The Bakery Showcase is an event to gather insights on the latest trends, network with longtime colleagues and meet new talent in the baking industry. In April, I attended the Showcase in Montreal and several trends caught my eye. Sugar reduction and alternatives to refined sugar are on the rise in baking. A sub-theme of this was front and centre at the Showcase with California Figs. Not only do figs provide a natural source of sugar in both sweet and savoury baked goods, but also they add delicious flavour, nutrition, interesting textures and rich colour.
Expanding on the work California Figs is doing, other dried fruits, including dates, prunes and raisins, are having their moment as well in what is described by California Figs as ancient fruit with a modern appeal.
Karla Stockli, chief executive officer, California Fig Advisory Board, and stakeholder, California Dried Fruit Coalition, says, “We’re excited to see momentum building for dried fruits in the baking category. With all four industries (figs, dates, prunes and raisins) providing the various forms, it makes it easier than ever to utilize them in bakeries and manufacturing, which also aligns with consumers demanding natural, clean ingredients. Dried fruit consumption is on the rise, and we’re here to support it. We are finding the number one functional benefit of dried fruits in baking is flavour. Close behind flavour, dried fruit has a low specific gravity keeping fruit from sinking in batters and promoting even distribution, which is ideal for integrating well into mixtures.”
California Figs’ demonstration, with Richard Charpentier, French Master Baker and founder of Baking Innovation, at the Showcase highlighted the flavourful and functional benefits of using figs in baking. The demo displayed the numerous formats of figs including a fruit juice concentrate, syrup and extruded diced figs. Charpentier describes the top three benefits of dried fruits in baking: “As a flavour enhancement, figs, dates, prunes and raisins deliver natural sweetness and layered flavour, enhancing both sweet and savoury profiles. For moisture retention as their fibre and sugar content help keep baked goods moist and soft, improving shelf life. And finally, their visual and textural appeal. They provide visual contrast and a satisfying chew that enriches the eating experience.”
And we can’t forget about the nutritional aspects of dried fruits. Stockli says, “Dried fruit provides a natural sweetness without added sugar. In fact, dried fruit is high in fibre and essential minerals like potassium, magnesium and calcium.” Charpentier adds, “Figs are particularly rich in citric acid up to 0.9 per cent, which brightens flavour and helps balance sweetness in baked goods. They also contain around 162 milligrams of calcium per 100 gram, making them one of the more calcium-rich dried fruits. These properties support clean-label baking by reducing the need for added sugar or artificial flavour enhancers.”
Dried fruit adds versatility to a wide range of baking applications. This allows bakers to choose the flavour and texture that best suits their needs. Charpentier explains, “Figs were introduced to California by Spanish missionaries in the 1700s as a great and easy source of food and remain relevant today. In bakeries and restaurants, I’ve seen them featured in sourdoughs, laminated pastries, muffins, cookies and even pizza toppings, often paired with goat cheese, citrus zest, whole grains, or spices to elevate both flavour and presentation.”
Dried fruit is shelf stable and available year round ensuring consistency and affordability. Dried fruit extends the shelf life of baked goods, making them a practical choice for commercial baking. Stockli describes the dried fruit formats that are trending among bakers: “There really isn’t a one-size-fits-all format. It depends on the need and the bandwidth of the bakery. Some still prefer whole fruit and chopping to desired size themselves. Diced is an excellent option for convenience. And e-diced, which is paste that is extruded and diced, takes it one step further providing a solution for a softer, more pliable product. Paste is very popular because grinding the dried fruit can be tough on the equipment. Juice concentrate is gaining popularity for its rich flavour and colouring.”
Now’s the time to add these ancient fruits with modern appeal providing natural sweetness, unique flavours, chewy textures, nutrition and rich colour to your bakery products!
Jane Dummer, RD, known as the Pod to Plate Food Consultant, collaborates and partners with the food and nutrition industry across North America. janedummer.com.
