Snacks May Be 100% Fruit
By Kathryn Barry
November 12 , 1996
ALBANY, Calif., Nov.
12--Eating enough fruit and satisfying your sweet tooth may be easier than
ever, thanks to new foods with up to 100 percent fruit.
"Tomorrow's fruity treats could offer consumers a healthy alternative
to sugary candies and confections while making it easier to eat more
fruit," said Tara McHugh. She's a research food technologist for the
U.S. Department of Agriculture's
Agricultural Research Service.
McHugh said the key lies in unique combinations of fruit puree, starch and
gelatin and a new application of current food processing techniques.
"Using our techniques, food processors can make ingredients for
snacks, salads, frozen products and baked goods with a minimum amount of
sugar," said McHugh. She's the principal scientist who designed the
products at the agency's Western Regional Research Center in Albany, Calif.
Consumers would benefit from a greater variety of healthy foods on grocery
store shelves. "Right now we're using apricots and peaches, but the
technology should work with many other fruits and vegetables," she said.
McHugh said growers and processors will also benefit. "Produce
processing operations are frequently in rural towns and depend on seasonal
employment," she said. "With our methods, produce can be harvested
and pureed, then processed year-round. The extended processing periods and
expanded market for fruits and vegetables could aid the economic development in
McHugh's research allows food-processors to shape fruit puree into a wide
variety of forms and textures by two different methods. In the first method,
the puree is poured into starch molds and allowed to set for up to three days.
"Theoretically, molded pieces can be created in virtually any
shape," McHugh said. "So far, we can use up to 30 percent fruit with
The scientists are working on packing more fruit into the product, but
McHugh said a lot of moisture is needed with this technique so the mixture will
pour smoothly into the molds.
The second method, known as extrusion, eliminates the need for excessive
moisture. The extruder mixes ingredients with two rotating spiral augers, or
screws, and then pushes the mixture through a die, making a long rope of fruit
product. The rope can then be cut into stars, circles, squares or other shapes
based on the die used.
"Because the extruder eliminates the need to pour the mixture, more
fruit and less water can be used," McHugh said. "We can make extruded
ropes containing 100 percent fruit."
She noted both techniques are common in the food processing industry to
make cereals and protein foods, but making fruit products with the twin-screw
extruder is new. McHugh is working with interested companies to develop the
A related story appears in the November issue of ARS' monthly magazine,
Agricultural Research. [Click
here to view the
story in downloadable PDF format.]
Scientific contact: Tara McHugh, USDA-ARS Process Chemistry and
Engineering Research Unit, Western Regional Research Center, 800 Buchanan St.,
Albany, California 94710; phone (510) 559-5864,