Archive for the ‘Confectionery’ Category

Barry Callebaut answers reduced-sugar trend

December 16th, 2017
Barry Callebaut has developed five types of chocolate and several sugar-substituting technologies aimed at reducing sugar while retaining taste in confectionery products.
With about half of the world’s consumers are trying to limit their sugar intake, healthy alternatives for snacks and meals are a worldwide growing trend, Barry Callebaut said in a news release. The company is addressing this trend by continually investing in R&D. To this end, it has developed five sugar solutions for chocolate and also has several sugar substituting technologies ready for customer-specific developments.

Declining sugar intake trend
People feel more in control of their health and want food that supports a healthy lifestyle while still fulfilling the need for indulgence and pleasure, the company said, citing market research that suggests 49 per cent of the world’s consumers try to limit their sugar intake, 23 per cent try to eat a moderate amount of sugar and 14 per cent avoid it entirely.

“Since 2007, we have been working on chocolate reformulation,” said Leen Allegaert, head of Barry Callebaut’s Wholesome Choice innovation program. “We developed a toolbox of sugar substituting technologies that is ready for customer-specific developments as well as a complete range of chocolate and filling recipes that are either reduced in sugar or free of added sugar.”

At FiE in Frankfurt, Germany, this week, Barry Callebaut provided an in-depth look at its five sugar solutions:

Sugar reduction
Barry Callebaut’s first solution is to reduce sugars by at least 30 per cent. In general, a product should contain at least 30 per cent less sugar than a similar product in the market to be labelled sugar-reduced. The company’s sugar-reduced dark and milk chocolate contains a dietary fibre blend that replaces part of the sugar content. The chocolate keeps it sweet-tasting flavour even when a significant amount of sugar is taken out. This sugar-reduced chocolate has a balanced taste profile, a good workability, and is also digestive tolerant.

Free of added sugar
Barry Callebaut also offers a series of recipes that do not contain any added sugar. This range is available in a variety of dark, milk and white chocolates with maltitol as a one-on-one sugar replacer. Maltitol is a polyol: a sugar alcohol that is used as a bulk sweetener that contains fewer calories but preserves 90 per cent of a product’s sweetness.

Without added sugar and with no potential laxative effect
The company also offers chocolates without added sugar and without the requirement to declare the laxative effect, which can be caused by a polyol such as maltitol. The declaration of the laxative effect is not required for recipes using maximum 10 per cent polyols combined with dietary fibre.

The range consists of dark, milk and white chocolates with sweeteners, stevia for a great-tasting profile, and an added unique fibre blend. The range was patented in 2009. The blend contains inulin, a fibre of natural occurrence that is most present in the chicory root and that brings intestinal health benefits. Stevia, in turn, is a highly intensive sweetener: sweeter than sucrose and a natural replacement containing zero calories. This means only a small quantity of it is needed.

Sugar free
Barry Callebaut also has a series of recipes that contain zero sugar. These sugar-free chocolates contain maltitol and stevia as sweeteners. The result is a zero sugar chocolate, with maltitol and stevia that retain chocolate taste and texture.

Gradual reduction
A last option is to gradually reduce sugar in your chocolate year on year by 10 to 20 per cent, without adding polyols. Barry Callebaut offers support with product reformulation and regulatory advice.

Source:  Bakers Journal

Confectionery ,

Fillings for Baked Goods Are Getting Creative

November 11th, 2017
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In the age of the health-conscious consumer who also seeks the complete experience of innovative flavors, ingredients for filling and topping baked goods are getting creative. We have investigated the science, trends and processes related to the development and use of fillings in baking, with help from experts at Zeelandia, a company with a large portfolio of fillings for viennoisserie, patisserie, savory pastry, filled biscuits and filled chocolate/confectionery. 

When it comes to fillings, demands on each market depend on tradition and on cultural preferences, the expert explains. Mathijs Nouwen and Anna Treyster answered our questions on behalf of Zeelandia.

“For example, a filling of poppy-seed or plum, both very popular in Eastern Europe, will be much more difficult to sell in South-European countries. At the same time, we see that new technologies and trends in fillings, partly caused by new consumer demand, result in some slight changes,” observe Zeelandia’s experts.

The application of different kinds of fillings is also influenced by the shelf-life of the final application. In case of artisanal processing and a short shelf-life (one or two days), custard or fruit fillings can be applied. In case of industrial production, products normally have a longer shelf-life (from several weeks to several months). Therefore, other types of fillings have to be used, like fat-based or water-based fillings. Among the benefits of water-based compared to fat-based fillings, are: keeping the baked products (cake, muffin, etc.) moist, because water migration from the baked product is prevented, and also, a wide range of flavor and texture possibilities, as well as high bake-stability and thaw-stability.

