Fruit & Vegetable Ingredient Toolbox Presentation

Originally Published: July 10, 2015
Last Updated: February 22, 2021

“Fruit & Vegetable Ingredient Toolbox” was presented at the 2015 Clean Label Conference by Martha (Marty) Porter, Scientist, Merlin Development.

Abstract: Product developers need a tool-chest of ingredients that can be used to formulate products with the desired taste, texture, shelf life and other required characteristics. This presentation looked at properties of, and applications for, fruit- and vegetable-based ingredients. These foods can deliver functional additives, such as acidifiers, organic acids, polyols, antioxidants, flavors, colors, fibers, sweeteners, and other useful and /or unexpected components. Learn about ingredients that can provide functionality while improving your label and delivering a good-for-you image.

An excerpt from the written summary of this presentation: With a focus on clean labels, Martha (Marty) Porter, Scientist at Merlin Development, discussed fruit & vegetable ingredient functionalities used to sweeten, color, texturize, preserve, fortify and flavor. Highlights from sweeteners, colors and texturizers are as follows.

Texturizers—Fruits and vegetables contain cellulose and lignin in their cell walls. These components can be used to provide texture to a food system. Refined fruit fibers have shown moderate success as modified starch replacers. Native root starches, like tapioca, potato and arrowroot; and purées of sweet potato and pumpkin, are all popular texturizers in clean label formulas. One consideration is a lower level of viscosity standardization.

“Pectin from apple and citrus is well-known but requires pH and solids to gel, unless chemically modified—not in the spirit of clean labeling,” Porter said.

Legume flours offer functional proteins and carbohydrates that can deliver various textures. “Cooked chickpea flour provides immediate viscosity in water, while the uncooked flour does not. Therefore, ratios of the two can be used to create the viscosity desired,” advised Porter. Whole-fruit pieces can deliver texture in granola bars and meat analogs. Xanthan and guar gums are still seen in Whole Foods markets; they are useful tools that should not be ruled out.

Click here to view the written summary “Fruit & Vegetable Ingredient Functionalities” of this presentation.

Click on the button below to download a PDF of Porter’s PowerPoint presentation “Fruit & Vegetable Ingredient Toolbox.”


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