PLANT-BASED AND UPCYCLED INGREDIENTS
There are big opportunities for plant-based offerings in sugar confectionery (image courtesy GNT).
also continues to reshape the sector. Recent research shows that 64% of consumers are actively trying to avoid sugars, with over one-third avoiding artificial sweeteners as well (Source: Cargill TrendTracker 2023). “This trend poses a challenges for confectionery producers as sugars are notoriously hard to replace – no single alternative can replicate sugar’s multifunctional roles, from taste to texture and shelf stability,” continued Quentin. “Today’s plant-based consumers demand sweet treats that deliver on all the senses. Plant- based sugar confectionery products still need to offer the right taste, sweetness and texture to compete with their traditional counterpart,” he argued. “Market success hinges on finding the perfect balance of these aspects.” This can, however pose challenges as, while there are multiple plant-based solutions available for sweeteners, texturizers, and more –each having its own unique properties – these solutions often require different production processes and recipe reformulation, adding complexity to the reformulation process.
“The challenge is further compounded by differing opinions on what makes the perfect sweet treat. Consumers across the globe have diverse perspectives on key aspects such as texture. Additionally, there are clear differences between those who prefer premium products, those who care about health and sustainability, and those who are purely motivated by cost.” Cargill Food Solutions is able to develop tailored solutions that help confectionery manufacturers closely mirror the taste and texture of traditional confectionery items using plant-based ingredients. “Our full plant-based portfolio ranges from sweeteners (full calorie, high-intensity sweeteners, and calorie-reduced sweeteners) to texturizers (starch, pectin, carrageenan) and even enrichment ingredients such as docosahexaenoic acid (DHA) and protein,” said Quentin. Beyond its product offerings, Cargill’s commitment to sensory research and market insights can help ensure that plant-based confectionery resonates with diverse consumer tastes and preferences. “By understanding the intricate interplay of texture and flavour dynamics, Cargill Food Solutions empowers producers to create treats that captivate the
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senses while meeting the demands of a health- conscious market,” concluded Quentin.
Low GI sweeteners
Highlighting some of the key considerations for confectionery manufacturers when reformulating a recipe to create plant-based offerings Udi Alroy, CEO and Co-Founder at CarobWay pointed to flavour, texture and sweetness. “In many applications it will be necessary to replace traditional gelatine with a plant-based gelatine, and this can affect the taste and the texture of the finished product. Replacing sugar can also be a challenge as taste is the most important key factor so it is important to choose a sweetener that does not have any after taste,” he said. Udi believes that the low-glycemic Index (GI) category can also offer opportunities for confectionery producers as consumers look to more healthy options. CarobWay offers a clean-label, 100% natural low GI sweetener made from carob. It is a clear sugar powder with high ration of d-Pinitol, which is considered to be an insulin regulator.
Colour it right Pilar Zorrilla, Key Account Manager and lead of the confectionery category team at GNT Group B.V. highlighted the various considerations that should be borne in mind when moving from animal-based to plant-based ingredients. “From a colour perspective, it might, for example, involve switching from an insect-based carmine to a red shade created from ingredients such as red and purple potatoes, black carrots, radishes or blueberries. These ingredients all contain anthocyanin pigments. While carmine is stable at pH levels from around 3.5 to 8, anthocyanins will start to develop more of a bluish and less intense hue at higher pH levels,” she warned. “Some plant-based red colours are more stable than others but, if the confectionery application has a pH level above 4.5, it might be necessary to add in acidic ingredients or increase the colour dose to ensure effective results. Another option for higher-pH applications can be to combine the red with a plant-based yellow or orange colour to achieve a bright red hue.”
The use of other plant-based Kennedy’s Confection December/January 2024/25
KennedysConfection.com
ingredients can also have an impact on colour. For example, a turmeric-based yellow will look cloudy at ambient temperatures but appear much clearer with higher temperature exposure. As a result, pectin gummies would have a clearer yellow than gelatine gummies due to the fact they are generally heated at higher temperatures.
These factors can create challenges for manufacturers when creating plant-based products so it is important to work with a colour supplier that is able to help ensure the reformulation process is as straightforward as possible. “Cost-efficiency is also important,’ pointed out Pilar. “If the final development does not fit with cost expectations then the project will never work.”
Pilar sees the biggest opportunities for plant- based offerings as being in sugar confectionery. “With chocolate, milk tends to be seen as a key part of authentic recipes so plant-based options are still mostly viewed as specific to vegan consumers. With sugar confectionery, however, brands can switch away from carmine and gelatine while maintaining a mainstream positioning. This means they can increase product acceptance because they can be enjoyed by vegetarian and vegan consumers as well as those following diets such as kosher and halal. Animal ingredients also have negative associations from a sustainability perspective, so plant-based options have benefits from that side of things as well.”
Pilar pointed to functional confectionery as being another interesting opportunity because the plant-based trend is all about conscious consumption, so there’s a crossover with functional products such as vitamin gummies and healthier confectionery in general. GNT’s EXBERRY colour portfolio is created from non-GMO fruit, vegetables, and plants. They can be used to achieve vibrant shades comparable to carmine as well as artificial colours in most confectionery applications. Many of the colours are made from edible raw materials using physical processing methods, which means they are considered to be food ingredients rather than additives under UK and EU regulations.
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