New report identifies California Raisins as a plant-based fat replacer in baked goods
New use provides natural sweetness while reducing overall calories, total fat, saturated fat, and cholesterol.
The California Raisin Marketing Board has released a new white paper spotlighting the functional benefits and opportunities for California-grown raisins and raisin ingredients as a fat replacer in baked goods. The new white paper reveals how California Raisins offer key benefits in food manufacturing and foodservice applications when utilized as a fat replacer.
In tested recipes, like Fudgy Brownie Bites, California Raisins were found to function well as a fat replacer due to natural sugar and fiber content. Compared to the control formula with 100 percent 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.