taste- and odour-neutrality. Palsgaard® PGPR 4190 will be subject to Palsgaard’s unique quality standards, with batch-to-batch checks guaranteeing uniform stability.
5: Clean-label greens
GNT, provider of colouring foods, expanded the possibilities for clean green shades with the launch of two new EXBERRY® Coloring Foods back in the summer.
Made from turmeric and spirulina, EXBERRY® Shade Jade Green delivers a bright, bluish green shade,
while EXBERRY® Shade Lime Green provides a yellowish green hue. They are ideal for confectionery products such as fruit jellies and hard- panned products, as well as dairy products from yoghurt to ice cream. According to GNT, these new innovations have no impact on taste in the final application due to the physical, water-based methods used to create the colours. The products expand GNT’s range of green Coloring Foods, helping
the company cater to the growing global demand for cost-effective green colors that support clean label declarations. Much like GNT’s EXBERRY® portfolio, these shades are made from
edible, non-GMO fruit, vegetables and plants using physical processing methods and no chemical solvents. Sonja Scheffler, Product Manager at GNT, commented: “Our
new green Coloring Foods provide good overall performance and wonderfully vibrant shades while supporting completely clean and clear labels. Turmeric and spirulina are both well-known, on-trend ingredients, which ensures EXBERRY® Shade Jade Green and Shade Lime Green offer widespread consumer acceptance.”
4: Functional and efficient
For 2021, emulsifier specialist, Palsgaard, introduced a new PGPR product which is expected to give chocolate manufacturers better levels of functionality and efficiency. PGPR (polyglycerol polyricinoleate) is used in chocolate production
for mould optimisation, flow control and viscosity reduction. Palsgaard’s existing product, Palsgaard® PGPR 4150, is already described as a market leader, but the company believes its latest offering takes PGPR performance to “new levels”. Developed exclusively for chocolate, Palsgaard® PGPR 4190 is 15% more efficient at controlling viscosity than Palsgaard® PGPR 4150 and can be used at a dose 30- 40% lower than other PGPRs, making it highly cost- effective.
Other benefits include easier flow, better coating of inclusions, and
18 Kennedy’s Confection December 2021 3: Educating manufacturers
When it comes to ingredient innovation, it’s not just about the final product, but also the journey. A prime example is Synergy Flavours’ launch of its ‘Citrusology’ educational programme. Introduced back in July, the ‘Citrusology’ programme aims to meet the demand of a boost in consumer interest in citrus flavours. It included a series of educational webinars to help manufacturers explore the nuances of flavour across regions and citrus varieties. The idea was born out of Synergy’s decades of experience in
developing citrus profiles using a range of extraction methods and different techniques to understand profiles and guide flavour creation. The core focus was to inspire manufacturer’s citrus product development projects. 2021 saw the company offer webinars on lemon, orange, grapefruit and lime.
KennedysConfection.com Morten Hoffmann Kyed, Director of Product Management at
Palsgaard, said: “We’ve led the market for many years, but this really is the next level for PGPR. Palsgaard® PGPR 4190 is the result of years of research and innovation, and it will offer chocolate manufacturers unique, best-in-class functionality. Furthermore, because a tiny drop delivers a huge effect, its benefits also include very high cost-in-use savings.”
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