ALTERNATIVE INGREDIENTS
“Confectionery brands are looking for ways to create
offerings that fulfi l consumers’ desire for more plant- based options. However, incorporating plant-based ingredients can lead to formulation challenges,” says Bastian Hörmann, Global Marketing Director, Sweet Food, Dairy, Specialised Nutrition at ADM. “Some plant proteins may have inherent bitter off-notes and they may impact mouthfeel. It can also be diffi cult to replicate the functionality of eggs commonly used in macarons and meringue cookies, gelatine in gummies or milk in cocoa- based confectionery.” ADM is able to call upon a vast library of plant-based
ingredients and systems to support product developers in their quest for plant-based confections. “For example, our high-gel protein isolates and concentrates can offer a good alternative to eggs, building back the functionality typically they provide, such as aeration and binding. Additionally, our texturants and hydrocolloid solutions are plant-based and offer key functional attributes, as well as formulation fl exibility and label optimisation,” continues Bastian. As an alternative to milk and cream, ADM can offer
a selection of soy, pea and wheat proteins, which are clean-tasting and light in colour, providing a neutral starting point. “They can deliver similar functionality to that of dairy proteins,” explains Bastian. “We can also combine our plant proteins to optimise protein quality, deliver protein diversity and provide sensory appeal. It is possible to deliver increased protein levels with blends
16 Kennedy’s Confection December 2022/January 2023
of pea and wheat proteins, or pea and rice proteins for protein diversity and higher quality protein than these protein sources could provide individually. Plus, AMD’s ingredients offer functionality, nutrition and unique textures – from chickpea to black bean, navy bean, quinoa, pumpkin seed, sunfl ower seed, fl ax seed and hemp seed – helping to build intriguing multisensorial experiences.” To elevate better-for-you confections, the addition of
soluble dietary fi bre ingredients can also attract consumer attention. ADM ensures that all of its ingredients derived from natural sources – including its fl avour and colour solutions – are used throughout a formulation to support plant-based offerings. “We specifi cally leverage our milk- type fl avours, taste modulation and masking fl avours to create the perception of creaminess for plant-based confections,” says Bastian. “Additionally, trending and classic fl avours – such as vanilla, citrus, chocolate and coffee – have the intensity to shine through in confections that also incorporate plant proteins in addition to other functional ingredients.” It appears that, to address the plant-based trend,
reformulation is likely to be a necessity for most confectionery products. The good news is that there are now plenty of options available. Our advice is to work closely with your chosen supplier because to create great tasting plant-based candy it is almost certain that you will need to blend together a variety of alternative ingredients to ensure your offerings still hit the sweet spot with consumers.
KennedysConfection.com
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