Consumer trends

Fillings must fit with the general product concept and positioning, according to the specialists. Therefore, new developments are in line with consumer requests, according to trends and product recipes (applications). According to Innova Market Insights, the latest consumer trends, pertaining to fillings, are:

– “Clean Supreme”: consumer requires clean and clear label. Therefore, the fillings must have less or even no preservatives, no GMOs, less or no E-numbers, and natural flavorings and colorants.

– “Disruptive Green”: fruits and vegetables are in scope. This can include a wide range of fruit and vegetable fillings that are suitable for a number of baking applications.

– “Sweeter Balance”: less sugar (or no added sugar) is a worldwide trend. There are some recent developments in the water-based fillings, where sugar has been replaced by substitutes.

– “Kitchen Symphony”: a trend involving authentic flavors from “other cultures”. A wide range of water-based fillings is available from Europe to the Middle East and to Asia. Examples: Pumpkin Pie filling (originates in the US), or Salted Caramel (originates in the UK).

– “Plain Sophistication”: Consumers are willing to pay just that little bit more for an indulgent product, offering them momentary escapism and premium quality. There are available assortments as tropical fruit fillings, savory fillings, Mojito or Spicy Chocolate water-based fillings.

Applications and Flavors

Aside from trends, the application itself is of high importance for the development of fillings for baked goods because a filling will need to have different organoleptic and technical characteristics, depending on the product recipe, dough, shelf-life, packaging and a few other parameters, the experts explain.

Zeeland underlines that the best-selling flavors have remained the same over time. The top-five flavors are still the classics: chocolate, vanilla, nut/almond, berry/strawberry, and cocoa (source: Innova Market Insights).

Still, Zeelandia recognizes that general consumer trends also affect flavor. The latest ones include:

  • Ethnic flavors: e.g. masala (India)
  • More sophisticated flavors: exotic fruit flavors, spices, including:
  • Chili and pepper flavors
  • Coconut
  • Cinnamon
  • Flavors based on alcohol-containing drinks

– Irish coffee
– Lemon liqueur
– Cointreau cream

  • Green flavors:

– Vegetables combined with fruit for a sweeter taste
– Vegetables combined with cheese, for a savory application
– Origins are also becoming increasingly important in flavors claims
– Origin-specified nuts
– Origin-specified cocoa
– Pink Himalayan salt

Fillings and Textures

In addition to flavor, texture is also very important in product experience and positioning. Texture has been getting more attention in promotional claims on packaging over the past years. The latest examples in texture claims are: soft / creamy / smooth combined with crunchy / crispy and even chewy.

On the other hand, the experts say that the same basic rule applies for both artisan and industrial production: great taste and texture are key. Additionally, versatility and cost-in-use are valuable characteristics. In many cases, authentic taste and texture profiles are preferred: vanilla, chocolate, nuts /seeds, caramel, mince meats, and fruit. Creaminess, smoothness and integrity of (fruit) pieces are generally of importance.

Nonetheless, there are differences between the two types of uses:

  • For artisanal use: Instant fillings (e.g. custard powders) or ready-to-use fillings are often preferred. Important parameters: ease-of-handling (e.g. pipeability), bake-stability, freeze/thaw-stability, easy-to-slice.
  • For industrial use: Ready-to-use fillings in industrial XL packaging. Important parameters: long shelf-life, bake-stability, controlled water activity, freeze/thaw-stability.

The depositing and dosing requirements may differ, as well:manual depositing, e.g. pipeable with piping bag (artisanal) is preferred, while pumpable / injectable when using industrial equipment (industry) is usual.

Generally speaking, there are different texture possibilities; the most important aspect is to have a good overview of the right texture (“long” or “short” texture) and consistency of the filling / topping. Depending on the structure and whether a water-based or fat-based filling is chosen, the baker/confectioner must have a heating system or a dosing system. Different systems can be used: multi-depositors (fillers), sucking dosage systems, wheel dosage systems and mini-folds systems.

Fat-based or Water-based

Talking about how different textures of fillings impact product formulations and the baking/handling processes, Zeelandia illustrates with differences between fat-based and water-based fillings.

