Using real fruit in dry products
Taura Natural Ingredients has created a free white paper for food manufacturers addressing the challenges associated with incorporating real fruit into long shelf life dry products such as biscuits, cakes, breakfast cereals and snack bars.
Entitled ‘Extending the shelf life of products containing fruit’, the paper offers comprehensive advice on how Taura’s URC fruit ingredients can help food manufacturers avoid problems with water activity associated with other fruit ingredients.
Author Grant Taylor, who is sales manager – Asia Pacific at Taura, said: “Significant technical obstacles have previously limited the use of fruit-based ingredients in many products with a long shelf life. Applications such as biscuits, baked goods, cereals and snacks have been especially problematic. Incorporating fruit into dry products like these has presented a challenge because introducing any additional moisture poses a threat to the texture and shelf life of the finished product.”
The paper explains how Taura’s URC real fruit ingredients eliminate these barriers and mitigate moisture transfer in a range of long shelf life dry foods, enabling manufacturers to include fruit in products where it would otherwise be impossible without seriously compromising shelf life.
Grant Taylor added: “Solutions based on URC fruit ingredients from Taura deliver all the taste, colour and nutritional benefits of fruit inclusions in products with an ambient shelf life of at least 12 months.”
URC (ultra rapid concentration) is a unique process of concentrating the taste, texture and natural goodness of fruit into pieces, flakes and pastes for use in applications such as baked goods, biscuits, breakfast cereals, chocolate and snack bars.
The White Paper is available to download at:
