Natural Ingredients
“Although fermentation has been a process used in the production of many foods for time immemorial, it has become increasingly important in
recent years, given its natural credentials, taste and flavour enrichments, and perceived health benefits””
PearlEdge™ line helps solve this, providing manufacturers with quality, stable and uniform whitening and opacity solutions, while also meeting clean label targets.” Titanium dioxide is an additive that is used to provide whiteness and opacity to foods. After conducting a review of all the relevant available scientific evidence, the European Food Safety Authority (EFSA) concluded that a concern for genotoxicity of TiO2particles cannot be ruled out. Based on this concern, EFSA’s experts no longer consider titanium dioxide safe when used as a food additive. The EU begun a six-month phasing out period as of February 7, 2022, until August 7, 2022, where a full ban now applies. With this in mind, new technologies like those from ADM will be integral to confectionery manufacturers looking for similar results without the stigma attached to additives like Titanium dioxide. For example, according to USA Today, in July this year, a lawsuit was filed by a consumer who alleged that Skittles were “unfit for human consumption” because the rainbow candy contained titanium dioxide. In a statement sent to USA TODAY, Justin Comes, Vice President of research and development for Skittles maker Mars Wrigley North America, said its use of titanium dioxide and “all Mars Wrigley ingredients are safe and manufactured in compliance with strict quality and safety requirements established by food safety regulators, including the FDA.” Hélène summarises: “Our PearlEdge™ Silk and Satin patent- pending technology enables a similar intensity of white colour as TiO2, and they can function as a base colour for confections, helping overlayed colours pop and expanding the spectrum of possibilities for visually dazzling confections. Plus, our PearlEdge™ Silk, Satin and Shine mitigate the need for overprocessing, producing even coating and texture in panned confections, as well as creating smooth and glossy surfaces in hard candies.”
Natural ingredients in chocolate Consumers are increasingly shopping based on their values,
32 Kennedy’s Confection August/September 2022
and they want their purchases to benefit themselves, the planet and their communities. As such, clean labels with recognisable and close-to-nature ingredients are influencing consumers’ product purchases1. Flavours and colours play a large role in meeting these needs, with 76% of global consumers stating it’s important that food products don’t contain artificial flavours2, and over 60% of consumers actively avoiding artificial colouring1. Confectionery manufacturers that incorporate captivating flavours and colours derived from natural sources can help attract and retain conscientious consumers. As consumers are moving away from highly processed ingredients and towards ingredients from natural sources, research found this is driven largely by growing consciousness about the origins of where our food comes from as well as increased health and environmental awareness. In fact, the latest Taste Tomorrow research from food manufacturer, Puratos, found that half (50%) of UK consumers now want to be informed on where their food comes from and how it is made, with the vast majority (83%) routinely checking labels for ingredients used, nutritional values and sourcing. Philippa Knight, marketing director at Puratos UK says: “Chocolate is no exception and it is therefore imperative to keep up with and cater for the demands of the discerning and educated consumer, be that through cleaner labels, single origin, organic, plant-based or sustainably sourced bars.”
Although fermentation has been a process used in the production of many foods for time immemorial, it has become increasingly important in recent years, given its natural credentials, taste and flavour enrichments, and perceived health benefits. According to Modor Intelligence analysis, the fermented foods and beverages market – including confectionery – is projected to grow at a CAGR of 6.35% from 2022 until 2027. In the case of chocolate, the fermentation process unleashes
the full flavour potential of the cocoa beans – with micro- organisms naturally transforming its structure and taste – but this process needs to be carefully executed. Just as a great wine
KennedysConfection.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
