ProSweets Preview
Reformulation of sweets and snacks
ProSweets Cologne shows how product developers are finding the balance between health and enjoyment
N
atural and sustainable sweets and snacks that contain less sugar or carry a clean label declaration are becoming more and more popular. It is a technological
challenge for manufacturers to find solutions that reconcile both health-related and taste aspects. They will receive support from the many raw material and ingredients specialists represented at ProSweets Cologne from 28 to 31 January 2024. With an extensive selection of functional ingredients they set benchmarks in the reformulation process and enable product concepts that excel with their innovative flavours and attractive colours. Naturalness and health are becoming more decisive when purchasing snacks and sweets. Over 80 percent of the consumers worldwide state that sustainability aspects are important when choosing sweets. The clean label trend has also long since hit the sweet and snack shelves - products without additives are meanwhile matter of course for many consumers. As a result, all of the companies of the sweets industry are looking for the corresponding solutions, either by developing new products or through the reformulation of existing products. One of the most exciting questions that will be discussed at ProSweets Cologne is thus how the sweet manufacturers succeed in aligning the colour, texture and taste to satisfy the trends towards a heightened awareness for health.
Enjoyment with (less and) less sugar The trend towards reformulation is being further reinforced by Nutri-Score, which has been at the disposal of companies in Germany
since the end of autumn 2020. One strategy pursued here is the gradual reduction of the sugar content in order to retain the taste profile of a product and the related consumer acceptance. True to the motto “Cocoa first, sugar last” the recipes for reformulated chocolate contain up to 80 percent more cocoa today and half as much sugar. ProSweets Cologne also shows how sugar replacements can work as an integral solution in snack bars: With natural honey-based sweetness and combinations between nuts and dried fruits that can be processed as pieces, powder or freeze-dried granules. They add both taste and a crispy crunchiness. The gradual reduction of sugar always reaches its limits when the texture or the breakage and biting behaviour suffers as a result. One tries to compensate for this above all using low glycaemic carbohydrates and
22 Kennedy’s Confection December/January 2023/24
fibres, which are becoming more and more well-known as partial sugar replacements. For instance, in the case of sugar-reduced fruit gums inulin, a prebiotic fibre obtained from chicory roots, creates a pleasant feeling in the mouth. Short-chain fructooligosaccharides extracted from sugar beet are also mildly sweet, well-soluble and have natural characteristics that have a positive influence on the taste and texture of bakery products or cereals. At the same time they enable fibre enrichment. This improves the nutritional profile and manufacturers can achieve a better rating in nutrition labelling systems.
Natural dyes with many facets There is no question about it: Bright colours simply belong to the world of sweets. Regarding the colouring, it is about retaining the authenticity and naturalness with shades
KennedysConfection.com
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