Fat-based fillings are, in general, less bake-stable and have a very smooth texture (“melts-in-the mouth”). Sugar in (non-emulsified) fat-based fillings may attract water from the product (e.g. muffin), which can cause moisture migration and subsequently, dryness of the baked product.

Water-based fillings are, in general, bake-stable, and have a different texture compared to fat-based (not as smooth). However, many varieties in texture can still be obtained; short, long or creamy, etc. Moisture migration can be prevented by choosing the right formulation and combination, aimed at a balance in water activity between the filling and the baked product.

Fillings with (fruit) pieces, nuts, seeds, vegetables, etc. require processes and equipment that can handle the consistency, maintain integrity of pieces, etc.

It is also possible to use fillings once the baking process is finished. This type of filling is, in general, very tasteful, and also adds to a positive, appealing impression of the product.

The Search for Natural

There are several conditions that make the use of natural colors challenging or the use of coloring ingredients that meet consumer approval; these include low pH value, a long shelf-life and exposure to light, in the case of end products that are packaged in transparent packaging. Using coloring ingredients/extracts and/or natural colors and flavors is, or is quickly becoming, the standard – at least in the EU region, according to the experts.

Fillings can have specific properties, e.g. tailored to one product or to a specific production line, and you can also use versatile ‘all-around’ fillings, either ready-to-use or instant. In some cases, additional ingredients can also be included by the baker/producer, increasing the possibilities even more.

The experts also see a strong growth in demand for savory fillings and savory toppings across many countries. This meets the needs of bakers who want to offer a broad product range that includes not only sweet, but also savory baked products. These savory fillings are often based on tomato sauce, vegetables, herbs and spices, etc.

Source: World Bakers


Bakery, Confectionery

Calls for UK sweet academy to salvage confectionery skills

September 11th, 2017
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Britain is in danger of losing the confectionery skills that have satisfied the nation’s sweet tooth for generations, according to one confectionery consultant.

Andy Baxendale, who has 23 years of experience in the confectionery industry, is calling on the UK government to set up a national academy of sweets to protect the industry and teach a new generation the art.

The former product development manager for Chewits, who now works as a consultant for firms across the UK, fears that without support those skills will disappear forever.

Baxendale, who is one of the TV team of onscreen confectioners featured on BBC series The Sweet Makers, says the show has highlighted the UK’s proud tradition of sweet making but reveals that the people with the skills to create the nation’s favourites are disappearing.

And without help, he fears more of the country’s favourite sweets will come from Germany, the global power in the industry. He notes, “As the bigger companies have grown and consolidated a lot of sugar boilers have disappeared. It is a skill we are losing and it is a real shame. Automation hasn’t helped either and we now have a real shortage of confectioners in the UK.

“Germany has a national confectionery school with a training course that leads to an actual qualification. It prides itself on being the world’s most prestigious training establishment for the confectionery industry. I’d like to see something similar set up here, the creation of a National Academy of Sweets.”

Germany is the world’s number one exporter of sweets and half the confectionery produced there is sold abroad, while the UK comes in at number 11 in the global export table just ahead of Colombia.

Baxendale says that despite those fears over lost skills, Britain’s love affair with its traditional treats such as humbugs, pear drops, aniseed balls and sherbet lemons is as strong as ever. As a result, there has been a revival of old-fashioned sweet shops with their rows of jars and purchases weighed out and handed over the counter to customers in paper bags.

He adds, “People love the fact they can pick what they like, the smell when you walk into these shops is also fantastic and reminds them of their childhood. It’s a fantastic experience.”




Growth Prospects of Global Confectionery Market During 2015 to 2021

September 11th, 2017
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The confectionery market is one of the growing sectors globally . Usually, confections are low in nutrients and high in calorie. Sugar-free confections are gaining popularity in the recent years due to factors such as increasing obesity rate, increasing number of diabetic patients, increasing nutritional and health concerns, and changing lifestyle.

The confectionery market can be primarily divided into two broad categories: sugar confectionery and bakers’ confectionery . Sugar confectionery includes sweets, candies, chocolates, and chewing gum. Bakers’ confectionery includes pastries, cakes, doughnuts, and cookies.

The global confectionery market can be segmented into five categories: chocolate confectionery, sugar confectionery, gum, cereal bars, and others. Major raw materials used in chocolates are cocoa and sugar, and raw materials used in gum include latex. Confectionery products are consumed by people of all age groups.

In terms of geography, Europe dominates the global confectionery market, followed by North America and Asia Pacific . The U.S. represents the largest confectionery market globally , followed by China and the U.K. India is the key market in Asia Pacific and the fastest-growing confectionery market in the world.

