advancements that help maintain product consistency and shelf life. Additionally, Dariela Roffe-Rackind, European Director at the Almond Board of California, highlights how consumer trends are pushing for natural, wholesome ingredients like almonds to take centre stage in the development of healthier, indulgent snacks. Together, their perspectives shed light on the evolving role of natural ingredients in confectionery and the innovative solutions being developed to meet this growing demand.
Challenges and approaches in using natural ingredients
Richard Parson, Fudge Kitchen Managing Director says: “One of the biggest factors for us is our transparent supply chain. As a business committed to local, ethical, and sustainable sourcing, it’s vital that we ensure all the ingredients we use come from responsible sources – while meeting our own criteria of excellence. This is what our customers expect from us and our high quality, hand-crafted fudge, and it’s part of an ongoing journey towards scaling our impact. For example, the sugar we use is predominantly British Beet and our chocolate is sourced from a supplier with a strict slavery-free policy. “With ingredients sourcing, we consider as well as the long-term effect on quality. necessary as a premium gifting brand, and simply in the nature of quality fudge-making. We’re meticulous in ensuring the richness our unique fudge, which to this day remains the same as our original recipe. That means as maintaining our integrity for natural ingredients is important to us. Richard Parson, the Managing Director, oversees a meticulous process that has remained unchanged for decades. “For us, it’s more than just crafting fudge—it’s about preserving the integrity of our ingredients and the values they represent,” he explains. At the core of Fudge Kitchen’s success is a commitment to a transparent supply chain. Richard knows that in today’s world, where consumers are more discerning than ever, it’s not enough to simply create a delicious product; the story behind the ingredients matters just as much. “Our customers expect more than just great taste—they expect products that align with their values. That’s why we source our sugar predominantly from British Beet and ensure our chocolate comes from a supplier with a strict slavery-free policy,” he shares, highlighting the company’s dedication to ethical and sustainable practices.
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Crafting fudge, however, is not just about texture, and shelf life. “There’s a method in the madness,” Richard says. “We never use skill of our fudge makers and a little butter to create that rich, creamy texture our customers love.” This dedication to natural ingredients is a point of pride for Richard, who believes that maintaining the original recipe is essential to the brand’s identity. Yet, the challenge of extending the product’s shelf life without compromising quality is ever-present. To tackle this, Fudge Kitchen has partnered with the University of Greenwich to explore innovative solutions. “It’s an ongoing journey, but we’re committed to ensuring that every piece of fudge our customers receive is
According to the Innova
as fresh and delicious as the day it was made,” Richard concludes, embodying the blend of Fudge Kitchen. Silvia Schnicker, Customer Market Leader Confectionery and Bakery & Snacks North America, Roquette, also weighs in with the into confectionery products, particularly regarding consumer perception, processability, and product consistency. “According to a report by Grand View Research, the increasing
demand for natural ingredients is driven by growing health consciousness, concerns over synthetic ingredients and the trend towards eco-friendly and sustainable products. Despite this, consumers often struggle to unfamiliar natural ingredients – particularly in traditionally indulgent products, such as confectionery,” Silvia explains. “The industry is therefore tasked with winning favour with consumers by demonstrating that these ingredients can match their ethics and expectations.”
She points out that natural ingredients can also vary in potency and shelf life, making it challenging to maintain a consistent sensory experience. “Natural ingredients can vary satisfying sensory experience, every time. Additionally, these ingredients often have a shorter shelf life, further complicating efforts to maintain freshness and product integrity over an extended period of time,” she says. The demand for sustainable sources and practices equally poses a challenge, as adopting more sympathetic approaches to food production can typically increase the cost of natural ingredients – impacting overall product cost. Supply chain issues can also arise due to the seasonal availability or geographic limitations of these ingredients.
“Roquette is well-versed in recognising and addressing such challenges head-on,” assures Silvia. “We work closely with our suppliers and customers to ensure we offer only the highest- quality ingredients, conducting extensive testing to verify their stability and shelf life. For instance, we’re currently developing a more natural white colour alternative in confectionery, helping our customers to reduce or replace the use of titanium dioxide (TiO2). Through such initiatives, we aim to meet the
Kennedy’s Confection August/September 2024 17
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