This has been a thing in the food industry for decades. Apples are the perfect juice base because they 1) store well, easy to process, 2) have neutral flavor and color, 3) relatively cheap sugar...
This has been a thing in the food industry for decades. Apples are the perfect juice base because they 1) store well, easy to process, 2) have neutral flavor and color, 3) relatively cheap sugar source with the organic acid bonus. It also helps cut the flavor of the potent fruits (cherry and cranberry, for example). It's the perfect choice. And with Regulatory allowing you to tuck away the ingredient declaration, few people ever know how much it dominates nearly all fruit juice formulations.
I think this is heavily dependent on the apple variety used and the processing done. I've had some apples that taste more like wine than 'apple'. Here's my favorite apple varieties right now,...
have neutral flavor
I think this is heavily dependent on the apple variety used and the processing done. I've had some apples that taste more like wine than 'apple'.
Here's my favorite apple varieties right now, especially in the Fall when they are fresh:
Were you by chance a fan of Honeycrisp but have fallen off because they’re not as good as they used to be? I swear I think they’re different now. They were my fave.
Were you by chance a fan of Honeycrisp but have fallen off because they’re not as good as they used to be? I swear I think they’re different now. They were my fave.
From what I read, Honeycrisp apples are best grown in cold climates. They were cultivated in Minnesota. But because they’re so popular and sell for significantly more, and patent protection has...
From what I read, Honeycrisp apples are best grown in cold climates. They were cultivated in Minnesota. But because they’re so popular and sell for significantly more, and patent protection has expired in the US, lots of orchards started growing them in places where they don’t do as well, so there are a lot of subpar Honeycrisps out there now.
Cosmic Crisp is a newer cross of Honeycrisp and Enterprise that has better shelf life. My favorite is Envy, though.
I tend to like the good Cosmic Crisps more than anything else - for a while last year I was reliably finding some that were huge, juice-dense monsters. That ended, though, and the current stuff is...
I tend to like the good Cosmic Crisps more than anything else - for a while last year I was reliably finding some that were huge, juice-dense monsters. That ended, though, and the current stuff is good but not amazing. Envy is my reliable giant juicy apple pick now, but it's not quite as flavorful as those unicorn cosmic crisps were. I do appreciate that you can find them in jumbo size very easily, though. I got one a month back that was just shy of one pound.
There is an inverse correlation between suitability for modern supply chains and quality of taste/nutrition. I remember maybe about five/ten years ago reading an article about how stores/suppliers...
There is an inverse correlation between suitability for modern supply chains and quality of taste/nutrition. I remember maybe about five/ten years ago reading an article about how stores/suppliers were annoyed with the honeycrisp craze, due to them not being as good for transport and warehousing. Looks like they’ve solved that “problem” (by breeding down the apple).
I have heard that the artificial fertilizers and a few of the other techniques that modern farming uses are supposed to be the reason for them, but I have no idea if that is real or not. I would...
I have heard that the artificial fertilizers and a few of the other techniques that modern farming uses are supposed to be the reason for them, but I have no idea if that is real or not. I would imagine a bigger impact would be from selecting for varieties that prioritize for yield over flavor, which is why most home gardeners are going crazy over heirloom varieties. In any case, apples are cloned so I don’t know if selection would make much of a difference.
Yield isn't the issue with most apples, it's almost always about shelf life. We grew an experimental apple variety for a couple decades called Dulcet that has wonderful texture and flavor but it...
Yield isn't the issue with most apples, it's almost always about shelf life. We grew an experimental apple variety for a couple decades called Dulcet that has wonderful texture and flavor but it could not hold up to storage conditions so the commercial distributors wouldn't touch it.
Heirloom varieties are often valued because they are not covered by patents that prevent reproduction though many people just like the traditional flavors.
I love Jazz lately. Though tbh, I've been spoiled for apple selection since I moved to Germany. The grocery store apples here are just more consistently high quality tasty flavors (and I lived in...
I love Jazz lately. Though tbh, I've been spoiled for apple selection since I moved to Germany. The grocery store apples here are just more consistently high quality tasty flavors (and I lived in prime apple-picking country back in the States too!)
I also hated apple juice back in the states, but I fell in love with unfiltered apple juice here. But I don't drink it too often, since that much sugar is obvs not fantastic.
Interesting! We don't get a lot of apples at our farmers markets but we have an excessive number of grocery options and I'm going to try to do an apple varietal taste test this fall
Interesting! We don't get a lot of apples at our farmers markets but we have an excessive number of grocery options and I'm going to try to do an apple varietal taste test this fall
yes, some apple varieties have more intense flavor and aroma attributes than others. my assertion of 'neutral flavor' is relative to most other fruits (pear and white grape aside).
yes, some apple varieties have more intense flavor and aroma attributes than others. my assertion of 'neutral flavor' is relative to most other fruits (pear and white grape aside).
3 is probably the most important. Product development for processed food items is largely a question of how to stuff more calories into a product to make it taste better and increase the amount...
3 is probably the most important. Product development for processed food items is largely a question of how to stuff more calories into a product to make it taste better and increase the amount needed to satisfy you.
no, proteins would not be broken down in processing like this. even apple essences or flavor extracts would be potentially allergenic to sensitive folks.
no, proteins would not be broken down in processing like this. even apple essences or flavor extracts would be potentially allergenic to sensitive folks.
