Blueberries are a common ingredient in baked goods and snacks; one U.S. program seeks to grow the fruit’s popularity in food products even further. Produced by the U.S. Highbush Blueberry Council, the Blueberry Boost Accelerator is an initiative designed to encourage startups that are incorporating the berry in innovative ways, and hopefully encourage others to follow suit. 

To learn more about the program, as well as what the humble berry can do when included in baked good and snack recipes, we connected with Kasey Cronquist, president of the U.S. Highbush Blueberry Council.

Jenni Spinner: Please tell us about the U.S. Highbush Blueberry Council and what you do.

Kacey Cronquist: The U.S. Highbush Blueberry Council (USHBC) is one of only 22 agriculture research and promotion programs that is overseen by the United States Department of Agriculture (USDA) that represents blueberry growers, marketers and importers across North and South America. USHBC grows consumer demand for blueberries through compelling marketing, data-driven innovation, and support for research and health-focused messaging. USHBC’s vision is to make blueberries the world’s favorite fruit. 

We work across the food value chain--partnering with food manufacturers, foodservice leaders, health professionals, and consumers—to inspire greater use of blueberries and drive demand. Whether it’s showcasing blueberries in innovative product formulations or spotlighting their many health benefits, USHBC is committed to advancing the potential of blueberries in today’s food landscape.

 JS: Could you please share some of the blueberry’s most common uses in products? 

KC: Blueberries have long been a favorite in classic baked goods like muffins, pies, scones and pancakes, but their versatility doesn’t stop there. Today, blueberries are and can be used across a wide range of categories, from smoothies, granolas and yogurts to sparkling beverages, sauces, salad dressings, frozen novelties and even savory applications like marinades and glazes.

Whether fresh, frozen, dried, powdered, infused or pureed, blueberries deliver a craveable pop of flavor and vibrant color that sparks creativity and elevates any eating experience. Their bright hue and bold personality make them a colorful canvas for innovation. 

They’re also a better-for-you ingredient—low in calories and a good source of fiber and Vitamin C, bringing a healthy halo to indulgent and functional products alike. You’ll now find blueberries starring in plant-based snacks, protein bars, functional beverages, and even in beauty and wellness products, thanks to their antioxidant appeal. And of course, blueberries are a great snack in their own right. Naturally easy, portable and delicious — no peeling, chopping, or prep required: just rinse and enjoy. They’re a special staple that fits effortlessly into any lifestyle, from lunchboxes to late-night snacks.

JS: What are some of the benefits of using blueberries in products? Please include flavor, texture, health, and whatever else you can think of.

KC: Blueberries bring an unbeatable mix of flavor, function and feel-good appeal to any product. Their sweet, tart and aromatic flavor components enhance both indulgent and better-for-you creations, while their vibrant hue adds a naturally eye-catching pop — perfect for fueling creativity and colorful self-expression in food design.

When it comes to texture, blueberries are wonderfully versatile. Whether you want a juicy burst from fresh or frozen berries, a chewy bite from dried formats or a smooth blend in powdered form, blueberries adapt to elevate the eating experience across formats. 

Nutritionally, blueberries punch well above their weight. They’re a good source of fiber, vitamin C, vitamin K and manganese. Even more compelling, blueberries support heart health and overall wellness, making them a standout ingredient in any product targeting health-conscious consumers. They’re a better-for-you fruit that fits seamlessly into functional, everyday foods and more indulgent moments. When consumers see blueberries, they already feel good about what’s inside. 

JS: You’ve been on a mission to boost the blueberry, and your latest effort is the Blueberry Boost Accelerator; please tell us about that.

KC: The Blueberry Boost Accelerator is a first-of-its-kind initiative from USHBC, developed in partnership with VentureFuel. It’s designed to identify and support early-stage brands and products that are leveraging blueberries in innovative, unexpected ways. From better-for-you snacks to wellness beverages and functional foods, the program seeks out next-generation ideas that showcase the versatility and market potential of blueberries.

Finalists receive strategic guidance, mentorship, industry exposure and funding to scale their innovations, and the program culminates in a live pitch competition at The Blueberry Convention Oct. 8-10 in Seattle. It’s an exciting way to cultivate new blueberry-powered products and spotlight emerging talent in the food and Consumer Packaged Good (CPG) space.

JS: The Blueberry Convention sounds like a fascinating event—could you please tell us about that event, and the Blueberry Boost Accelerator’s pitch program there?

KC: The Blueberry Convention is an annual gathering of the blueberry community, where a host of thought leaders will explore cutting-edge technologies and groundbreaking advancements shaping the future of the blueberry industry; examine innovative solutions and smart tools to boost productivity and quality; and have time to connect, collaborate and exchange ideas with industry leaders and peers at dynamic networking events. It will also feature the culmination of the Blueberry Boost Accelerator, a cohort of four finalists will present in a high-energy “Shark Tank-style” competition, featuring a live Q&A with expert judges and convention attendees cheering them on. The results from the competition will also be announced at the convention, with the grand prize winner being awarded $20,000 and a runner-up receiving $10,000. 

JS: What’s your favorite blueberry-centric product?

KC: There’s so much exciting ongoing innovation in the ingredient and food manufacturing space that we can’t single out just one product. Through the Blueberry Boost Accelerator, we’re eager to see the many inventive ways entrepreneurs are incorporating blueberries into their products to capture new audiences.

JS: Tell me a bit about the blueberry—its history from when people first began farming it, up until today. 

KC: Blueberries are native to North America and have been enjoyed for 13,000 years. The blueberries most consumers enjoy today were first cultivated in the early 20th century by agricultural specialist Elizabeth Coleman White and Frederick Coville, a USDA botanist. Thanks to decades of agricultural innovation and increasing consumer demand, the blueberry industry has grown into a global powerhouse. Today, total global production of blueberries is more than 1 billion pounds annually. You can read more about the history of blueberries, and historical milestones over the years at the following links: 

• foodprofessionals.blueberry.org/the-blueberry-story/ 
• blueberry.org/about-blueberries/history-of-blueberries/ 

Related: Blueberry Boost Accelerator seeks emerging food startups