Cargill’s Food Solutions: Your plant-based adventure partner
Consumers are looking for plant-based and healthier confectionery. But here’s the sweet truth: today’s discerning consumers won’t compromise on indulgence! Fortunately, Cargill Food Solution’s comprehensive portfolio and expertise is there to empower your formulation journey.
From prototyping to production line implementation, Cargill provides the necessary R&D capabilities. Furthermore,
sensory insights,
through actionable tailored to your
market and target demographic, Cargill expertise will guide your formulation adventure,
and ensure consumer-
pleasing treats. This holiday season, Cargill highlighted how to serve up plant-based festive sugar confectionery through its’ broad portfolio of solutions, advanced support and insight driven innovation.
For
example, it’s possible to create gelatin- free marshmallows through an INFUSE by Cargill™ functional system combining pea protein and carrageenan, to optimise aeration and texture.
an ingredient that people don’t know, you do need to educate them about this. It is also important to be transparent, including offering information about where the ingredient comes from and how it is produced,” she said. Julie cited affordability as being another crucial aspect driving the plant-based confectionery market. “Often, plant-based products are pricier for the consumers – and high inflation has added to the cost. Therefore, cost optimisation is key. Confectionery manufacturers need to find ways to offer plant- based options that are both high-quality and affordable,” she said. With some thought, it is possible to achieve
cost-optimisation for plant-based confectionery. Gelatin, for example, can be replaced with a starch blend. KMC, a potato starch specialist, has a new offering that can replace gelatin. “Our speciality potato starches enable confectionery manufacturers to move away from animal- derived gelling agents and gives them the freedom to tailor textures to meet market needs using their existing processing equipment,” said Peter Buchreitz Thesbjerg, Confectionery Product Manager at KMC. KMC’s technology is at the heart of the
KennedysConfection.com
new flagship ingredient, Gelamyl 625, which is said to deliver exceptional elasticity and a low drying temperature – 25°C compared to 55°C for conventional plant-based gelling agents – which also contributes to improved processing efficiency.
Positive plant-based perceptions There can be no disputing the growing trend towards health-conscious and more sustainable food choices. Even traditionally indulgent sectors such as sugar confectionery, are now looking to reduce sugar content and enhance vegan or plant-based offerings.
“When consumers learn about a gummy’s
plant-based origins, positive perception grows,” said Quentin Schotte, Convenience and Snacking Manager for Cargills Food Solutions Europe. Research undertaken on behalf of
Cargill Food Solutions shows that over 60% of UK consumers, 70% of Germans, and 85% of Spaniards are interested in plant-based gummies and associate plant-based with healthier ingredients. It identifies a key driver as being the belief that plant-based products are more sustainable and healthier, reinforced by positive perceptions of certain plant-based sweeteners and texturizers. Vegan and plant-based are now the top claims among new product launches in the sugar confectionery category. Innova data shows that vegan claims have one of the highest growth rates, and plant-based is among the top five claims for new product launches across most sugar confectionery sub-categories.
Cargill Food Solutions has identified that the push to reduce sugars in confectionery
Pectin gummies would have a clearer yellow than gelatine gummies due to the fact they are generally heated at
higher temperatures” Kennedy’s Confection December/January 2024/25 11
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