UPCYCLED INGREDIENTS
PLANT-BASED WITHOUT
INCREASING COST OR COMPLEXITY
Suzanne Callander asked whether it’s possible for confectioners to create vegan versions of their products without increasing cost or complexity? And, what tools and ingredients can help them achieve this?
A
report from Future Market Insights reports that the global vegan confectionery market was projected to reach USD 1.5 billion
in 2025 and will likely expand to USD 3.5 billion by 2035, advancing at a CAGR of 8.7% over the forecast period. With consumer demand for plant-based
and vegan options continuing to gain traction across global markets, confectioners are facing challenges as well as opportunities – today they need to find ways to meet consumer demand without adding cost or complexity to existing operations. Ingredient producers have also been
following the plant-based trend, which has resulted in advances in plant-based proteins, fats and emulsifiers, alongside refined processing techniques, which has expanded the range of ingredients available to help confectioners replicate the texture and taste profiles that consumers expect from chocolate, gummies and other confectionery products.
Taking a holistic approach Cargill argued that taking a holistic approach to formulation is the best way to ensure that vegan reformulations are created cost-
effectively and without increasing complexity. “The key lies not in substituting
ingredients one-for-one, but in rethinking recipes as integrated systems,” says Quentin Schotte, Food & Beverage Commercial Marketing Manager at Cargill.
28 • KENNEDY’S CONFECTION • DECEMBER/JANUARY 2025/26
Many of the traditional building blocks of
confectionery – milk fats, gelatine, and certain emulsifiers – can be replaced by plant-based systems that replicate functionality without necessarily introducing extra processing steps. “Cargill’s next-generation fat systems, for
Going
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