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Food & Beverage Industry

A summer for berries

Dairy Foods, June, 1998 by Donna Gorski Berry

With more consumers seeking to treat medical problems through changes in diet rather than medication, dairy processors have a great reason to formulate with berries. Besides being tasty and refreshing, berries play an important role in cancer prevention, researchers are reporting. And in a recent Parade magazine survey of 1,752 men and women, ages 18 and older, the No. 1 health concern was reported as cancer.

Clinical research from Hollings Cancer Center, Charleston, S.C., suggests that red raspberries, the richest food source of ellagic acid, inhibits the growth of cancer cells. Ellagic acid is a naturally occurring phenolic constituent in certain fruits and nuts, with red raspberries containing about 1,500mg ellagic acid per gram dry weight. Similar concentrations have been found in blackberries.

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Studies indicate that daily consumption of 150 grams (1 cup) of red raspberries slows the growth of abnormal colon cancer cells in humans. It's also been shown to prevent, and in some instances destroy, the development of cells infected with human papilloma virus, which is the cause of most cervical cancers. Most recently, red raspberries have been found to break down extracted human leukemia cells.

Strawberries are also a source of ellagic acid, containing about 630mg per gram dry weight. The added bonus for strawberries is its folic acid content, which is a water-soluble B vitamin proven to reduce birth defects involving brain and nerve disorders. Strawberries contain more folic acid (20% RDA) per serving than any other fruit. Also, one serving of strawberries, about eight medium sized berries, contains 140% of the RDA for vitamin C, which is more than one orange.

The health benefits of blueberries stem from the anthocyanins and the other natural phytochemical compounds they contain. Researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Medford, Ma., have demonstrated that blueberries have been shown to have the highest antioxidant capacity of 40 tested fruits and vegetables. The antioxidant characteristics appear to be due largely to the anthocyanins.

Antioxidants neutralize free radicals, which can damage DNA molecules and lead to cancer. They also counteract environmental carcinogens, protect against cardiovascular disease, fight sun damage to skin and may thwart the effects of Alzheimer's and other age-related diseases.

Additional studies show blueberries, like cranberries, have a unique component that's useful in treating and preventing urinary tract infections. This component inhibits bacteria from attaching to the bladder wall, thereby reducing infection.

Formulating with berries

Consumers, especially children, like foods in red, blue and purple, making berries not just great flavor or nutraceutical ingredients, but also great natural colorants for dairy foods. Therefore, when formulating with berries, it's important that the berries retain their color after processing. Also, shape and texture retention is very important.

Berries work well in ice cream, soft-serve, frozen yogurt, sorbet, refrigerated yogurt, flavored milk, cottage cheese and smoothies.

Berries tend to be associated with decadent dairy dessert-like products including yogurt. Raspberries, specifically, are often combined with either dark chocolate or white chocolate. White Chocolate Raspberry is reported to be one of today's most popular yogurt flavors.

Food & Beverage Industry

A summer for berries

Dairy Foods, June, 1998 by Donna Gorski Berry

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