Inclusions, as a trend, have been on the radar for some time. Recent introductions have capitalized on their multi-faceted appeal, often by fusing flavor favorites. At the same time, they can bring a health and wellness component to an indulgence (say, for instance, incorporating heart-healthy almonds into a chocolate bar or ice cream) and also give the treat an air of the gourmet.

However, inclusions are far from limited to ice cream applications—or even desserts. McDonald’s has introduced Fruit & Maple Oatmeal, a hot, whole-grain oat cereal topped with what would be regarded as inclusions: brown sugar crystals, diced red and green apples, dried cranberries and two types of raisins. Cindy Goody, senior director of nutrition with McDonald’s Corp., explains the chain wanted “to make it easier and more inviting for our guests to eat more whole grains and fruits...and integrate these important food groups into their daily diets.”

New research indicates more than just taste will lure consumers to such cranberry inclusions. As reported at Experimental Biology 2012, several studies of the fruit build on the growing body of research on the cranberry’s key role in total body health. One study confirmed the presence of unmetabolized proanthocyanidins in the urinary tract after consumption, supporting a wealth of existing ex vivo research that highlights the potential benefits of the compounds found in cranberry juice.

In another study, University of Wisconsin researchers found dried cranberries can provide the same benefits attributed to the reduction of recurring urinary tract infections in women. Participants consuming one serving of dried cranberries per day for two weeks reported reduced urinary tract infections up to six months after the study.

“There is significant evidence surrounding the cranberry’s unique health properties and contribution to total body health,” said Susan Percival, Ph.D., professor, Food Science & Human Nutrition, University of Florida, Gainesville. “While many people associate cranberry juice with improved urinary tract health, a growing number of new studies point to the cranberry’s exceptional ability to support immunity.” Percival and her team found compounds in cranberries can help prime the immune system for activity, which can help protect the body’s cells from a challenge.

Sweetened, dried cranberries are found in a wide variety of applications. Their high process-tolerance levels mean they can perform well in many different manufacturing environments, be it in an ice cream, a bagel, prepared meal, or even candy and confections. Whole dried cranberries have a moisture range of 12-16%; large sizes can be found in confections and trail mixes, while dice-cut cranberries can be found in cereal bars or dry cereals. However, cranberries are just one of a host of options included in recent product launches, as manufacturers have attempted to capitalize on the health attributes—chiefly, the antioxidant properties—of blueberries and chocolate pieces to add value and texture to everything from frozen desserts to bakery items. General Mills’ Fiber One Premium Muffin Mix benefits not only from the 20% of the daily value of fiber that its name suggests, but also from the positive reputation of antioxidant-rich blueberries. Chocolate pieces as inclusions can be found across the aisles, as consumer desire for indulgence finally has been paired with some relatively healthy attributes. This is a sentiment that applies almost equally well to the wide popularity of nuts as inclusions.

 

Feel Like a Nut

Nuts, in fact, are some of the most popular inclusions, with almonds, hazelnuts, pecans, pistachios and walnuts among those most frequently added to formulations. In addition to providing a mouthfeel component, nuts enjoy something of a healthful reputation and can be found throughout grocery stores, in everything from salads to chocolate confections to ice creams. Considering the healthy aura surrounding them, this should hardly be surprising; a 2009 IFIC survey found 73% of respondents were aware of the health and wellness benefits associated with nuts—specifically, the role of monounsaturated fats found in nuts in reducing the risk of heart disease.

Cookie dough pieces; chunks of cake and cookies; bits of fruit and candy: These all have entered the world of inclusions, and recent editions of the National Restaurant Show have demonstrated the emergence of inclusions as a means of differentiating products and giving them more of a gourmet positioning. SasaSweets’ SasaPops artisan frozen pops feature vanilla beans from Madagascar, European chocolates and fresh fruit.  The frozen dessert bars feature decadent frozen cream and custard pops stuffed with chunks of cakes, pie crusts and other confections.  SasaPops’ dessert bars, the company claims, are the first pops to use non-fruit inclusions, creating a brand-new dessert profile. The line’s 20 fruit and dessert varieties include salted peanut caramel, lemon cream with shortbread and German chocolate cake, and other options such as Pumpkin Pie Pop, Carrot Cake Pop, Pink Guava Pop and Raspberry Lychee Lemon Drop Pop. Those latter flavors drew recognition as the best “Gourmet Frozen Ice Pops” at the 2012 U.S.A. Taste Championships and received a Food & Beverage Product Innovation 2012 Award at the National Restaurant Show.

