Tapping into texture trends: UK launch for Crunchy Cranberries by Ocean Spray
27 Nov 2018 --- UK-based supplier of fresh fruit, ingredients and fruit snacks, J.O. Sims Ltd, has launched Crunchy Cranberries by Ocean Spray in the British market. Tapping into sensory trends toward texture and crunchiness, the crunchy ingredient format has been created using a new drying process and is intended to provide food manufacturers with new application and innovation opportunities, based on the fruit’s distinctive texture. Texture in general, as well as crunchiness in particular, are trending characteristics across many food sectors and markets, according to J.O. Sims’ Innovation Manager, Emma Raper. Crunchy Cranberries Sweetened Dried Cranberries are slowly baked using an Ocean Spray proprietary drying process which makes them stay crunchier for a longer time, she explains. The new format can be used across multiple applications including cereal and confectionery segments. This innovative version is a healthy alternative to potato chips and is a good choice as a crunchy ingredient in mueslis, chocolate, salads, yogurt and many other foods, the company notes. “This new fruit ingredient from Ocean Spray combines the aroma and bright red color of cranberries with a lasting crunchy texture, especially in snack, cereal and confectionery applications,” Raper says. “The berries are robust, low in dust and free-flowing in processing. Not surprisingly they have a very low moisture content (<5 percent). We anticipate this new format being chocolate coated in confectionery, used as toppings for yogurt and salads, in cereals, or eaten as a crunchy ingredient in conventional trail-mixes or on their own as a snack.” Crunchy Cranberries were launched at the SIAL food trade show last month, where they were nominated for the “SIAL Innovation Award.” FoodIngredientsFirst interviewed Natalia Willner, Team Manager Marketing of Bösch Boden Spies who was presenting Crunchy Cranberries. “This is one of the newest products in the Ocean Spray product portfolio. The world market leader for cranberries has developed a new product which is baked instead of dried using an Ocean Spray proprietary drying process so it makes the cranberry a lot more crunchy than the sweet dried cranberries that we know,” she explains. “Texture is the main reason why this meets today’s trends and the requirements of the end-consumer who is looking for different taste experiences. This product is such a great, crunchy alternative to common snacks which we see in the market and since the snacking segment is growing constantly, a cranberry, a fruit-based snack alternative, is exactly the right thing.” Watch the full interview here. To contact our editorial team please email us at editorial@cnsmedia.com 
Related ArticlesFood Ingredients News New alternative to wheat? Durum and wild barley combination thrives on nutritional and functional properties
11 Dec 2018 --- A new cereal, coined tritordeum, that derives from the combination of durum wheat and a wild barley native to Chile and Argentina, is touted as being more nutritious and highly sustainable. Tritordeum, developed by Spanish company Agrasys, easily acquired EU regulatory approval as it is non-GMO and developed using traditional breeding techniques. Food Ingredients News A UK vegan retail surge? Tesco tips vegan food as “biggest culinary trend of 2018,” as Christmas ranges boosted
11 Dec 2018 --- With veganism hailed the “fastest growing culinary trend of 2018,” according to Tesco, retailers have increased their range of plant-based Christmas dinner centerpiece dishes. 2018 will likely be known as the year that veganism turned mainstream as more shoppers continue to adopt vegan, vegetarian and flexitarian diets and record numbers are set to enjoy meat-free feasts during the festive season this year. Food Ingredients News “Confident in UK chocolate future”: Barry Callebaut acquires UK-based Burton’s Biscuit Company’s chocolate manufacturing assets
10 Dec 2018 --- Barry Callebaut has completed the transaction to acquire Burton’s Biscuit Company’s chocolate manufacturing assets in the UK. It comes after the cocoa giant signed an agreement with the UK’s second biggest biscuit manufacturer, for the long-term supply of more than 12,000 tons of chocolate and compound per year in September. The deal comes just months before the UK is set to leave the EU and Barry Callebaut has highlighted Britain as a significant growth region for the company. Food Ingredients News Flavor trends in 2019? Botanicals, ethnic, exotic and smokeless “smoke,” nuances hotly tipped for the new year, say suppliers
10 Dec 2018 --- Naturalness in flavors is expected to lead the way in 2019, although classic flavors are still anticipated to be in high demand across all categories. New combinations including botanical, ethnic and exotic flavors currently have the potential to meet consumers’ increasing demand for exciting new creations. These trends are tipped to become increasingly popular for the coming year. FoodIngredientsFirst spoke with key suppliers in the flavors space, who offered their insights into what we can expect to see trending in 2019. Food Ingredients News In Living Coral? Pantone tips pink-tinted hue for 2019 as Instagrammable food colors trend
07 Dec 2018 --- Pantone has named “Living Coral,” a pink-tinted hue as its color of the year for 2019, inspiring colors suppliers and packaging manufacturers to think about what the food & beverage implications may be. The shade, part orange, part pink, is a warm and welcoming one that adds life and playfulness, according to Jeffrey Beers, founder and CEO of his eponymous design firm. This year’s color was Ultra Violet, a deep purple hue. The news of the choice of coral has been met with interest from food colors suppliers, who shared their views with FoodIngredientsFirst. |
