Instore - July 2018 - 40
R&D
New trends in blueberries
by Ryan Aktinson
W
hen Thomas Payne started working
with blueberries 30 years ago, he says
there were few options available to bakers
and food production facilities outside of
fresh and frozen blueberries and blueberry
pie filling.
These days, he says, it's a completely different ballgame.
"Now, there are many new items available to
the bakery," says Payne, who leads market
development for the U.S. Highbush Blueberry Council, directing programs targeting
food processors and commercial bakers.
"And a lot of our industry growth has been
spurred by innovation. We have a major initiative with ingredient solutions. We know
we must get the product into a very easy format for the end user."
Fresh focus
A key difference in today's market is the
nearly year-round availability of fresh blueberries. Payne notes that the harvest begins
in March and April in Florida and can begin
even earlier in California. The season lasts
all the way into October, right before the
winter harvest gets underway in Mexico,
Central America and other southern hemisphere locales.
ers are looking for authentic foods that are
closer to nature, less processed, have cleaner labels and ingredients with the deepest
real food roots, and bakers are responding."
One of the big selling points Collins makes
on behalf of wild blueberries is that the fruit
has never been planted or hybridized. The
small lowbush wild blueberry thrives in the
thin glacial soils and harsh climate of Maine,
Eastern Canada and Quebec, where the
plant has grown naturally for 10,000 years.
"It's one of the few truly wild fruits that is
accessible and affordable year-round to help
bakers showcase their commitment to using
the real food ingredients today's consumers
are looking for in the products they produce," Collins says. "And consumer research
proves that wild blueberries can positively
impact purchase, intent, price premiums,
taste, health and sustainability in today's
most successful 'real foods' products."
But all of this doesn't take away from the
importance of frozen blueberries. Not in the
least, in fact.
"Frozen is still the mainstay inclusion in the
baking business," Payne says. "Bakers keep
25- or 30-pound cases in the freezer and
these are perfect for muffins, making fillings
and all sorts of items."
"Fresh is a very special treat," Payne says.
"And it's nice for topping cakes, where the
fresh appearance is needed."
The biggest development in this category,
he says, has been in the freezing quality of
the fruit that is now available. Packers now
offer individually frozen fruit, which is free
flowing and comes in smaller interior bags
for ease of use.
"The evolving real food movement is
the most relevant trend we are seeing
as it relates to wild blueberries."
MIKE COLLINS, WILD BLUEBERRIES
Mike Collins, who represents Wild Blueberries, says the growing trend of whole foods
and clean labels is huge for the industry.
"The evolving real food movement is the
most relevant trend we are seeing as it relates to wild blueberries," he says. "Consum-
40 * JULY 2018 * commissary INSIDER
The health benefits of blueberries make them
popular inclusions. Photo: U.S. Highbush Blueberry
"Case-frozen and tray-frozen fruit is also
available, and we see very good ingredient
characteristics in what some are calling
craft frozen," Payne says. "The biggest commissary development in this area has been
in the use of frozen blueberries to produce
smoothies."
Table of Contents for the Digital Edition of Instore - July 2018
Instore - July 2018
Editor's Note - Jack be nimble
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Specialty cheese
Specialty Insights - CONSIDER: Marketing to kids
Cover story - Reasor's rolls with the changes
Feature - Foodservice, meet retail
Commissary Insider
INSIGHT INSIDER - Walker’s Fresh Foods
CATEGORY SPOTLIGHT - Pizza ingredients
R&D - New trends in blueberries
EQUIPMENT - Slicers
EQUIPMENT - Getting by with less space
Merchandising - ON DISPLAY: Dessert cakes
Equipment & Packaging - LATEST INNOVATION: Mixers
Product Trends - FIRST TO MARKET
Product Showcase
Instore - July 2018 - Instore - July 2018
Instore - July 2018 - Instore - July 2018
Instore - July 2018 - 2
Instore - July 2018 - Editor's Note - Jack be nimble
Instore - July 2018 - 4
Instore - July 2018 - 5
Instore - July 2018 - CONTENTS
Instore - July 2018 - 7
Instore - July 2018 - News - NEED TO KNOW
Instore - July 2018 - 9
Instore - July 2018 - Spotlight - BY THE NUMBERS: Specialty cheese
Instore - July 2018 - 11
Instore - July 2018 - Specialty Insights - CONSIDER: Marketing to kids
Instore - July 2018 - 13
Instore - July 2018 - 14
Instore - July 2018 - 15
Instore - July 2018 - Cover story - Reasor's rolls with the changes
Instore - July 2018 - 17
Instore - July 2018 - 18
Instore - July 2018 - 19
Instore - July 2018 - 20
Instore - July 2018 - 21
Instore - July 2018 - Feature - Foodservice, meet retail
Instore - July 2018 - 23
Instore - July 2018 - 24
Instore - July 2018 - 25
Instore - July 2018 - 26
Instore - July 2018 - 27
Instore - July 2018 - 28
Instore - July 2018 - INSIGHT INSIDER - Walker’s Fresh Foods
Instore - July 2018 - 30
Instore - July 2018 - 31
Instore - July 2018 - 32
Instore - July 2018 - 33
Instore - July 2018 - 34
Instore - July 2018 - 35
Instore - July 2018 - CATEGORY SPOTLIGHT - Pizza ingredients
Instore - July 2018 - 37
Instore - July 2018 - 38
Instore - July 2018 - 39
Instore - July 2018 - R&D - New trends in blueberries
Instore - July 2018 - 41
Instore - July 2018 - EQUIPMENT - Slicers
Instore - July 2018 - 43
Instore - July 2018 - 44
Instore - July 2018 - 45
Instore - July 2018 - EQUIPMENT - Getting by with less space
Instore - July 2018 - 47
Instore - July 2018 - 48
Instore - July 2018 - 49
Instore - July 2018 - Merchandising - ON DISPLAY: Dessert cakes
Instore - July 2018 - 51
Instore - July 2018 - 52
Instore - July 2018 - 53
Instore - July 2018 - Equipment & Packaging - LATEST INNOVATION: Mixers
Instore - July 2018 - 55
Instore - July 2018 - Product Trends - FIRST TO MARKET
Instore - July 2018 - Product Showcase
Instore - July 2018 - 58
Instore - July 2018 - 59
Instore - July 2018 - 60
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