COVER STORY
incorporating the most frequently used plant-based texturizers (e.g. pectin, starch, and carrageenan) and maximized their properties to clearly differentiate between their properties and sensory profiles. Label-friendly pectin, sourced from citrus peels or apple pomace is quite stable during shelf-life as its high melting point prevents sticking or melting. For this specific prototype, we preferred to use a high- methoxyl pectin from our UniPECTINE® range which works well for confectionery, providing great texture and flavor release, especially in jellies & gummies. Carrageenan, however, extracted from red seaweeds, is suitable for less acidic mediums than pectin. Thanks to its nature, a variety of textures can be created, from very soft and elastic to firm and brittle. We chose a special blend which provided an elastic texture that allows for strawberry flavor with good gelation. Starch might sound like a more complex ingredient from a production perspective, but for us it was easier to deposit the cooked mass formulated with our modified gelling starches, selected from C*Set and C*Clearset range thanks to their lower hot viscosity. The low setting temperatures of these starches gave us the necessary maneuver time to optimize the flavor profile of the gummies. We also tried to offer some further differentiation by blending some of these ingredients together (done in two options: starch/pectin and starch/ carrageenan). There the biggest challenge
12 Kennedy’s Confection April 2024
Evolving tastes in plant-based gummies: Across Europe, there is a palpable enthusiasm for plant-based gummies, reflecting a growing consumer interest in health- oriented products”
was finding balance between the different texturizers with divergent dissolving properties. This required some further attention from a production perspective; however, results were really worthy. The fact that we were able to create six different prototypes (including the gelatin- based reference) using such a broad range of formulations shows how our applications expertise enables us to support our customers with tailor-made solutions.
Solutions for sugar confectionery success In addition to replicating the desired structure of the prototypes, we also have the tools and physical equipment in-house to produce at both lab and pilot level. For example, in the case of a product made using carrageenan, the holding temperatures are very important and if a customer doesn’t have a proper pilot plant facility and can only do lab scale work, it is difficult to keep it hot. That’s where we can help with our pilot scale capabilities, which ensure we can come as close as
possible to replicating manufacturing settings, without having to put a factory production run on pause.
Having sensory involved in the R&D development phase also proves to be highly valuable when it comes to ensuring that the prototypes are distinguishable enough from one another. Furthermore, it allows us to be faster and more proactive to align with customer’s needs during the prototyping phase.
Beyond product offerings, Cargill’s commitment to sensory research and market insights enriches the process of product development, so that plant- based confectionery can may resonate with the diverse tastes and preferences of consumers. By understanding the intricate interplay of texture and flavor dynamics, Cargill empowers producers to help create treats that captivate the senses while aiming to meet the demands of a health- conscious market.
*25 vegan consumers tasted only the plant-based prototypes.
KennedysConfection.com
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