Palazzolo’s Artisan Gelato & Sorbetto features gelatos in such varieties as Cinnamon Basil (a blend of sweet cream with ground cinnamon and fresh basil); Candied Ginger (which blends fresh ginger with chopped candied ginger); Lavender Honey (blending raw honey, ground lavender buds and lavender flower buds in ice cream); Roasted Garlic White Chocolate (with white chocolate chunks in a roasted garlic and vanilla ice cream); and Black Peppercorn, featuring fine and course ground black peppercorns in an ice cream. As Palazzolo’s David Seidel explains, “We’re called upon to create new flavors every week. Offering something completely unique is crucial in today’s market.”

Bubbies Homemade Ice Cream & Desserts offers a Japanese ice cream that features Okinawan purple sweet potatoes among the ingredients, and Pecan Deluxe Candy Co.’s Teriyaki Cashews are part of a sweet-and-savory line of encrusted meat nuts that also includes signature specialties, such as Chipotle Walnuts, Ranch Pecans and Kettle Cooked Pretzels.

“Consumers find salty-and-sweet combinations very appealing,” says Douglas Snyder, business development manager at Snyder’s of Hanover, whose chocolate-covered pretzels can be found in Turkey Hill Dairy’s Creamy Commotions Synder’s Chocolate Pretzel ice cream.

Another foodservice offering capitalizes on growing consumer interest in hotter flavor profiles: Ciao Bella’s Chocolate Jalapeño gelato mixes West African chocolate with the heat of whole jalapeño pepper slices. On the sweeter side, the company’s Banana Mango combines Ecuadorian bananas with sweet Alphonso mangoes, while its Malted Milk Ball gelato boasts malted cream churned with hints of vanilla, toffee and chocolate, plus whole balls of crunchy, malted chocolate.

 

Adding to Ice Cream

The concept has funneled over into the retail side of the industry, as well. Under its Blue Bunny ice cream brand, Wells’ Dairy has taken the inclusion concept and introduced an array of options. Aiming purely indulgent, the company offers chocolate-covered peanuts and peanut butter-filled chocolate bunnies in its premium Bunny Tracks ice cream, as well as real chocolate cookies in the Cookies & Cream variety. For that matter, its Banana Split version features pineapple and cherry pieces, and the company has added inclusions to ice cream sandwiches (confetti sprinkles in Birthday Party Ice Cream Sandwiches) and its more calorie-conscious line (adding strawberry pieces and purée to its Strawberry Banana Frozen Yogurt). It also capitalized on the celebrity chef trend by partnering with chef Duff Goldman to develop a line of ice cream with real cake pieces.

“For me, cake and ice cream belong together like mashed potatoes and gravy,” Goldman explains. “We came up with these creations because they combine the best of both worlds.” Varieties included Red Carpet Red Velvet Cake, Chocolate Lovers Triple Chocolate Cake, I Do I Do Wedding Cake and Strawberries are Forever Shortcake.

One ice cream manufacturer has taken inclusions into the political arena—at least in certain countries. In the UK, Ben & Jerry’s Apple-y Ever After is described as apple pie ice cream with pieces of apple and chunks of pie crust and is intended to “show support for same-sex marriage in the UK.” The company also has thrown its support behind same-sex marriage in the U.S.: In 2009, it redubbed “Chubby Hubby” as “Hubby Hubby” in support of gay marriage legislation in Vermont. Ben & Jerry’s is no stranger to controversy, either; in early 2012, amid the hoopla surrounding the emergence of New York Knicks point guard Jeremy Lin, the company introduced Lin-Sanity frozen yogurt, which initially incorporated fortune cookies in its honey swirl. The formulation has since been changed to incorporate waffle cones, and the company apologized to the Taiwanese-American NBA player.

What could be in the future for inclusion ingredients? There is potential in emerging ethnic flavors, particularly in the area of cheese-based inclusions. Certainly, cheese bread is not a new fad; it is almost ubiquitous in pizza restaurants. However, consumer interest in ethnic cuisine could lead to new iterations of such menu staples. Hispanic cuisine, Mexican in particular, is so widespread as to be considered mainstream. Manufacturers could draw upon a trend seen in Latin America, namely the use of non-melting cheeses in such cheesy breads. In addition, the growth in interest in Indian food could bode well for manufacturers willing to experiment with paneer. pfInclusions, as a trend, have been on the radar for some time. Recent introductions have capitalized on their multi-faceted appeal, often by fusing flavor favorites. At the same time, they can bring a health and wellness component to an indulgence (say, for instance, incorporating heart-healthy almonds into a chocolate bar or ice cream) and also give the treat an air of the gourmet.

