UPCYCLED INGREDIENTS
muffins or milk in cocoa-based confectionery. “Here the use of highly functional plant- based ingredients helps ensure that these functionalities are achieved, while also providing ease-of-use throughout the reformulation process,” argues Clara. ADM’s plant-based ingredients and systems
library include plant-derived lecithin, which is said to be crucial for maintaining texture when reformulating confectionery. “Our clean-tasting and light in colour soy-, pea- and wheat proteins are able to provide a neutral protein base for vegan-suitable confectionery formulations,” she continues, pointing to soy protein concentrates in particular as being a good egg replacement, as they are able to build back important functionality like aeration and binding. “Blends of plant proteins and plant-based
example, mimic the melting curve and flavour release of dairy fat, helping to preserve the smooth texture and clean snap of chocolate,” continues Quentin. “Likewise, plant-derived proteins, such as pea protein, can contribute body and creaminess in fillings or caramels, maintaining structure while supporting nutritional enrichment. When formulated intelligently, these solutions can allow confectioners to reduce complexity rather than add to it.” Quentin went on to argue that cost
efficiency often comes from flexibility – Cargill’s portfolio, for example, enables indulgence, and affordability to be balanced through the use of locally sourced ingredients, alternative proteins, and functional blends that are able to ensure consistency across volatile supply chains. This systems-based approach can also contribute to waste reduction and a reduced need for processing adjustments – helping brands adapt faster to changing market conditions. When it comes to plant-based confectionery
offerings, one of the biggest challenges facing confectionery manufacturers today relates to sensory parity – they need to be able to ensure that vegan products match the flavour and texture of traditional recipes. “Here, ingredient innovation can make a difference,” says Quentin. “Cargill’s research and pilot-scale trials have shown that the right plant-based fats and flavour-masking technologies can achieve similar rich, creamy mouthfeel and satisfying melt as milk chocolate, without off-notes or waxy finishes. Coupled with advances in texturisers, the result will be a plant-based confection that may be indistinguishable in taste and texture from its dairy-based counterpart.” Ultimately, successful vegan reformulation will depend on collaboration – aligning consumer insights, technical know-how, and ingredient innovation, according to Quentin.
PLANT-DERIVED PROTEINS CAN CONTRIBUTE BODY AND CREAMINESS IN FILLINGS OR CARAMELS, MAINTAINING STRUCTURE WHILE
SUPPORTING NUTRITIONAL ENRICHMENT
“Through Cargill’s global R&D network we can work alongside confectioners to co-create recipes that are not only vegan, but are also indulgent, scalable, and cost-efficient. The future of plant-based confectionery isn’t about compromise; it’s about redefining indulgence through smarter formulation,” he says.
A focus on quality Leveraging quality plant proteins, along with flavours and colours derived from natural sources, is the best solution for confectionery manufacturers looking to reformulate to create vegan-suitable versions of their products while meeting expectations for taste, texture, clean labels and cost, according to Clara Faustina, Senior Marketing Manager, Sweet Goods and Bakery EMEA at ADM. Sourcing good quality plant proteins can
help overcome some typical challenges such as inherent off-notes or gritty textures, mitigating the need for additional ingredients. This will help avoid complexity and optimise cost-in-use, Clara pointed out. Other typical formulation challenges can include replicating the functionality of eggs in
ingredients can also help optimise protein quality and provide greater sensory appeal, all while managing costs by leveraging the best attributes of each protein source,” continues Clara. ADM combines its plant proteins and plant-derived lecithin to support the replacement of milk ingredients, aligning with non-dairy objectives such as vegan versions of cream-like fillings and chocolates. To further improve the sensory experience, while adhering to plant-based parameters, confectioners should look at using naturally- sourced flavours and colours. ADMs milk-type flavours, for example, are said to create the perception of creaminess in decadent plant- based confections. “We also tap our TasteSpark flavour modulation solutions, which include TasteSpark Masking to neutralise off-notes and TasteSpark Mouthfeel to restore richness,” says Clara. TasteSpark solutions can be listed on product labels as ‘Natural Flavour’, helping meet clean label goals. Additionally, the Colors from Nature portfolio aims to provide highly stable colours derived from natural sources that can withstand high heat, varying pH levels and ingredient interactions. Complementary ingredients like ADM/
Matsutani LLC’s Fibersol, a soluble dietary fibre derived from corn starch, is also said to help elevate better-for-you attributes by supporting added fibre and reduced sugar. Fibersol builds back integrity through structural and binding qualities that can be lost when sugar is reduced. It does not add complexity to a formulation as it requires minimal formulation adjustments due to its incredible stability, high solubility, low viscosity, excellent clarity and neutral flavour and colour. As the plant-based confectionery
sector continues to mature, the ability to integrate the growing palette of plant- based ingredients without adding cost or complexity will be central to sustaining a competitive advantage in an increasingly diversified and discerning market.
DECEMBER/JANUARY 2025/26 • KENNEDY’S CONFECTION • 29
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64
