Inclusions—old favorites and new creations—are adding the flavor, texture and nutritional benefits consumers are seeking in baked goods and snacks.
For centuries, bakers have been using fruit, nuts, honey and other natural inclusions to create delectable goods for their customers and families. Thanks to steady advances in food technology, many items that were once available only seasonally or from foreign lands are plentiful year-round, enabling consumers to enjoy blueberry muffins, raisin bread and baklava whenever they want. Meanwhile, the constant development of new particulates and inclusions by food technologists is enabling bakers and snack manufacturers to create unique new products with interesting flavors and nutritional benefits.