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from carrot cake and pumpkin to other
vegetables should not be so wide as to
make such development unfeasible.”
The potential for fruit by-products
(the ‘waste’ material left over after fruit
processing such as in juice
manufacturing) to be used in glutenfree formulations is currently being
studied at the Teagasc Food Research
Centre based in Dublin, Ireland.
The research involves milling flour
from dried pomace, the pulpy residue
consisting of skin, pips and core left
over when fruit is crushed and
pressed. Fruit in this form is of interest Cranberry stollen is one of 15 variants in stollen
offered by kuChenmeister.
because of its nutritional content.
Phytochemical levels are higher in
pomace than in fruit flesh with apple peel, for
bakers, says Anh Thai, Puratos Product Manager,
example, containing four times more phenolic acid
Fruit Fillings.
and antioxidants than the apple itself. In addition to
“Products are cheaper to make as you need less
being a source of calcium and magnesium, apple
filling than when using a product where water
peel also contains higher levels of iron, zinc and
evaporation is more important. Another benefit linked
copper, is a good source of dietary fibre and can offer
to freshness rather than bake stability is Vivafil can be
functional benefits to the baking process such as
applied to products with up to six weeks shelf life and
gelling, thickening and water binding.
they remain soft, fresh and pleasant to eat.”
“We are focussing on the use of apple and orange
by-products at present,” said project leader Eimear
extended flavour range
Gallagher. “However, a number of other fruit and
The company has also re-launched its Topfil fruit
vegetable by-products also have the potential to be
pieces range which comprises 28 fruit formats.
used as functional flours.”
“Topfil already existed, but we have extended the
These include grapes, mangos, lemons, peaches,
range of flavours. We wanted to offer fruit in a wide
potatoes, cauliflowers, onions and tomatoes.
spectrum of colours so we have yellow, orange, red,
The project is currently assessing the use of fruitpurple and green fruits. Topfil is mostly used in
based flours in gluten-free scones, breads, biscuits
applications where you want to see nice fruit pieces
and extruded snacks which are produced by blending
like in Danish pastries and pies,” said Thai.
pomace flour with other suitable flours such as rice
“Strawberry is in high demand in all countries.
and maize.
Topfil strawberry received a very positive welcome
Commenting on when gluten-free products
because it offers a very good quality of strawberry, the
containing fruit flours might be available
fruit integrity is well preserved so you can easily
commercially, Gallagher said: “We are still at the
recognise the shape, texture and taste of strawberry.
research stage, and as an organisation, Teagasc
Other mainstream flavours are without a doubt cherry
does not commercialise products. However, we
and apricot. Also wild blueberry though this is not a
would very much welcome the opportunity to interact
trend, it is a mainstream flavour and very popular
with and collaborate with the Irish and European food
around the ݽɱ