Rising disposable income, growing retail market, increasing trend of gifting confectionery items, increasing population , increasing urbanization, hectic lifestyle, and more women in the workforce are some of the major driving factors of the confectionery market.

Increasing population along with increasing disposable income in developing countries such as India and China is expected to increase the growth rate of the confectionery market. Increasing disposable income allow the customer to spend more.

According to the National Bureau of Statistics China, annual per capita disposable income of urban households in China increased from USD 2,271.0 in 2008 to USD 3408.5 in 2012. The overall annual disposable income in India median household income increased from USD 1,366.2 billion in 2010 to USD 1,587.6 billion in 2013.

Consumers with hectic schedule tend be more inclined toward confections, as these items are tasty and consume less time. Additionally, increasing number of working women is driving the global confectionery market as it is resulting in higher disposable income for the family .

According to the U.S. Department of Labor in 2013, there were 127.1 million working women in the U.S. which is expected to grow at 5.4% by 2022. The urban population is more inclined toward consumption of confectionery compared to its rural counterparts.

According to the United Nations Department of Economic and Social Affairs (UN DESA), in 2013 the largest urban population growth took place in the Asian countries such as India and China. By 2050, India is expected to have 404 million urban dwellers while China is likely to stand at 292 million. Some of the major restraints for the global confectionery market are rising health issues, increasing government regulations , and increasing raw material cost.

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Some of the major companies operating in the global confectionery market are The Hershey Company, the Ferrero Group, Mars, Incorporated., MondelÄ“z International, Nestlé S.A., Parle Products Pvt. Ltd., Kraft Foods, Cadbury, HARIBO Dunhills (Pontefract) PLC, United Confectionery Manufacturers, Perfetti Van Melle, Kegg’s Candies, Petra Foods, Yildiz Holding, Crown Confectionery, and Brookside Foods.



Confectionery ,

Asia Pacific Confectionery Market Expects High Growth By Dark Chocolates That Controls Cardiac Diseases

August 26th, 2017
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According to the latest market report “Asia Pacific Confectionery Market: By Category (Sugar, Gum and Chocolates); By Distribution Channel (Supermarkets/Hypermarkets, Convenience stores, Specialty food stores, Online Retail) – Forecast (2017 – 2022)”, published by IndustryARC, estimates that Asia Pacific will register the fastest growth during the forecast period.

The Asia Pacific Confectionery Market involves in producing a range of food products  that are rich in sugar content such as chocolates, candies, gums, lollies and so on. Mostly confectionery market items consists of food products like butter, cocoa, honey, milk, flour, mint, fruits, honey, nuts, sugar syrup and more.

Generally, confectionery is divided into two broad categories, bakers confections and sugar confections. Types of confections based on category are sugar, gums and chocolates. Dark chocolates are well known for controlling cardiac diseases due to its richness in antioxidants and high coca content which boosts the market for chocolates confectionery. Rapid changes in urbanization and dietary habits especially in Asia Pacific are expected to drive high growth for Asia Pacific Confectionery Market.

Scope & Regional Forecast of the Asia Pacific Confectionery Market

Consumer’s tastes and their inclination towards confectionery sweets and chocolates is the major key factor that drives good growth for the confectionery market. Rising consumer demands, socio economic changes and cultural influences about sweets are making the Asia Pacific Confectionery Market to experience the significant growth. Increasing population, rising disposal income and innovative products with superior qualities like low sugar, fat and cholesterol are also aided to bring growth for the market.

However, rising health awareness and consciousness regarding the high calorie food consumption is expected to retard the market growth. Increasing raw material prices along with the varying consumer spending habits is anticipated to hinder Asia Pacific Confectionery Market growth over the next few years.

Asia Pacific is leading the market due to the rising demand for confectionery items. Asia Pacific Confectionery Market is registering high growth in all most all the regions and especially in countries like India, China, Japan, Australia, Indonesia, Malaysia, New Zealand and Rest of APAC.

Segmentations & Key Players Involved in the Asia Pacific Confectionery Market

The Asia Pacific Confectionery Market can be broken down into various segmentations on the basis of –

  • Category: Sugar Confectionery, Gum Confectionery and Chocolate Confectionery.
  • Distribution Channel: Supermarkets/Hypermarkets, Convenience Stores, Specialty Food Stores, Online Retail and Others.
  • Country: India, China, Japan, Australia, Indonesia, Malaysia, New Zealand and Rest of APAC.

