ALTERNATIVE INGREDIENTS
Blending in when it comes to plant-based recipes
I
nterest in plant-based confectionery continues to grow. Data from market research and consulting organisation, Innova Research, shows that in 2016, 12% of sugar confectionery launches in Europe had a vegetarian, vegan or plant-based claim. By 2021, this fi gure had
grown to 22%. For many consumers, it is the ‘health halo’ associated with plant-based formulations that is affecting their purchasing decisions. However, meeting this trend does require the replacement of one of the most ubiquitous functional ingredients used in confectionery products – gelatin. Gelatin is a translucent, colourless, fl avourless ingredient
that is most commonly derived from collagen taken from animal body parts. “Gelatin provides a soft, chewy texture and delivers functional properties such as aeration in marshmallows. However, we have found that pectin – sourced from citrus and apple pomace – can offer a good alternative. Both ingredients are good gelling agents, but each offer unique organoleptic properties,” says Arzu Kerim, Senior Application Specialist at Cargill. Arzu went on to explain that, while gelatin combines a tough
fi rst bite with an elastic, highly chewable texture, pectin can provide a much cleaner, shorter bite, with less chewiness and less elasticity. As an additional key benefi t, pectin also brings good fl avour release. “Pectin comes with a higher melting point than gelatin, which helps increase the heat stability of the fi nished confectionery product. This can be a benefi t, especially in warmer climates, where pectin-based gummies are more able to resist melting and resolidifying in transport and storage,” he points out. Cargill offers a wide range of pectin products – both
high methoxyl (HM) pectin and low methoxyl (LM) pectin. “HM pectins are suitable for fruity-fl avoured products as they form a gel when the pH is below 3.6,” explains Arzu.
12 Kennedy’s Confection December 2022/January 2023
“Pectin comes with a higher melting point than gelatin, which helps increase the heat stability of the fi nished confectionery product. This can be a benefi t, especially in warmer climates”
With global launches of vegan and plant-based confectionery products continuing to rise Suzanne Callander looks at the new breed of ‘alternative’ ingredients that are being used to replace the functional properties of some very traditional confectionery ingredients.
“These gels are fi rm and brittle. LM pectins are well suited to neutral fl avoured confectionery and form gels that are a bit softer and chewier. They are also a good choice when incorporating better-for-you ingredients that are sensitive to acidic pH, such as inulin.” The Cargill portfolio also includes starches, maltodextrins,
pea proteins and carrageenan – all ingredients that can be employed to help customers achieve full gelatin replacement in a variety of confectionery applications. Through its Infuse by Cargill service model, the company is able to help create a customized blend of ingredients which can best address the challenges of specifi c formulations. “Take deposited marshmallows, for example, which combine
a jelly layer on top of a layer of foam,” says Arzu. “In this application, gelatin has two functionalities – texturising/ gelling and aeration/foam creation. To recreate this in a fully plant-based confection, Cargill has created prototypes using pectin (for fruity fl avours) or carrageenan (for more neutral fl avours) combined with pea protein, which provides similar aeration properties to that of gelatin, and bringing a soft texture.”
Reformulation challenges
As already stated, the market for vegan confectionery has grown signifi cantly in the last few years – very much in line with the rest of the food industry. “While such growth presents huge innovation opportunities for confectioners around the world, there can be no doubting the fact that it also presents numerous challenges, mainly stemming from the need to replace gelatin and egg white in confectionery formulations with a plant-based alternative, but without compromising performance, taste or texture,” says Conor Power, Global Product Director of Proteins at Kerry.
KennedysConfection.com
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