Raisin brand California Raisins has seen a huge growth in sales to the EU this year. Exports to the EU are up 13 per cent over the same period as in 2016.
The company’s raisins are subject to rigorous quality checks in the United States, so they are produced to a high standard. The quality checklist for California Raisins includes: consistent moisture content, flavour, appearance and colour – meaning that you’re assured of a good product when you delve in for a snack.
As of the end of May, global shipments of California Raisins products totalled around 110,000 packed tons, up year-on-year by 12 per cent. Key EU destinations for the business include Germany, the UK, Sweden, Norway, Denmark, Finland and the Netherlands.
Coming, unsurprisingly, from the US state of California, the raisins are dried in the bright sunshine of the Golden State. They gain their rich flavour from this method of natural sun-drying, with the heat and light combining to lend a caramelised texture to the raisins. Their dark appearance comes from a chemical reaction called the Maillard Reaction, with the intense Californian heat causing a reaction between the amino acids and sugars within the drying raisin.
California raisins contain no fat, no cholesterol and no added sugar. They are high in antioxidants, which help combat age-related disease, and fight abnormal and invasive cell growth, thus contributing to lower cancer risk. They are also high in fibre and carbohydrates, making them a great snack for the health-conscious consumer.
Manufacturers are offered a variety of options by California Raisins – their ability to enhance product moisture without specifically adding water to a recipe is priceless, especially in cakes and breads, whilst their nutritional value certainly makes them a worthy addition to breakfast foods such as cereals and porridges.
In May alone, the UK was the third highest importer globally behind Germany and Japan.
Picture Credit: California Raisins