FRUIT SNACKS FORTIFIED WITH POLYUNSATURATED FATTY ACIDS

1 . A method for creating fruit snacks, comprising:

mixing a plurality of first ingredients into a slurry, the first ingredients comprising tapioca syrup in an amount between approximately 20% and 35% of the slurry, white grape juice in an amount between approximately 8% and 50% of the slurry, evaporated cane juice in an amount less than approximately 30% of the slurry, water in an amount between approximately 15% and 20% of the slurry, and pectin in an amount between approximately 1% and 5% of the slurry;

cooking the slurry at a temperature in the range of 103° C. to 115° C. and a vacuum pressure in the range of −0.7 bar to −0.8 bar until the slurry has a Brix value is in the range of 75° Bx to 83° Bx and a moisture content between 18% and 30%;

cooling the slurry to a temperature of approximately 100° C.;

adding a plurality of second ingredients to the cooled slurry, the plurality of second ingredients comprising refrigerated docosahexaenoic acid (DHA) in an amount between approximately 0.1% and 3% of the slurry, one or more acids in an amount between approximately 0.1% and 3% of the slurry, and one or more colorings or flavorings;

depositing the DHA-fortified slurry into metal mold trays that have been coated with wax;

cooling the metal mold trays until the slurry sets into fruit snacks;

releasing the fruit snacks from the metal mold trays within 30 minutes of depositing the PUFA-fortified slurry into the metal mold trays;

cooling the fruit snacks for approximately 24 to 72 hours after releasing the fruit snacks from the metal mold trays and prior to packaging the fruit snacks; and

packaging the fruit snacks in a nitrogen-flushed high barrier velum package.

2 . A method for creating fruit snacks, comprising:

mixing a plurality of first ingredients into a slurry;

cooking the slurry;

cooling the slurry to a temperature less than approximately 100° C.;

adding a polyunsaturated fatty acid (PUFA) to the cooled slurry;

depositing the PUFA-fortified slurry into metal mold trays that have been coated with wax;

cooling the metal mold trays until the slurry sets into fruit snacks; and

packaging the fruit snacks.

3 . The method of claim 2 , wherein the first ingredients comprise tapioca syrup, white grape juice, evaporated cane juice, water, solids, and pectin.

4 . The method of claim 2 , wherein cooking the slurry comprises heating the slurry to a temperature in the range of 103° C. to 115° C. and applying a vacuum pressure in the range of −0.7 bar to −0.8 bar.

5 . The method of claim 2 , wherein the slurry is cooked until its Brix value is in the range of 75° Bx to 83° Bx.

6 . The method of claim 2 , wherein the slurry is cooked until its moisture content is in the range of 18% to 30%.

7 . The method of claim 2 , further comprising releasing the fruit snacks from the metal trays within 30 minutes of depositing the slurry in the metal trays.

8 . The method of claim 2 , wherein the fruit snacks are cooled for approximately 2 to 4 hours after release from the metal trays and prior to coating the fruit snacks with the wax.

9 . The method of claim 2 , wherein the fruit snacks are cooled for approximately 24 to 72 hours after coating the fruit snacks with wax and prior to packaging the fruit snacks in a nitrogen-flushed high barrier velum package.

10 . The method of claim 2 , further comprising: adding one or more second ingredients after cooling the slurry to the temperature less than 100° C. and prior to depositing the PUFA-fortified slurry into the metal mold trays, the second ingredients selected from the group consisting of lactic acid, citric acid, ascorbic acid, monosodium citrate, sodium citrate, colorings, and flavorings.

11 . A fruit snack food product, comprising:

juice;

tapioca syrup;

pectin;

solids;

polyunsaturated fatty acid (PUFA); and

one or more acids selected from the group consisting of citric acid, ascorbic acid, and lactic acid;

wherein the polyunsaturated fatty acid is present in an amount of at least 20 mg per 27 ounce serving of the fruit snack food product; and

the fruit snack food product is coated in a finishing wax.

12 . The fruit snack food product of claim 11 , wherein:

the juice comprises white grape juice present in an amount between approximately 10%-50% of the fruit snack food product;

the tapioca syrup is present in an amount between approximately 20%-25% of the fruit snack food product;

the pectin is present in an amount between approximately 1.5%-2.5% of the fruit snack food product; and

the one or more acids are present in an amount between approximately 0.1%-3% of the fruit snack food product.

13 . The fruit snack food product of claim 12 , wherein the fruit snack food product has a moisture content in the range of approximately 18%-30% and a Brix value in the range of 75° Bx to 83° Bx.

14 . The fruit snack food product of claim 12 , further comprising:

evaporated cane juice present in an amount between approximately 15%-25% of the fruit snack food product.

15 . The fruit snack food product of claim 12 , further comprising one or more salts present in an amount less than approximately 1%.

16 . The fruit snack food product of claim 11 , wherein:

the juice comprises white grape juice present in an amount between approximately 5%-15% of the fruit snack food product;

the tapioca syrup is present in an amount between approximately 25%-35% of the fruit snack food product;

the pectin is present in an amount between approximately 1.5%-2.5% of the fruit snack food product; and

the one or more acids are present in an amount between approximately 0.1%-3% of the fruit snack food product; and

the fruit snack food product further comprises tapioca solids in an amount between approximately 5%-15% of the food product.

17 . The fruit snack food product of claim 16 , wherein the fruit snack food product has a moisture content in the range of approximately 18%-30% and a Brix value in the range of 75° Bx to 83° Bx.

18 . The fruit snack food product of claim 16 , wherein the fruit snack food product further comprises evaporated cane juice in an amount between 25%-30% of the fruit snack food product.

19 . The fruit snack food product of claim 11 , wherein the PUFA comprises docosahexaenoic acid (DHA) present in an amount between 0.5%-1% of the fruit snack food product.

20 . The fruit snack food product of claim 11 , further comprising colorings and flavorings.