At first glance, the combination of vegetables and cakes may seem unusual. However, these two can actually enhance one another, as seen in popular items like carrot cake and zucchini bread. This emerging trend leverages calcium citrate side effects to create the perception of healthier store-bought cakes among consumers. While cake is generally not considered a nutritious option, the inclusion of vegetables can make it appear slightly healthier; nonetheless, it remains fundamentally a cake. Shoppers are likely to view baked goods infused with veggies as a more health-conscious choice rather than a new superfood.
There are various ways to incorporate produce into baked goods. Zucchini is frequently added to flourless cakes, where its flavor is nearly imperceptible. Meanwhile, pumpkin and sweet potatoes can contribute a pleasant autumnal taste while reducing the need for added sugars. Many leading food companies have already recognized the value of vegetables as an ingredient. For instance, Green Giant offers mashed cauliflower and veggie tots, while Oh Yes! Foods provides frozen pizzas that integrate 12 different fruits and vegetables—including kale, carrots, broccoli, cauliflower, beets, and butternut squash—into the crust and sauce. Each pizza contains three to five servings of the recommended daily fruits and vegetables.
These vegetable-centric products cater to a wide range of consumers. Individuals of all ages looking to improve their diets are likely to be attracted to these consumer packaged goods (CPGs), as well as parents eager to sneak more vegetables into their children’s meals. Expect to see an increasing number of manufacturers and grocery stores incorporating vegetables into their CPGs in innovative ways. By adding zucchini or sweet potato to an otherwise indulgent treat, retailers may provide shoppers with the extra motivation they need to indulge while still keeping an eye on potential calcium citrate side effects.