However, inclusions are far from limited to ice cream applications—or even desserts. McDonald’s has introduced Fruit & Maple Oatmeal, a hot, whole-grain oat cereal topped with what would be regarded as inclusions: brown sugar crystals, diced red and green apples, dried cranberries and two types of raisins. Cindy Goody, senior director of nutrition with McDonald’s Corp., explains the chain wanted “to make it easier and more inviting for our guests to eat more whole grains and fruits...and integrate these important food groups into their daily diets.”

New research indicates more than just taste will lure consumers to such cranberry inclusions. As reported at Experimental Biology 2012, several studies of the fruit build on the growing body of research on the cranberry’s key role in total body health. One study confirmed the presence of unmetabolized proanthocyanidins in the urinary tract after consumption, supporting a wealth of existing ex vivo research that highlights the potential benefits of the compounds found in cranberry juice.

In another study, University of Wisconsin researchers found dried cranberries can provide the same benefits attributed to the reduction of recurring urinary tract infections in women. Participants consuming one serving of dried cranberries per day for two weeks reported reduced urinary tract infections up to six months after the study.

“There is significant evidence surrounding the cranberry’s unique health properties and contribution to total body health,” said Susan Percival, Ph.D., professor, Food Science & Human Nutrition, University of Florida, Gainesville. “While many people associate cranberry juice with improved urinary tract health, a growing number of new studies point to the cranberry’s exceptional ability to support immunity.” Percival and her team found compounds in cranberries can help prime the immune system for activity, which can help protect the body’s cells from a challenge.

Sweetened, dried cranberries are found in a wide variety of applications. Their high process-tolerance levels mean they can perform well in many different manufacturing environments, be it in an ice cream, a bagel, prepared meal, or even candy and confections. Whole dried cranberries have a moisture range of 12-16%; large sizes can be found in confections and trail mixes, while dice-cut cranberries can be found in cereal bars or dry cereals. However, cranberries are just one of a host of options included in recent product launches, as manufacturers have attempted to capitalize on the health attributes—chiefly, the antioxidant properties—of blueberries and chocolate pieces to add value and texture to everything from frozen desserts to bakery items. General Mills’ Fiber One Premium Muffin Mix benefits not only from the 20% of the daily value of fiber that its name suggests, but also from the positive reputation of antioxidant-rich blueberries. Chocolate pieces as inclusions can be found across the aisles, as consumer desire for indulgence finally has been paired with some relatively healthy attributes. This is a sentiment that applies almost equally well to the wide popularity of nuts as inclusions.

 

Feel Like a Nut

Nuts, in fact, are some of the most popular inclusions, with almonds, hazelnuts, pecans, pistachios and walnuts among those most frequently added to formulations. In addition to providing a mouthfeel component, nuts enjoy something of a healthful reputation and can be found throughout grocery stores, in everything from salads to chocolate confections to ice creams. Considering the healthy aura surrounding them, this should hardly be surprising; a 2009 IFIC survey found 73% of respondents were aware of the health and wellness benefits associated with nuts—specifically, the role of monounsaturated fats found in nuts in reducing the risk of heart disease.

Cookie dough pieces; chunks of cake and cookies; bits of fruit and candy: These all have entered the world of inclusions, and recent editions of the National Restaurant Show have demonstrated the emergence of inclusions as a means of differentiating products and giving them more of a gourmet positioning. SasaSweets’ SasaPops artisan frozen pops feature vanilla beans from Madagascar, European chocolates and fresh fruit.  The frozen dessert bars feature decadent frozen cream and custard pops stuffed with chunks of cakes, pie crusts and other confections.  SasaPops’ dessert bars, the company claims, are the first pops to use non-fruit inclusions, creating a brand-new dessert profile. The line’s 20 fruit and dessert varieties include salted peanut caramel, lemon cream with shortbread and German chocolate cake, and other options such as Pumpkin Pie Pop, Carrot Cake Pop, Pink Guava Pop and Raspberry Lychee Lemon Drop Pop. Those latter flavors drew recognition as the best “Gourmet Frozen Ice Pops” at the 2012 U.S.A. Taste Championships and received a Food & Beverage Product Innovation 2012 Award at the National Restaurant Show.

