Puratos introduces fruit inclusions

Puratos announced the launch of its latest bakery inclusions with Smoobees, soft and chewy fruit boba that offer a convenient alternative to traditional fillings.

Made from real ingredients, Smoobees maintain their shape and soft texture during mixing, baking and freezing, providing a consistent and delicious infusion of flavour in every bite. The inclusions are also shelf-stable, plant-based, gluten-free and free from artificial flavours and colours.

Smoobees come in a variety of exciting flavours, including strawberry, blueberry, lemon, coffee and caramel. Their small size, roughly the size of pomegranate seeds, enable bakers to incorporate real fruit into their creations.

“Just as Puratos was founded on disruptive innovation in the bakery category, Smoobees were developed to be a bold game changer for the inclusions market,” said Jessica Blondeel, Product Director Sweet Goods at Puratos. “From discussions with thousands of retailers and bakers, we know that peace of mind and differentiation are key. At the same time, consumers want a surprising and fun eating experience. With Smoobees, we bring that convenience and excitement to the whole sweet baked goods category.”

The importance of visual appearance in baked goods is on the rise, driven by an increase in online shopping and ‘the camera eats first’ phenomenon. Puratos’ Taste Tomorrow consumer research confirms that ‘eye candy’ continues to trend on social media.

Smoobees allow bakers to create visually appealing and eye-catching products. They work well as an ingredient in modern desert creations, adding a pop of colour and fruity flavour to products such as cupcakes, muffins and cheesecakes as well as pancakes and ice cream

Smoobees offer a better-for-you alternative to fruit bits, often comprised of sugars and starches coated with fruit dye. These inclusions eliminate the need for injection equipment or frozen fruit storage, making them the perfect ingredient for creating fun and memorable desserts and beverages.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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