ORBC Dairy Bulletin
Local Berry Goes Big Time

The secret is out with dairy manufacturers, the Marionberry is hot! In the beginning, just a few local ice cream companies in Oregon and California used the Marionberry.  They developed a near cult-like following of consumers.

Now,  the ORBC is taking the Marionberry nationwide, visiting flavor companies, ice cream manufacturers, telling them about the wonderful top secret from Marion county in Oregon.
 
Dairy Pleasing Berries From Oregon

Frozen berries are the most common product used in the dairy industry.
IQF: Individually quick frozen berries offer fruit identity, and hold up to the distribution process in dairy applications.
Block Frozen:  Berries are are used in preparation of sauces and topping items. 
Frozen Purees:  The most common product available to the dairy flavor industry is offered in a variety of Brix levels, most commonly 35 and 65 percent.  (Available sweetened and unsweetened). Purees can be integrated directly into the ice cream process without special considerations.  Available in a variety of case sizes.
Juice:  Available in various strengths; an excellent ingredient in dairy drinks and beverages.
Product Advantages
Unique Flavors:  Oregon caneberries are a family of fruits that include Marionberries, raspberries, Evergreen blackberries and boysenberries.  They come in a variety of flavor and taste profiles from very sweet to tart, and everything in between.  They can be blended and mixed to impart unique flavor combinations of their own, or used to employ a ultra-premium taste appeal.  Oregon caneberries have a low ph (generally between 2.8 to 3.5).  They contain  organic acids which are natural flavor enhancers; citric, malic, isocitric acids for a sweet/tart flavor.
Formulation Ease:  Oregon berries are available in sanitary and precise Brix and pH levels, which allow formulator s to add directly to ice cream bases without special technical considerations.
Color: Oregon berries are available from the dark black Marionberry and Evergreen Blackberries to lighter pink raspberries. They are color fast and provide a whole spectrum of color variations in swirls and ice cream variegates.
Oregon Caneberries have low pH (generally between 2.8 to 3.5)  They contain organic acids which are natural flavor enhancers: citric, malic, isocitric acids for a sweet/tart flavor.
 
Berry Name Flavor Color
Red Raspberry Medium acid Medium to bright red
Black Raspberry Moderate acid Blue-black
Marionberry Low acid, mild Dark red to black
Evergreen Blackberry Low acid, mild Very dark to glossy black
Boysenberry Acidic/tart Deep maroon
 

 Caneberry Abstract

    Last year, more than 30 percent of all food products developed contained some sort of fruit!  A good percentage contained berries, many of which were Oregon grown.  Oregon has long been known as the “Berry State,” leading the nation in production of a variety of berries.  Each has its own unique characteristic and place in the dairy industry. 
    The purpose of this bulletin is to give the dairy products’ manufacturer a working knowledge of the varieties of berries produced in Oregon,  and the unique flavors each impart.  Also covered will be the various forms appropriate for the dairy industry and procedures and practices for utilizing these consumer pleasing flavor powerhouses.
 

 
Background
    Berries in combination with dairy products are not a new idea.  In fact, historical records have documented that wild berries from Europe were utilized to flavor milks, cheeses, and yogurts, hundreds of years ago. 
    Europeans used raspberries and combinations of forest berries gathered by the family to make drinkable yogurts, added to cottage cheeses, mashed up to flavor milks, and used as  toppings on strong cheeses. 
    With the European settlement of the New World came the dairy traditions of Central Europe.  Settlers found a whole range of new berries and flavors to include in their preserved dairy products to use in folk medicine and also for sustenance.  Setters at the end of the Oregon trail in what is now called the Willamette Valley of Oregon,  were specially blessed with a virtual  wonderland of sweet and abundant berries.
    Blackberries, for example, were found to interact extremely well  in yogurts and milks. Berries were used in the “new fangled” ice creams which were produced from ice cut from the pristine lakes of the Pacific Northwest.  For the most part, the unique berries of the Northwest were kept as secret  recipes by the pioneering  Northwesterners. 
    Through cultivation, and advanced plant breeding, the Oregon berry industry, began to flourish.  Along with supply came a new industry of freezing berries, and the production of purees, juice and concentrates.
    Today, the Oregon berry industry produces a whole range of berries including the raspberry, blackberry and the queen of them all: the Marionberry!  Although the raspberry and evergreen blackberry are no strangers to the dairy industry, new products such as the  Marionberry are being discovered outside of Oregon and are being utilized in some outstanding ice cream and dairy formulations .
    Take a look at the vast variety of products available! 		 Puree Mix
45 to 65%  Marionberry puree (20 Brix)
55 to 35 %  Sugar
Procedure
1. Mix together and heat to 190 F
2. Cool down and store at 40 F until ready to use.