Palazzolo’s Artisan Gelato & Sorbetto features gelatos in such varieties as Cinnamon Basil (a blend of sweet cream with ground cinnamon and fresh basil); Candied Ginger (which blends fresh ginger with chopped candied ginger); Lavender Honey (blending raw honey, ground lavender buds and lavender flower buds in ice cream); Roasted Garlic White Chocolate (with white chocolate chunks in a roasted garlic and vanilla ice cream); and Black Peppercorn, featuring fine and course ground black peppercorns in an ice cream. As Palazzolo’s David Seidel explains, “We’re called upon to create new flavors every week. Offering something completely unique is crucial in today’s market.”

Bubbies Homemade Ice Cream & Desserts offers a Japanese ice cream that features Okinawan purple sweet potatoes among the ingredients, and Pecan Deluxe Candy Co.’s Teriyaki Cashews are part of a sweet-and-savory line of encrusted meat nuts that also includes signature specialties, such as Chipotle Walnuts, Ranch Pecans and Kettle Cooked Pretzels.

“Consumers find salty-and-sweet combinations very appealing,” says Douglas Snyder, business development manager at Snyder’s of Hanover, whose chocolate-covered pretzels can be found in Turkey Hill Dairy’s Creamy Commotions Synder’s Chocolate Pretzel ice cream.

Another foodservice offering capitalizes on growing consumer interest in hotter flavor profiles: Ciao Bella’s Chocolate Jalapeño gelato mixes West African chocolate with the heat of whole jalapeño pepper slices. On the sweeter side, the company’s Banana Mango combines Ecuadorian bananas with sweet Alphonso mangoes, while its Malted Milk Ball gelato boasts malted cream churned with hints of vanilla, toffee and chocolate, plus whole balls of crunchy, malted chocolate.

 

Adding to Ice Cream

The concept has funneled over into the retail side of the industry, as well. Under its Blue Bunny ice cream brand, Wells’ Dairy has taken the inclusion concept and introduced an array of options. Aiming purely indulgent, the company offers chocolate-covered peanuts and peanut butter-filled chocolate bunnies in its premium Bunny Tracks ice cream, as well as real chocolate cookies in the Cookies & Cream variety. For that matter, its Banana Split version features pineapple and cherry pieces, and the company has added inclusions to ice cream sandwiches (confetti sprinkles in Birthday Party Ice Cream Sandwiches) and its more calorie-conscious line (adding strawberry pieces and purée to its Strawberry Banana Frozen Yogurt). It also capitalized on the celebrity chef trend by partnering with chef Duff Goldman to develop a line of ice cream with real cake pieces.

“For me, cake and ice cream belong together like mashed potatoes and gravy,” Goldman explains. “We came up with these creations because they combine the best of both worlds.” Varieties included Red Carpet Red Velvet Cake, Chocolate Lovers Triple Chocolate Cake, I Do I Do Wedding Cake and Strawberries are Forever Shortcake.

One ice cream manufacturer has taken inclusions into the political arena—at least in certain countries. In the UK, Ben & Jerry’s Apple-y Ever After is described as apple pie ice cream with pieces of apple and chunks of pie crust and is intended to “show support for same-sex marriage in the UK.” The company also has thrown its support behind same-sex marriage in the U.S.: In 2009, it redubbed “Chubby Hubby” as “Hubby Hubby” in support of gay marriage legislation in Vermont. Ben & Jerry’s is no stranger to controversy, either; in early 2012, amid the hoopla surrounding the emergence of New York Knicks point guard Jeremy Lin, the company introduced Lin-Sanity frozen yogurt, which initially incorporated fortune cookies in its honey swirl. The formulation has since been changed to incorporate waffle cones, and the company apologized to the Taiwanese-American NBA player.

What could be in the future for inclusion ingredients? There is potential in emerging ethnic flavors, particularly in the area of cheese-based inclusions. Certainly, cheese bread is not a new fad; it is almost ubiquitous in pizza restaurants. However, consumer interest in ethnic cuisine could lead to new iterations of such menu staples. Hispanic cuisine, Mexican in particular, is so widespread as to be considered mainstream. Manufacturers could draw upon a trend seen in Latin America, namely the use of non-melting cheeses in such cheesy breads. In addition, the growth in interest in Indian food could bode well for manufacturers willing to experiment with paneer. pf