Some of the key players involved in the Asia Pacific Confectionery Market are as follows:

  • Kraft Foods Inc.
  • Mondelez International
  • Lotte Group
  • Perfetti Van Melle
  • Meiji Co. Ltd

Why buy this report?

* The overall market has been consolidated from the perspective of different geographic locations and key economies for this market.

* Identifies growth sectors and factors driving or constraining the market.

* The market is analyzed based on the key attributes such as the power in the hands of producers and consumers, analysis on the degree of competition, and threats from substitutes and new entrants.

* The study includes the demand of this particular market on a global and regional scale for a five year period of 2017 – 2022, to assess how the market will develop.

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Company Name: IndustryARC
Contact Person: Mr. Sanjay Matthews
Phone: 1-614-588-8538 (Ext: 101)
Country: United States


Confectionery ,

After Easter is before Christmas

July 29th, 2017
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Around the middle of the year hardly any consumers would think of Christmas, which inevitably always arrives far too quickly – understandable when temperatures exceed 30°C and the longing for cool ice cream is stronger than the yearning for chocolate that softly melts in your mouth. However, the confectionary industry and the associated packaging sector have long started preparing their production for advent and the festive season.

To make sure the wrapped Santa Clauses make it under the Christmas tree in time both highest machine availability and high-performance labelling technology is called for. Availability of merchandise is a make-or-break issue for one of the world’s biggest chocolate producers, Lindt & Sprüngli. The company therefore focuses on both automated processes with custom robots in part and high-output labelling technology at its plant in Aachen. Also of special importance to the Swiss chocolate producers is a comprehensive service concept with quick response times and defined maintenance intervals.

When Easter Bunny & Santa Claus are on Holiday

During the short summer break – i.e. when the Easter Bunny is allowed to go on holiday with Santa Claus for two to three weeks – the labelling machines are completely overhauled. This job is done in cooperation with Herma, the specialists in self-adhesive technology that have been in charge of labelling at the Aachen Lindt plant for more than 30 years now. Around Easter time several technicians from both plants are on site doing visual inspections of the devices – clamping and pressure rollers and peeling blades are extensively checked and any required spares are ordered and installed to ensure smooth operation.

Knowledge Transfer and Service in the Age of Industry 4.0

Each label has to be in the perfect place – on some lines this is ensured by up to three high-performance labellers: one for the price label, one for the closure and one for the advertising label. Furthermore, online support is part and parcel of corporate services in times of Industry 4.0. Know-how should not be proprietary but shared in such a way that the local operator at the factory can remedy minor incidents himself or is provided with instructions and support online for addressing certain issues.

A Quantum Leap in Technology

To the Operations Technology Manager at Lindt & Sprüngli in Aachen, Dirck Ley, the possibilities of Industry 4.0 are only the beginning. He wants labelling machines to issue messages on maintenance requirements automatically in future – online and via networks – and to re-order any required spares via the connected SAP system. He refers to this as ‘Maintenance 4.0’ and his idea is not too remote from what cutting-edge labelling machines will be able to deliver in terms of flexibility, operator-friendliness and connectivity in future.



Confectionery, Packaging ,

Colors play a role in push for all-natural confections

July 1st, 2017
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Color. Is it something confectioners take for granted? How can that be, you ask? After all, the range of products in the confectionery industry must be the most colorful in any food segment. There’s no lack of color, for sure.

But perhaps there could be a bit more creativity. Consider Beth Jackson Klosterboer’s Hungry Happenings website, where the food blogger and former candy store retailer — she operated BJaiz Yum Yum Shoppe in Louisville, Ky. and Candy Garden Handmade Chocolates in Dayton, Ohio — creates new food product ideas to share with her audience.

Her April 3, 2017, blog featured a recipe on how to create an eye-opening, Easter-themed Peeps Popcorn Ball, one that features all the colors of the rainbow. As Klosterboer writes, “Just grab a variety of colored marshmallow Peeps, melt them with some butter, stir in popcorn, and have fun creating a bunch of multi-colored popcorn balls. It’s as easy as that.”

In a few quick steps, the ubiquitous popcorn ball turned into a unicorn-colored treat that said “Wow!” (For specific details on the recipe, go to www.hungry

It’s important to remember that, as a Sensient Colors’ website points out, colors perform a variety of functions beyond the obvious visual connection.

