With consumers now taking a closer look at better health through nutrition, fruit products are among the first ingredients they turn to. They rightly associate plant-heavy, produce-centric diets as a primary preventive measure against disease.

As consumers continue to search for healthier food options, vegetables as star players in formulations are enjoying a renaissance. Value-added vegetable products are crowding onto grocery store shelves, supermarket fresh bars, and restaurant menus throughout the US.

From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all the unique processed versions of fruits and nuts and the applications that they work best in. Handling these often delicate ingredients with care will ensure optimal presentation as well as safety and flavor quality for the duration of that application’s shelf life.