FERMENTED INGREDIENTS
cocoa alternatives in confectionery and chocolate applications. With increasing pressure on tropical supply chains and the rising cost of cocoa, the formulation can reduce reliance on traditional cocoa inputs without compromising product flavour or performance and can be used to replace up to 30% of cocoa powder in a typical recipe.
Flavour enhancers Fermentation is also unlocking new natural flavour enhancers and aroma compounds that can help improve the sensory experience of confectionery and chocolate. For example, fermented fruit and vanilla extracts can provide deeper, more nuanced flavour profiles without the need for artificial additives. These can enhance premium or artisanal positioning while aligning with clean-label demands MycoTechnology, for example, is using
fermentation technologies to create unique solutions derived from fungi that can contribute to better-tasting, better-for- you food products. Created via mushroom mycelial
DEPENDING ON THE FUNGAL STRAIN, SUBSTRATE, AND
FERMENTATION PARAMETERS, WE CAN DEVELOP A WIDE VARIETY OF FLAVOUR PROFILES – RANGING FROM UMAMI AND ROASTED NOTES TO SMOKY OR COCOA-LIKE AROMAS
fermentation, its ClearIQ natural flavour is said to offer an effective tool to overcome complex taste challenges. It can harmonise flavour profiles, enhance desirable flavours – including fruity and indulgent flavours – and can mitigate common off-notes. It has also been found to reduce bitterness and positively modulate the delicate flavour profiles in chocolate and chocolate compounds. “Particularly in sugar-reduced chocolate compounds, ClearIQ is able to enhance flavour while reducing the bitterness and sweet linger commonly associated with non-nutritive sweeteners like stevia,” says Grace Kim, Director of Food Applications Development at MycoTechnology. “In a recent application we found that it helped to enhance the fresh raspberry notes in a bonbon filling developed in our laboratory.” A good demonstration of the use of
notes to smoky or cocoa-like aromas,” continues Anas. Fungu’it is building a proprietary database that maps combinations of substrates, fungi and process conditions to the resulting flavour profiles. “This allows us to predict, select, and refine fermentations with high sensory value,” continues Anas. “The chocolate flavour, for example, was
developed by selecting specific fungal strains and substrates known to yield rich, bitter and roasted aromatic compounds, mimicking cocoa notes. It can be used to reduce or replace cocoa powder in spreads, or baked goods, offering both sensory performance and cost advantages.” The chocolate flavour offers a cost- effective solution to meet the need for
ClearIQ can be seen in the creation of a certified organic 70% cacao sweet dark sugar-free chocolate. The addition of ClearIQ enabled Macalat, which has recently been acquired by Birmingham Chocolate, to produce a dark chocolate product that highlights the natural flavours of cacao while eliminating any undesirable bitter notes and an unpleasant mouthfeel. In another application, a large multi- national needed to reformulate an extruded product to reduce its sugar content to meet
JULY 2025 • KENNEDY’S CONFECTION • 19
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