Consider these bullet points:

  • Color Connects the Consumer to Causes and Community
  • Color Provides Consumer Health Benefits
  • Color Promotes Seasons and Holidays
  • Color Portrays Value and Lifestyle
  • Color Reveals Flavor
  • Color Indicates Quality

At the same time, ponder this factoid:

According to Sensient Consumer Research, 88 percent of consumers would be more likely to buy confectionery brands that have removed artificial colors. During the fourth quarter last year, the United States actually hit an all-time high with 73 percent of new products launched using natural colors.

But were it so easy. As David Dukes, president of IFC Solutions points out, “The vast majority of the colors we produce for our confectionery customers are still made from FD&C colors. Higher costs, shorter shelf lives, problems with heat and pH, and reduced color options are the primary reasons more candy products are not produced with natural colors. However, the fact that more and more large food and confectionery companies have committed to making the shift to natural colors is really starting to have an impact industry wide.”

So yes, it’s definitely happening. But not everything is instant. As Dukes relates, sometimes it takes years for companies to actually make the switch, which can cause problems.

“It is not all that unusual for a company to have samples of natural colors sitting in their lab for years before they try them in one of their products,” he says. “Samples of the company’s products are made using expired colors and approved by their customers. And then, when they buy fresh color, they are disappointed that it does not match the shade of the four-year-old sample that was in their lab.”

As a result, the company has instituted a fresh sample policy to prevent such dated applications. But fresh samples only represent one of the challenges confectionery companies faced in switching from artificial to natural colors. Stability is an issue.

“We have found success improving color stability by blending multiple natural colors from different sources into our natural color blends,” Dukes says. “This allows us to take advantage of the positive characteristics of each color.

“For example, we can produce a proprietary color blend using turmeric from three different suppliers. One turmeric might have the requested supplier color. Another might have better light stability. A third might have better solubility. By blending them all together, we can achieve a unique colorant with superior characteristics. Yet the label will still say ‘turmeric.’ And the customer will have a truly unique color with the best characteristics of each supplier’s color.”

The commitment by many major multinational food and confectionery companies to use natural colors has prompted more companies to experiment with “natural ingredients that impart color, but which are not approved as food colorants by the FDA,” Dukes says. This concept requires careful consideration as to whether it is appropriate for a specific ingredient to be used in a particular product.

“For example, if spinach (which is not an approved food colorant in the United States) is added to a soup mix with the goal of making it more of a green shade, the claim could probably be made that the spinach was added for its flavor or nutritional profile,” he explains. “A reasonable argument might be made that the ‘green’ shade of the spinach is secondary. Thus, the spinach could conceivably be considered a ‘natural’ ingredient in the soup mix, and labeled as a regular ingredient. Of course, this concept would need to have very careful scrutiny by a company’s regulatory department.

“On the flip side, a candy company making a lime green lollipop would have a tough time defending the presence of spinach in their product for anything other than color.”

Then there are application issues. And as Gale Meyers, manager at Sensient Food Colors NA, points out, a large percentage of natural colors are affected by pH.

“An anthocyanin can range in shade from a bright pink/red to a green shade simply by modifying the pH,” she explains on the company’s website. “Therefore, if the pH of the coating syrup is not monitored for consistency, shade variation will be an issue.

“Certain natural colors are sensitive to heat. Beet, for example, will degrade or turn brown with exposure to high heat. In some processes, it has been determined that beet can tolerate a temperature of 80?C for two hours. Beyond this temperature, the color begins to degrade.”

And what about titanium dioxide, an FDA-approved colorant that imparts a “white” color, but one that has raised concerns by public interest groups? As Steve Morris, Sensient Food Colors NA general manager writes, “While regulatory bodies like EFSA have concluded the safety of food grade titanium dioxide, there continues to be criticism from activist groups like the French National Institute for Agricultural Research (INRA) and As You Sow in the United States. A recent study in Europe has led to a new review by French regulatory authorities.

“Unlike the ultrafine titanium dioxide used in some industrial applications, food grade TiO2 does not contain nanomaterial. However, there continues to be some public confusion between food and non-food grade versions. Due to the confusion and negative publicity, it’s not surprising some brands have initiatives to seek other options.”

Fortunately, suppliers are responding with natural white alternative colorants.

Finally, there’s the use of caramel as a color. Again, concerns about its use stems from Prop 65 in California, which requires labeling an ingredient as cancer-causing if studies show it to be so. James Smith of Brian Cave LLP on the Lexology website writes that 4-methylimidazole, or 4-MeI, is formed as a byproduct in some foods and beverages as part of the cooking process. It also forms in trace amounts when manufacturing certain types of caramel coloring frequently used in some dark beverages, such as cola and dark beer.

