Baobab Fruit Powder can be easily integrated into a range of food products including cereals and granolas, fruit and nut mixes, nutrition bars and superfood powder blends, baking products, frozen desserts and more. Baobab brightens other flavors, bringing them into focus and enhancing the finished product due its high level of ascorbic acid. Baobab is a gluten-free, highly alkalizing, low-glycemic index food: all attributes that are trending in terms of food and beverage innovation.
When it comes to the U.S. beverage industry, Baobab has emerged as a cost effective ingredient that delivers an unparalleled nutritional punch. The cost of adding 50g of Baobab Fruit Powder to a gallon of single strength beverage is less than 65 cents per gallon. Yet, this addition delivers over 70,000 ORAC units of antioxidants, 25g of dietary fiber (75% being soluble fiber), 1,135mg of potassium and 85mg of magnesium.
Traditional African Uses
Baobab Fruit Powder has a long history of traditional use in Africa. Most commonly it is eaten raw as a snack, or mixed in with other foods as a flavoring. Its tangy, tart flavor makes it especially popular with children, and is used to make a refreshing cool drink widely consumed across the continent. The citric and tartaric acid found in the pulp has given it the popular name of “cream of tartar”, and it is often used as a baking ingredient. Other uses include: a milk-curdling agent; as yoghurt or ice-cream flavoring; or as a source of calcium for pregnant and lactating women. In some African cultures, the pulp has also been used as an ingredient in traditional cosmetics.
The Hadza tribe of Tanzania, often referred to as the “last true hunter gatherers in the world,” eat Baobab Fruit Powder daily. Recent studies have shown that the Hadza have an exceptionally healthy and diverse gut microbiome – far superior, in fact, to the US and European populations studied. (S. Schnorr, et al. “Gut microbiome of the Hadza hunter-gatherers,” Nature Communications, 2014, Volume 5, Number 3654, 1-20)