Sorbet Mix
63.9%  Water
11.7 %  Granulated sugar
1.7 %  Powdered egg whites
7.7 %      36 DE Corn Syrup Solids
0.8 %  Private Stabilizer (Percent based on total weight of mix)
Procedure
1. Mix all ingredients together.
2. HTST Pasteurize @ 190 F with a 28 second  hold time.
3. Homogenize @ 500/2000 psi

Ice Cream Mix
12 %  Butterfat
12%  Granulated sugar
11%  Skim milk solids
4%  36 DE Corn syrup solids
0.27%  245K/600 Stabilizer 
 (Other stabilizers can be substituted)
Procedure
1. Heat milk and cream @ 105F
2. Add nonfat dry milk powder
3. Add granulated sugar
4. Mix together corn syrup solids and stabilizer and 
 add to mix.
5. HTST Pasteurize @ 185 F with a 28 second hold time.
6. Homogenize @ 500/2000 psi
7. Store for 24 hrs. @ 40 F equilibration.

 Boost your Marionberry Content to the Max!

Marionberry Sorbet

A rich, dark, ultra premium Sorbet formula, which can be adjusted to up to 65% Marionberry flavor.

Formulation: Sorbet Mix + 30% puree mix + 0.2% blackberry color. 

Rationale:  Consumers are looking for new palate cleansing, refreshing deserts. This fits the bill
Mango Coconut with Marionberry Swirl 
Marionberries mix well with tropical ingredients, make the mango taste more intense.

Formulation: White base + 10% mango puree + 2% coconut + 8.5% (or more!) Marionberry puree swirled. 

Rationale:  Mangos are a hit!  Combine with the next hit ingredient  Marionberries 
Marionberry-Coconut with Mango Swirl 
A fruit punch with an appealing Marionberry swirl. 

Formulation: 
White base + 15% (OR MORE) Marionberry puree + 2% coconut + 8.5% mango puree (swirled) + 0.16% blackberry color + 0.42% red color. 
Rationale:  Marionberries are the mellowing agent in this potpourri of tropical flavors.
Dark Chocolate Marionberry Sorbet 
Chocolate and Sorbet?  You bet.  The rich taste of the Marionberry does not overpower the chocolate.

Formulation: Sorbet Mix + 15% puree mix + 0.2% blackberry color + 4% chocolate chips. 

Rationale:  Chocolate is hot.  Chocolate and berries extend the fruit Sorbet  category.
Marionberry Dark Chocolate Ice Cream
Marionberries impart a distinctive flavor to the deep dark chocolate.

Formulation: White base + 15% (or more) puree mix + 0.16% blackberry color +  0.42% red color + 4% chocolate chips. 
Rationale:  Consumers are looking for new palate cleansing, refreshing deserts, this fits the bill.
Marionberry Swirl Ice Cream

More than your basic swirl: Contains the richness of Marionberries.

Formulation: 
White base + 1% vanilla flavor +8.5% or more! puree swirled. 

Rationale:  Try an ultra-premium swirl, and see the profit margin grow.

Ice Cream Formulas Developed at Cal Poly University - SLO
Dairy & Ice Cream Laboratory at California Polytechnic University, San Louis Obispo
 
Product Idea Flavor Combination Rationale
Fruits of the forest A combination of al of the available Oregon berries in a European style medley Allows use of some of the more exotic berries for discriminating consumers
Marionberry macadamia vanilla frozen yogurt Utilizes the rich caramel like flavor sensations of the Marionberry in a rich coffee base Unique blend of nut and berry flavor
Red raspberry walnut vanilla ice cream The tart berry flavor and citrus pair up to impart a unique synergistic flavoring Crunch of the walnut and mellow berry flavor
Marionberry cafe au lait sundae A blend of coffee and vanilla topped with Marionberries Try ultra rich, decadence with this  sundae

FAQ’s

Q: What about the size of the berry?
A: Oregon Berries vary in size considerably, from the small raspberries to the magnificent  loganberries, boysenberries and Marionberries.

Q: What percentages of berry should be used in a Sorbet?
A: The more the better.  Europeans use up to 85 to 90 percent raspberry in their product..  Due to the distinctive flavors of some of the Oregon Berries be advises that sometimes you can go overboard, and present off flavors with some of the berries.  Experiment, and be sure to keep the berry above the 50 percent mark to impart a ultra premium appeal.

Q: Can Oregon Berries be added directly to Ice Cream formulations?
A:  Unfortunately, its not that easy.  Like all berries, you must be very careful to combine products with consistent temperature or freezing levels.  Each Oregon berry is different, and that is why most utilize purees, which are compatible with the ice cream mix.

Q: How do I get a hold of a specific variety.
A: Most berries are available year round in some form, especially the popular ones, like Marionberries, raspberries and evergreen blackberries.  Work with your supplier to delineate your requirements well in advance of the formulation project.
 


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