FRESNO, CALIF. — California Raisin Marketing Board published a whitepaper spotlighting the functional benefits and opportunities for California-grown raisins and raisin ingredients as a fat replacer in baked foods.
California raisins were found to function well as a fat replacer in tested recipes such as fudge brownie bites due to their natural sugar and fiber content, according to the whitepaper. Compared to the control formula with 100% fat from butter and egg yolk, the formulas with California raisin paste saw reduced overall calories, total fat, saturated fat and cholesterol while maintaining intended moisture and texture.