ALTERNATIVE INGREDIENTS


Reformulating recipes to address the plant-based trend mostly comes down to getting the taste and the texture right.


maltodextrin, soluble fi bre, plant proteins and specialty starches, pregelatinised starch and thin boiling starch,” says Camille. Camille then says that those looking for alternatives


to gelatin in jellies need to fi nd a solution that will bring texture. “A certain chewiness and good cohesion are needed but without a sticky texture. Our specialty starch range can address these challenges. For example, we have a potato-based starch that can also offer good transparency for vegetarian jellies.” For those looking for an alternative to milk in chocolate,


Camille says it is vital to be able to recreate the creaminess and taste that milk brings because of its composition of protein, fat, and lactose and she highlights another challenge – to recreate the melting texture and creamy mouthfeel. “It is important to blend plant-based protein with the right carbohydrate to achieve the best taste,” she advises.


Cleaner labels Today, 52% of consumers across the globe consider themselves to be fl exitarian, meaning they are incorporating both animal-based and plant-based or other alternative proteins into their diet. Of those consumers, nearly two-thirds are defi ning their eating style as ‘trying to use more plant-based foods,’’ according to research undertaken by ADM. At the same time, the concept of ‘better-for-you’ confectionery has also captured consumers’ interest which has resulted in greater scrutiny of product labels for things like reduced sugar content, and added protein and fi bre.


14 Kennedy’s Confection December 2022/January 2023 “An average of 73% of


consumers say that texture adds interest to eating experiences, and 60% say that it infl uences their purchases”


Image supplied by Cargill.


KennedysConfection.com


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