Concern about the caramel colorant first arose after a 2007 study by the National Toxology Program citing an increase rate of lung tumors in mice. Of course, the human equivalent of Mel-4 consumption was about 300 cans of soda daily for two years. A Consumer Reports article in 2014 stoked the controversy saying that some popular soft drinks contained MeI-4 levels above levels set by the California Office of Health Hazard Assessment (“COHHA”) under Proposition 6.

Since then, the issue has been in the courts. Hence, the concern by manufacturers, and once again, the move by color suppliers to offer up alternatives.

One thing’s certainly clear, transparency in color choices is critical.

Source: Candy Industry


Confectionery, Ingredients ,

Healthy Sugar Confectionery Products in Demand

April 15th, 2017
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The global sugar confectionery market has witnessed a steady growth in the last two decades. A wide range of innovative sugar confectionery products are appealing to the consumers as sweet treats and novel tastes. The onset of new flavors continues to attract new consumers and confectionary enthusiasts. Numerous market players involved in the sugar confectionery industry have resolved to new marketing strategies, developing unique flavors and innovations to expand their business. The use of non-traditional ingredients such as fruits, spices, and dry fruits has increased in the last decade as part of product innovation of multiple manufacturers. A market analysis published by Allied Market Research offers useful market insights related to the sugar confectionery market such as the market share, size, and growth. A current trend that has been observed is the reduction of sugar content in confectionery products worldwide owing to the rising incidences of diabetes and obesity.

Manufacturers Reducing Sugar Content in Products

In the current scenario, the general awareness related to health and ingredients used in sugar confectionery has grown. The rising incidences of diabetes and obesity have made customers more aware and health conscious. The need to regulate the sugar content in confectionery–especially in sugar confectionery–is pushing manufacturers to keep a tab on the content of sugar used in a product. Leading manufacturers operating in the sugar confectionery market are shifting their focus towards developing products that are sugar-free or contain less amount of sugar compared to conventional sweets and confectionary.

Earlier this year, Nestle, a well-established confectionary brand, announced that that the company will reduce the content of sugar by 10% in chocolates and sweets in the UK and Ireland by 2018. The company made this decision based on health issues and to attract consumers that are health oriented. It is forecasted that the move will reduce the quantity of sugar used by 7500 tons. Moreover, a sugar tax that is in the pipeline is urging manufacturers to manufacture healthier products. The company reveals that it uses higher quantities of the current ingredients to reduce the sugar content and will not resort to using artificial sweeteners. A company spokesperson said that the 10% reduction in the sugar content will not be a direct swap of sugar for other ingredients. The company is still researching methods and techniques that will not affect the taste of the products. The overall objective is to reduce the sugar content without hindering the taste of several products manufactured by the company. In recent years, Nestle has made heavy investments in research to reduce the sugar content without affecting the taste. Recently, the company claimed to have found a solution to do so in which sugar levels are cut by as much as 40 percent.

In addition to the measures taken by Nestle, other prominent brands are turning their focus towards reducing the quantities of sugar in their products. Renowned sports drinks, Lucozade, Orangina, and Ribena, have also expressed interest to reduce sugar levels by 50% before 2018.

Product Innovation on the Rise

Product innovation plays a vital role in establishing a strong market presence. In the current scenario, customers are seeking products that are innovative and non-conventional. In the modern era, the aging population is also open to consuming new products that are non-conventional. The current market players are reluctantly working on developing unique products. The taste, texture, and appearance of several products are continuously modified to attract new customers.

In March 2017, Cargill introduced a new texturizing solution that will aid the confectionary manufacturers in Europe to get an optimal texture and transparency. The solution will reduce the drying time by 50% when it involves gelatin-free wine gum applications. The product, C*Clearset 35426, is a blend of specialty starches used for gelatin-free sugar confectionery applications. The new product will facilitate the potential of designing nutritious and tasty food products to satisfy consumers.

According to Laura Goodbrand, starch product manager, Cargill Starches, texture plays an important role when it comes to taste perception. In the European region, the number of product launches that have a texture-centric claim have doubled in the last five years, especially in gummy and jelly products.

The global sugar confectionery market is set to show significant growth. The demand for unique and innovative products has boosted the prospects of the industry. General awareness related to health and diet has increased over the years, urging manufacturers to create healthy products. The demand for sugar confectionery is higher in the developed regions such as North America and Europe. However, as the overall economy of Asia-Pacific is growing, the disposable income of individuals in the region has also increased, creating an added demand for sugar confectionery.



