Blackberry puree in dairy products industry

Natural ingredients are becoming increasingly popular in food production, as they respond to consumers' interest in healthy options. Blackberry puree, used in the production of beverages, desserts, confectionery, bakery, and dairy products, is the case at hand.

Blackberries are one of the most traditional and sought-after Colombian fruits. The variety cultivated in the country, called Castilla, is native to the high tropical Andean zone of America. It is adapted to different altitudes, usually between 1.200 and 3.500 meters above sea level (Ministerio de Agricultura y Desarrollo Rural, s.f.).

Blackberry stands out for its high content of vitamin C and fiber. It also provides an important portion of the daily recommended amount of vitamin K and manganese. Therefore, this fruit contributes to the good condition of the skin, digestion, bones and immune system (McDermott, 2023).

Moreover, blackberry is currently positioned as an interesting flavor for consumers. T. Hasegawa (2022) makes a study where he points out that international flavors such as this one are attractive in the dessert and dairy segments.

Advantages and uses of blackberry puree

Blackberry puree, like strawberry puree and similar fruits, is a dense, fluid mixture. Processing and filtering the natural fruit result in its obtaining. It tends to retain the flavor, color and nutritional benefits of its original form. This makes it a popular ingredient for commercial use. Some of its main applications include smoothies, sauces, jams, desserts, and dairy products.

In particular, blackberry puree is on the rise as an input in the food industry. This phenomenon is due to the health benefits of this fruit. It is also related to the growing demand for natural and organic products. Not only this, but it also responds to the dietary preferences of vegetarian and vegan consumers.

Additionally, blackberry puree acts as a natural sweetener and colorant. It is also in line with the trend of looking for options with less sugar content and additives (Aspire Research, 2023).

An additional advantage of this and other fruit purees is their convenience. It is easier to transport and store than natural fruit.

Additional uses in different segments

Globally, desserts and dairy are the segment that most use fruit puree to make a variety of preparations. In the case of blackberry, it usually appears in the production of yogurt, ice cream and desserts. It adds flavor, sugar content and color.

These are other frequent uses of this puree in the food industry:

·        To add flavor and color to beverages such as smoothies, juices, and cocktails.

·        As a nutritional component in food for young children.

·        To improve the taste and appearance of bakery products and snacks such as cakes, pastries, and cookies.

This is how it is a practical and versatile ingredient to create products that conquer the consumer's palate.

Bibliographical references

• Aspire Research. (2023, 28 de noviembre). Blackberry puree market size 2023 - 2030 global industrial analysis, key geographical regions, market share, top key players, product types and forecast.

• McDermott, A. (2023, 31 de marzo). Blackberries: Health Benefits and Nutrition Information. Healthline.

• Persistence Market Research. (2023). Fruit puree market.

• Persistence Market Research. (2023). Global market study on fruit puree: rising demand in the dairy and dessert industry is augmenting sales of fruit puree.

• Ministerio de Agricultura y Desarrollo Rural. (s.f.). El cultivo de la mora de Castilla (Rubus glucus Benth) frutal de clima frío moderado, con propiedades curativas para la salud humana.

• T. Hasegawa. (2022). Food and beverage flavor trends report.