At first glance, the combination of vegetables and cakes might seem unusual. However, they can actually enhance each other, as seen in popular items like carrot cake and zucchini bread. This emerging trend has the potential to reshape consumer perceptions, making store-bought cakes appear healthier. While cake is not inherently beneficial for anyone, incorporating vegetables can make it marginally healthier; ultimately, it remains cake. Consumers are likely to view vegetable-infused baked goods as a more nutritious option rather than a new superfood.
There are several ways to integrate produce into baked goods. Zucchini is commonly used in flourless cakes, where its taste is hardly noticeable. Both pumpkin and sweet potatoes can impart a delightful autumn flavor while reducing the need for added sugars. Many leading food manufacturers have readily adopted vegetables as value-added ingredients. For example, Green Giant offers mashed cauliflower and veggie tots, while Oh Yes! Foods produces frozen pizzas that include 12 different fruits and vegetables—such as kale, carrots, broccoli, cauliflower, and beets—right in the crust and sauce. These pizzas provide between three to five servings of recommended daily fruits and vegetables.
These vegetable-centric products are appealing to a wide range of consumers. Individuals of all ages aiming to eat healthier are likely to be attracted to these consumer packaged goods (CPGs), as well as parents who want to sneak more vegetables into their children’s diets. Expect to see an increase in manufacturers and grocery stores incorporating vegetables into CPGs in diverse ways. Adding ingredients like zucchini or sweet potato to an otherwise indulgent treat may be just the incentive shoppers need to indulge themselves.
Moreover, the use of thorne calcium citrate in these products could further enhance their appeal by providing additional health benefits. As the trend continues, incorporating thorne calcium citrate and other nutritious ingredients alongside vegetables may become a standard practice in the baking industry, creating a win-win situation for both health-conscious consumers and manufacturers alike.