniques, including assays, to discover antioxidant function, anti-inflammatory properties, neurotransmitter effects, etc., and human clinical trials—basically discovering and validating the health properties of fruit in humans.”
Bridging the gap
Formulating with whole-fruit ingredients is a common way of delivering the “super” components of fruit. However, the functional components can be extracted and added to formulations, either alone or in conjunction with whole-fruit ingredients.
HortResearch studies how fruit and fruit compounds affect human mood and physical performance, as well as gut health and immunity. This work includes developing novel delivery processes for high-value formulations using micro- and nanoscale encapsulation techniques.
Sometimes, a food or beverage formulation is already based on a host of functional ingredients, and all it needs is a superfruit flavor to increase its appeal to today’s health-and-wellness-seeking consumers.
“Many of today’s consumers are intrigued by the notion of ‘culinary travel’ and fruits from faraway lands,” says Steve Wolf, director, flavor applications, Robertet Flavors, Piscataway, NJ. “In response, we are introducing a line of superfruit flavors. These flavors lend a healthful halo to foods and beverages, while also satisfying consumer desire for new flavor experiences.”
Chemists with Virginia Dare, Brooklyn, NY, have also created superfruit flavors that enhance the taste of superfruit beverages. Such flavors have application in beverages that contain some superfruit juice and need a flavor boost.
Adding superfruits to foods isn’t always easy from a flavor perspective. “Because superfruits are often associated with functional foods, there can be bitter, astringent or even medicinal off notes that need to be masked,” says Kathleen McNamara, senior flavor chemist, David Michael & Co., Philadelphia. “The flavor of the fruit itself may even need to be enhanced.”
Whole fruit forms
Superfruits are processed into juices, pastes or powders. “For some of the superfruits, the processing has significant effect on their antioxidant activities,” says Howell. For example, açaí physically deteriorates within 24 hours after picking. “It should be processed into frozen pulp or dried powders to preserve freshness,” she notes. “On the other hand, the cranberry fruit maintains its bacterial anti-adhesion activity after it is processed into juice, sauce and powder, or even dried. Blueberries maintain their benefit on the aging brain—improving memory and coordination—when they are eaten fresh, frozen or freeze-dried.”
Jim Saunders, director, tropiceutical sales, GCI Nutrients, Foster City, CA, adds: “The greatest demand is for single-strength powders and extracts. These ingredients are standardized for the specific active compounds of a single fruit product.
“There is also a demand for high-quality powders, such as freeze-dried and Refractance Window–dried, to retain antioxidant activity, nutrient content, color and flavor,” continues Saunders. “Refractance Window drying is the most energy-efficient dehydration method. It also reduces moisture content to under 1%, which prevents the growth of bacteria and mold, and preserves the beneficial compounds.”
For enhanced piece identity, many product designers rely on individually quick-frozen (IQF) fruit, which usually contains no added sugar or preservatives. IQF fruit tends to readily separate, making it easy to weigh out the quantity during product manufacturing.
Infused frozen fruit is another ingredient form that provides piece identity. They do contain some added sugar and natural stabilizing agents. This inhibits ice-crystal formation and results in a fruit ingredient that does not completely freeze in frozen applications.
If whole pieces are not a priority, bases, purées and concentrates are all excellent choices. Most contain no added sugar, but because they are concentrated they have a high percentage of sugar. Purées often have significant piece identity.
Fruit-juice concentrates can be used alone or with the other fruit ingredients. Juice concentrate has a great deal of water removed from the product, which results in high Brix, but no piece identity.
Dried fruits come in sweetened and unsweetened form. Nutrient content after processing varies by fruit and supplier process. It is important to work closely with the supplier to confirm if the ingredient is packed with “super” components.
Superfruits go beyond providing water, fiber, vitamins and minerals, notes Bazilian. “Superfruits possess the ability to not only potentially affect our health today,” she says, “but also promote health and reduce the risk of disease later.”
Donna Berry, president of Chicago-based Dairy & Food Communications, Inc., a network of professionals in business-to-business technical and trade communications, has been writing about product development and marketing for 13 years. Prior to that, she worked for Kraft Foods in the natural-cheese division. She has a B.S. in Food Science from the University of Illinois in Urbana-Champaign. She can be reached atdonnaberry@dairy-food.com.