Pecan Deluxe Candy
The allergen question
Since ancient times, nuts have complemented the flavor and appeal of baked foods, but many consumers now avoid them for their potential allergenicity. Mr. Reid explained that fabricated inclusion technology enables the manufacture of allergen-free, nut-like ingredients. This includes non-G.M.O. nut replacers and extenders, which also may be formulated to be higher in protein, offering as much as 20% of their content as “complete” protein.
“We are also working on some nut-free granolas,” he said. “These ingredients can be customized to create signature finished baked goods.”
Still, nuts provide plenty of allure on their own. Pecan Deluxe offers praline nuts, including almonds, peanuts and pecans. The sugar coating protects the crunch of the nut inside higher-moisture baked goods.
“They can be custom-made in different flavor profiles,” Ms. Granda said, citing new sugar-coated pretzels.
The bake-stable inclusion business is dynamic. Many suppliers today focus on developing inclusions with cleaner, simpler labels. This includes replacing artificial color additives with naturally sourced colors. Others are adding better-for-you ingredients to the fabricated inclusions.
“Today’s consumer is looking for healthy and sophisticated snacking options,” said James Bruce, vice-president of international sales and marketing, Pecan Deluxe. “There’s growing interest in adding ancient grains, protein and other value-added ingredients to the bake-stable inclusion segment.”
Ms. Reynolds agreed that ancient grains and seeds are growing in popularity.
“We have a lot of customers trying to find ways to add the visual appeal of grains and seeds to their baked goods,” she said. “Toppings that are seed- or grain-based can also elevate the health halo of a product.”
For example, chia seeds can be included in fruit bits. The seeds provide extra nutrition and texture, while the fruit matrix protects them from oxidation, thus holding off rancid flavor development.
“Larger particulates such as crushed grains, whole seeds and grits are popular inclusions, as they signal to consumers that the product is wholesome and natural,” said Joni Huffman, vice-president of domestic sales, Healthy Food Ingredients.
Among developments at CII in its heat-expanded line is a low-sodium, plant-based “salt” crunch.
“It looks and tastes like pretzel salt and is freeze-thaw stable,” Mr. Cowger said.
