Cranberry ingredient has up to 75% less acid
September 15, 2009
by Jeff Gelski
NEKOOSA, WIS. — Alpine Foods has patented a process and technology to remove up to 75% of the acid from sliced cranberries while retaining a significant amount of juice in the original fruit. The company used the process and technology to introduce Berry Bits, low-acid individually quick-frozen (IQF) cranberry ingredients.
The reduced acidity in Berry Bits will improve baking qualities and allow chefs to incorporate cranberries into foods such as yogurt, ice cream, meats, cheese, bread, salads, fruit cups and sauces, according to Nekoosa-based Alpine Foods. The high acid of a typical cranberry may be an issue in baking and ingredient applications because the acids may create bitter or rancid off-flavors and impact the leavening process.
The company also now offers Sweet Berry Bits, which are an extension of the Berry Bits product line.
"In essence, we remove most of the acid from the cranberry, so there is a void in the fruit that we can fill with all kinds of fun ingredients," said Jonathan D. Smith, president and creator of Berry Bits.
Sweet Berry Bits may be infused with sugar, other fruit juices, non-calorie sweeteners or sugar-free ingredients, he said.