There’s a growing trend, especially among millennials and younger, to taste the most exotic fruit available. This appetite extends not just to juices or the fruit itself, but also to the dairy products they are used in; cottage cheese, yoghurt and flavoured fruit drinks are just a few examples. In a way, it’s good news – younger people do need to eat more fruits and vegetables, according to reports from health studies. However, in order to please such a crowd of consumers, it may be difficult to use certain types of fruit or juices in the finished product, and some care needs to be taken. Here are the top factors to consider before using fruit for your dairy products.
Lots of options
Some fruit is easier to formulate than others. In a global world, even the most exotic fruit is ready to be used on the table or in various recipes. You may want to go with fruit that is not only great in taste, but also has the best nutritional value for your customers – some fruit are higher in necessary minerals and vitamins than others. Read more