NATURAL INGREDIENTS


Blackett, Consulting Director at GlobalData. “Natural colours are a significant purchase


driver. Increasingly, there’s a demand towards natural. Consumers are seeking out natural colourings in products and LTOs are a great way for brands to stay relevant, to be on consumer’s side, but ultimately to command a price premium because consumers are saying they are willing to pay more for natural colours,” he adds.


Fermentation as a tool for cocoa reduction The confectionery sector is facing significant pressure as cocoa prices climb to historic levels. In the past year alone, costs have risen by more than 250%, creating uncertainty for manufacturers who depend on cocoa powder as a cornerstone ingredient. This surge, fuelled by environmental, economic, and ethical challenges in major producing regions, has forced many producers to reassess their formulations and sourcing strategies. Reformulating chocolate products,


however, is no simple task. Cocoa is central not only to flavour but also to the colour, aroma, and texture that define consumer expectations. Cutting cocoa content can diminish the balance of bitter and sweet notes, weaken the characteristic brown tones, and alter the smoothness that consumers associate with indulgence. Any reduction must therefore be carefully managed to avoid compromising quality. In this context, yeast-derived ingredients


are emerging as a valuable tool. Traditionally used in baking and brewing, yeast is now being applied in confectionery to support cocoa reduction strategies. Fermentation- based ingredients can reinforce roasted and caramelised notes, helping to maintain the complexity of flavour even when cocoa powder is reduced. Importantly, these solutions do so without introducing unwanted off-notes, allowing manufacturers to maintain a consistent taste profile. Beyond flavour, yeast-based ingredients


offer functional benefits that are critical for large-scale production. They remain stable under heat, freezing, and pH variation, which makes them versatile across a wide range of applications. They also support visual appeal, helping preserve the deep brown tones that consumers associate with chocolate, without the need for artificial colourants.


Functional snacking goes regional In the Middle East and North Africa, the snack aisle is undergoing a makeover. Once dominated by indulgence-first


YEAST IS NOW BEING APPLIED IN CONFECTIONERY TO


SUPPORT COCOA REDUCTION STRATEGIES. FERMENTATION- BASED INGREDIENTS CAN REINFORCE ROASTED AND


CARAMELISED NOTES, HELPING TO MAINTAIN THE COMPLEXITY OF FLAVOUR EVEN WHEN COCOA POWDER IS REDUCED


confectionery, the region is now seeing a surge in products infused with functional ingredients: think creatine bars for gym- goers, collagen-enriched gummies for beauty-conscious consumers, plant and whey proteins powering chocolate treats, adaptogen-infused bites, and fibre- or prebiotic-enhanced snacks. Much of the momentum is driven by evolving consumer preferences for clean labels, halal certification, lower sugar, and transparency and the kinds of small-batch opportunities that proliferate via online platforms and boutique retailers. Meanwhile, ISM Middle East 2025 (15–17


September, Dubai World Trade Centre) is shaping up as a key hub for brands that are turning these trends into market reality. Among the exhibitors: • Chikalab Food LLC (Hall 3, Stand G3- 68) is bringing its Bombbar Glazed Protein Bars to the show — nutrition- forward snacks that deliver 25 % protein without added sugar or preservatives. ISM Middle East 2025+1


•


Its sibling brand, Snaq Fabriq / SNAQER, is offering Middle Eastern– flavoured protein cookies and wafer bars — think pistachio & kunafa, no added sugar, packed in convenient individual portions. ISM Middle East 2025noon.comExhibitor Manual 004


These are the kinds of products that embody the region’s appetite for “functional indulgence” — snacks that bridge taste, convenience, and wellness without feeling clinical. At ISM, buyers will


have the opportunity to explore how brands are combining traditional flavours with modern ingredient science to capture a new generation of consumers. • Snacks & More Ltd — a veteran exhibitor and one of the biggest air-popped popcorn producers in the Baltic states. They highlight “handmade popcorn without any artificial flavours and colours,” which resonates with the clean-label, minimally processed demand in MENA markets.


• Qabalan Bakery — a leading Jordanian sweets and bakery brand set to exhibit in 2025. While their core offering is traditional pastries and oriental sweets, the regional presence and strong brand equity suggest they may explore functional extensions or reformulations for health-conscious segments.


• Halal-labelled collagen gummies or protein-fortified chocolates: given the growing appetite in the region for “beauty from within” or “sport nutrition + indulgence” hybrid snacks, brands that can combine halal certification with collagen, plant protein or whey protein enrichments are strong candidates for the show. ISM’s trend reporting already highlights “protein-enriched chocolates and collagen gummies” as a major segment.


• Clean-label “better-for-you” popcorn, chips or baked snacks: Brands like Snacks & More Ltd (air-popped, no- artificial-flavour popcorn) align well with regional demand for simple- ingredient, minimally processed snacks, especially via e-commerce and convenience retail channels.


• Local reformulations or hybrid flavour innovations: Expect to see functional ingredients blended with traditional MENA flavours — think pistachio, date, kunafa or halva infused with protein, fibre or adaptogens — as brands try to straddle the line between indulgence and wellness.


Confectionery is moving in step with the wider food and beverage industry. The same natural ingredients driving innovation in teas, snacks, and functional drinks are now shaping the way chocolate, sweets, and baked goods are formulated and marketed. From wild plant powders to natural colourings and fermentation-driven cocoa reduction, the sector is embracing tools once considered niche.


AUGUST/SEPTEMBER 2025 • KENNEDY’S CONFECTION • 29


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