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.

Know the fruit

This does not only mean you should know the taste of it or know what nutritional contents it might have; you should also know how it interacts with other ingredients, and what might possibly harm or enhance the flavour of the fruit.

Fruit should not be handled directly

Adding raw fruit to your product is seldom a good idea, simply because you are introducing bacteria with it in the process. Your fruit should have undergone at least a heat treatment process to eliminate many risks.


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Liquid juices

Frozen fruit and liquid juices (especially from a reputable juice manufacturer) are usually a good choice, since they can be measured carefully and are usually risk-free. Concentrate, especially, can have beneficial effects, since they can be measured according to the recipe.

Fruit purees

Another main option that many chefs and manufacturers recommend is the use of purees – they too have been treated in some form or another and are completely safe. They also allow you to use particular amounts according to the recipe.

There is one important thing you should remember about various products, however – not all fruit or vegetables can be reduced to its essence and used in other products. For example, watermelon is composed of a lot of water and served cold; its reduction has quite a weak flavour and the consumption of the fruit is more of a sensory experience. Serving it in yoghurt or cheese may not be the same thing; it may not be a successful product. Your supplier should be able to advise you on these aspects. However, for all other products, fruit can bring in that extra flavour and health so many of us need nowadays.

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