The type of inclusion that will provide the most desirable or required result in the finished product that the inclusion will be used in varies, making the final application, a key factor in the decision-making process for inclusions in new product development or reformulation.
Products that are to be baked have different requirements than those that will be in a freeze/thaw or high moisture environment. Much the same décor pieces have requirements for visual appeal are different to ingredients that are used within the product such as inside a chocolate bar.
Understanding the APPLICATION of the inclusion within the finished product is key to helping navigate the infinite choices within the product development landscape.
An example where application impacts the final inclusion used is shown in the images to the left.
Fudge balls used in a museli bar provide a creamy and smooth taste and meet the production sizing and process requirements, while in the ice cream a long grained traditional fudge piece provides the fudge taste and texture while remaining freezer and tooth friendly.
Confectionery coatings in moisture – water demonstration – https://foodflo.co.nz/confectionery-coatings-in-moisture-water-demonstration/
Tharp & Young http://www.onicecream.com
The role of visual cues in consumer perception and acceptance of a food product – https://www.emerald.com/insight/content/doi/10.1108/00346659910277650/full/html