Going wild

2nd September 2011 – This past week I have spent in Canada in the province of Nova Scotia visiting the Wild Blueberry Association of North America (WBANA).

Wild blueberries are distinct from cultivated blueberries in many ways, but of particular relevance to the confectionery and bakery markets, is the fact that they are significantly smaller in size.

Wild blueberries are naturally smaller and more compact, meaning bakers can receive more berries per pound, a distinct advantage when using them in products such as muffins, pies and cereal bars.

Not only do wild blueberries look good and taste delicious. They also maintain texture, taste and shape throughout the manufacturing process.

Furthermore, wild blueberries contain large amounts of anthocyanins and are linked to improved vision health amongst other health benefits.

In the October issue, I will be reporting on my visit to Canada, which will include more details about the wild blueberry harvest, processing and nutritional benefits.