FATS & OILS
“Despite many of these products now containing certifi ed ingredients… consumers remain increasingly critical of palm products”
“Using tools such as differential scanning calorimetry
(DCS) analytics, allows us to compare any new recipes with the original, to help ensure the required result is achieved,” concludes Frank.
Cocoa butter substitutes Using a cocoa butter substitute (CBS) to create chocolate compounds can provide a way to reduce formulation costs for products such as confectionery bars, tablets, and baked goods. However, many CBSs on the market currently present issues with bloom and sensory qualities if the amount of cocoa ingredients exceeds 5%. AAK, however, has recently launched a new CBS that is said to facilitate higher levels of cocoa in chocolate compounds. AAKs CEBES Choco 15 is a plant-based CBS compound
that allows up to 15% of cocoa ingredients for an improved cocoa fl avour. “It supports a long shelf life and avoids bloom
even in high-cocoa recipes, ensuring products retain a glossy appearance, remain hard and stable at room temperature. In addition, it is free from trans-fatty acids (TFAs) and has cost-effi cient processing, with no tempering process required, while maintaining a fast setting time,” says Luis Parra, Global Director of Chocolate & Confectionery Fats at AAK. “We believe that this new the compound is the only one on the market that allows up to 15% of cocoa ingredients.” With market trends indicating that affordable indulgence
will be essential in a recessionary environment, with consumers increasingly seeking out high-quality treats at more modest prices, AAK believes it can offer a cost-effective solution that can help confectionery brands deliver a more authentic chocolate experience while reducing formulation costs. “While cost is becoming an increasingly important factor for consumers, taste remains the primary driver behind repeat chocolate confectionery purchasing decisions,” concludes Luca.
Organic options When it comes to producing new confectionery products today there can be formulation challenges, pointed out Dr Naveen Pessani, Technical Category Manager for Chocolate & Confectionery at ofi . “It is therefore very important for us to understand the specifi c functionality that customers are looking for, such as quick melting or the need for a cooling effect. The level and type of fat or oil used in a product can have a big effect on the overall taste, texture, and quality, so fi nding the right one is essential.” In response to the rise in healthy eating trends, one area of
Image supplied courtesy of AAK
24 Kennedy’s Confection August/September 2023
KennedysConfection.com
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