At least some of the allergenic proteins can broken down by pasteurization (heating). My son is allergic to raw apples and fresh pressed apple juice, but pasteurized juice is fine.
At least some of the allergenic proteins can broken down by pasteurization (heating). My son is allergic to raw apples and fresh pressed apple juice, but pasteurized juice is fine.
Cooking fruit breaks down the carbohydrates into simpler sugars and increases the soluble sugar content. And of course the apple in store bought foods is always cooked. So, "apple" in processed...
Cooking fruit breaks down the carbohydrates into simpler sugars and increases the soluble sugar content. And of course the apple in store bought foods is always cooked.
So, "apple" in processed foods can essentially be read as "fruit sugar".
That’s still not all. Apples show up in almost anny processed food advertised as “fruit”. Fruit rolls or dehydrated fruit bars almost always have them, and it’s pretty common to see them in fruit...
That’s still not all. Apples show up in almost anny processed food advertised as “fruit”. Fruit rolls or dehydrated fruit bars almost always have them, and it’s pretty common to see them in fruit fillings like in pies and other pastries.
This has been a thing in the food industry for decades. Apples are the perfect juice base because they 1) store well, easy to process, 2) have neutral flavor and color, 3) relatively cheap sugar source with the organic acid bonus. It also helps cut the flavor of the potent fruits (cherry and cranberry, for example). It's the perfect choice. And with Regulatory allowing you to tuck away the ingredient declaration, few people ever know how much it dominates nearly all fruit juice formulations.
I think this is heavily dependent on the apple variety used and the processing done. I've had some apples that taste more like wine than 'apple'.
Here's my favorite apple varieties right now, especially in the Fall when they are fresh:
Were you by chance a fan of Honeycrisp but have fallen off because they’re not as good as they used to be? I swear I think they’re different now. They were my fave.
From what I read, Honeycrisp apples are best grown in cold climates. They were cultivated in Minnesota. But because they’re so popular and sell for significantly more, and patent protection has expired in the US, lots of orchards started growing them in places where they don’t do as well, so there are a lot of subpar Honeycrisps out there now.
Cosmic Crisp is a newer cross of Honeycrisp and Enterprise that has better shelf life. My favorite is Envy, though.
I tend to like the good Cosmic Crisps more than anything else - for a while last year I was reliably finding some that were huge, juice-dense monsters. That ended, though, and the current stuff is good but not amazing. Envy is my reliable giant juicy apple pick now, but it's not quite as flavorful as those unicorn cosmic crisps were. I do appreciate that you can find them in jumbo size very easily, though. I got one a month back that was just shy of one pound.
YES. I'm sure there's a mundane reason, but they certainly seem much blander or quick to rot.
There is an inverse correlation between suitability for modern supply chains and quality of taste/nutrition. I remember maybe about five/ten years ago reading an article about how stores/suppliers were annoyed with the honeycrisp craze, due to them not being as good for transport and warehousing. Looks like they’ve solved that “problem” (by breeding down the apple).
I have heard that the artificial fertilizers and a few of the other techniques that modern farming uses are supposed to be the reason for them, but I have no idea if that is real or not. I would imagine a bigger impact would be from selecting for varieties that prioritize for yield over flavor, which is why most home gardeners are going crazy over heirloom varieties. In any case, apples are cloned so I don’t know if selection would make much of a difference.
Yield isn't the issue with most apples, it's almost always about shelf life. We grew an experimental apple variety for a couple decades called Dulcet that has wonderful texture and flavor but it could not hold up to storage conditions so the commercial distributors wouldn't touch it.
Heirloom varieties are often valued because they are not covered by patents that prevent reproduction though many people just like the traditional flavors.
I love Jazz lately. Though tbh, I've been spoiled for apple selection since I moved to Germany. The grocery store apples here are just more consistently high quality tasty flavors (and I lived in prime apple-picking country back in the States too!)
I also hated apple juice back in the states, but I fell in love with unfiltered apple juice here. But I don't drink it too often, since that much sugar is obvs not fantastic.
Have you had an Autumn glory?
I swear they're my favorite but I couldn't find them this year :(
Sadly not, but I've also had Winesap, which I love but are hard to find.
Interesting! We don't get a lot of apples at our farmers markets but we have an excessive number of grocery options and I'm going to try to do an apple varietal taste test this fall
yes, some apple varieties have more intense flavor and aroma attributes than others. my assertion of 'neutral flavor' is relative to most other fruits (pear and white grape aside).
3 is probably the most important. Product development for processed food items is largely a question of how to stuff more calories into a product to make it taste better and increase the amount needed to satisfy you.
Having an allergy to apples must suck.
Edit; maybe those proteins are broken down?
no, proteins would not be broken down in processing like this. even apple essences or flavor extracts would be potentially allergenic to sensitive folks.
At least some of the allergenic proteins can broken down by pasteurization (heating). My son is allergic to raw apples and fresh pressed apple juice, but pasteurized juice is fine.
Cooking fruit breaks down the carbohydrates into simpler sugars and increases the soluble sugar content. And of course the apple in store bought foods is always cooked.
So, "apple" in processed foods can essentially be read as "fruit sugar".
This is the same for all those baby/toddler fruit and veggie packets. Usually, the first ingredient is apple.
That’s still not all. Apples show up in almost anny processed food advertised as “fruit”. Fruit rolls or dehydrated fruit bars almost always have them, and it’s pretty common to see them in fruit fillings like in pies and other pastries.