Confectionery, Ingredients

2017 Global Confectionery Market in North America, Europe and Asia

April 15th, 2017
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The Global Confectionery Market Research Report 2017 offers a comprehensive study on Confectionery Industry including the current Confectionery market trends and market status. The Confectionery Report focuses on the market in major continents, Like North America Confectionery Market, Confectionery market in Europe and Asia Confectionery market etc along with main countries like United States, Germany, Japan and China etc. on Confectionery market scenario.

2017 Global Confectionery Market is expected to register a CAGR of XX.XX % during forecast period.

1) Major key Manufacturers working in Confectionery industry is also mentioned.
2) 2017 Worldwide Confectionery market estimated at USD XXXX in 2016.
3) 2017 Global Confectionery industry projected to reach USD XXXX million at forecast period.
4) Worldwide Confectionery market projected to grow at CAGR XXXX % During forecast period.
5) Confectionery Market (in North America, Europe and Asia) expected to grow at CAGR of XXXX % over the forecast period.

Do Inquiry Before Purchasing Report Here:

At an initial stage, the Confectionery market report covers the Confectionery basic information including Confectionery definitions, Confectionery market classifications, a wide range of applications and Confectionery industry chain framework. The Confectionery Report also covers industry development plans and policies, Confectionery product specification, Confectionery manufacturing process and price structures. Then the report focuses on a deep study of global factors influencing the Confectionery market like market revenue, product cost, Confectionery market volume, utilization ratio along with Confectionery market demand and supply analysis.

At a later stage, the report presents, Confectionery market SWOT Analysis, feasibility study related to Confectionery market future investment plans and Confectionery market investment return analysis are employed to study the Confectionery industry on a global scale.

In short, Confectionery report is overall research study on Confectionery industry. Special Thanks to the help and support from Confectionery industry technical experts and marketing experts for their valuable contribution in Research Team Survey and Interviews

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The Confectionery market research report consists of six sections, the first section includes about ” Confectionery ” basic product information; the second section includes the analysis of Asia’s Confectionery industry; in third section analysis of North American Confectionery industry is done; in the fourth section analysis of Europe Confectionery industry; in the fifth section the study related to Confectionery market entry and feasibility of investment study is done; in sixth section the valuable research conclusions related to Confectionery industry are listed.



Confectionery , ,

The Barcelona pastry chefs cooking up a chocolate-lover’s dream

April 15th, 2017
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FC Barcelona’s epic comeback against Paris Saint Germain in European football’s Champions League last March is among the inspiration for ‘Mona de Pascua’ or Easter cake in one of Barcelona’s most emblematic pastry shops, Foix de Sarriá.

It took craftsmen a week to create a chocolate version of Barca’s iconic Nou Camp stadium although admittedly it was something of a labour of love. “After the 6-1 victory, it was a good time to create a ‘mona’ of Camp Nou”, pastry chef Xavi Ricart says.

According to tradition, godfathers give these traditional delicacies to their godchildren at Easter, and the Barcelona confectionery guild expects to sell around 700,000 units in Catalonia for this year’s holiday.

Some ‘monas’, which are exhibited in Spanish shop windows until Easter Monday, can be considered true works of art. Pastry cooks have designed chocolate replicas of buildings like the Sagrada Familia in Barcelona, ski slopes or famous people, although most Easter cakes still come in the form of a good, old-fashioned egg.

Oriol Balaguer has created a host of small, cute animals incorporating the egg concept along with more conceptual pieces, reminiscent, in some cases, of the works of Salvador Dalí.

Balaguer has even designed an interactive cake for chocolate lovers, bringing you a different way to have breakfast: it comes in the shape of a coffee-pot through which you can pour liquid chocolate into a cup full of cereal.

It may not be the most creative piece he has ever produced but still, he says, “it surprises children, makes the smile because they can play with the ‘mona’”. It’s with simple creations like this that the renowned pastry chef wants to captivate his clientele.

“We can – and must – create emotions for our customers, which is the most beautiful thing about this job”, he says. “The most important and difficult task is to touch people’s hearts, to make them smile and be surprised.”

For Xavi Ricart, who is also aware of the emotional value of this dessert, “chocolate is a lot about illusion and patience. It’s an art, it’s passion”.

Source: Euronews


Chocolate, Confectionery ,