FERMENTED INGREDIENTS
new guidelines which require all products high in sugar to feature a warning on the packaging. The initial sugar reduction reformulation revelated strong stale ‘cardboard’ off notes – which needed to be overcome. The company reformulated again, introducing ClearIQ flavour modifier and this helped reduce the perception of cardboard notes while also harmonising taste profiles and enhancing flavour. Based on this successful reformulation, the company has gone on to reformulate other baked products in its portfolio to mitigate ‘toasted’ off notes that resulted from its baking process. MycoTechnology is also in the process
of developing Honey Truffle Sweet Protein, a naturally derived, non-caloric sweetener that was discovered in honey truffles. “This ingredient has a clean, sweet taste with minimal off-notes, and our technology allows for scalable, sustainable production and low cost-in-use, overcoming many of the common challenges and risks associated with traditional ingredients. We are currently testing Honey Truffle Sweet Protein in a broad range of applications and look forward to introducing it to food and beverage markets to enhance low sugar and sugar- free products,” says Grace.
Rare flavour compounds Renaissance Bioscience is using its proprietary yeast fermentation platform to develop a range of rare and natural flavour compounds. “Through a combination of adaptive evolution, strain selection, and precision fermentation, Renaissance is able to engineer yeast strains that can convert low-cost substrates, including food processing by-products, into high-value, specialty flavours,” explains John Husnik, CSO and co-CEO at Renaissance BioScience. In the context of confectionery and
chocolate applications, John highlighted the following benefits that the proprietary yeast fermentation solution can offer:
Clean-label and natural ingredient
THE ADDITION OF CLEARIQ ENABLED MACALAT TO
PRODUCE A DARK CHOCOLATE THAT HIGHLIGHTS THE NATURAL FLAVOURS OF
CACAO WHILE ELIMINATING UNDESIRABLE BITTER
NOTES AND UNPLEASANT MOUTHFEEL
positioning: All flavours produced using the technique are natural, making them attractive to premium confectionery brands who are focussed on label simplification and transparency. They also offer a yeast-derived alternative to artificial flavours, supporting consumer demand for authenticity and health-conscious alternatives. Cost-effective and scalable: By replacing
rare botanicals or costly extracts with fermentation-derived alternatives, brands can reduce production costs, ensure consistent supply, and scale more efficiently – all while using sustainable or circular inputs. Customisation for product innovation:
Creating natural, rare flavour notes:
Renaissance’s yeast can produce flavour- active compounds such as fruity esters or floral volatiles, offering product developers new tools for crafting distinctive flavour profiles that are otherwise difficult to extract from natural resources or are high in cost.
Flavours can be tailored to achieve the desired sensory impact, enabling chocolatiers and confectionery manufacturers to create signature profiles, like tropical fruit notes, floral undertones, or subtle roast enhancements, without altering the core formulation. Sustainability and circularity: The
platform supports the valorisation of food industry by-products, contributing to circular economy goals. Flavour compounds can be produced using waste streams, reducing both cost and environmental footprint. Compared to traditional confectionery
Fungu’it has harnessed the potential of filamentous fungi to transform agricultural by-
products – such as flaxseed and sunflower press cakes, or legumes – into natural flavourings.
ingredients, todays fermented ingredients are often able to provide superior nutritional value, better digestibility, and enhanced sustainability. They also support a move away from synthetic additives and high-intensity sweeteners, helping meet consumer preferences for ‘natural and minimally processed foods. For confectionery producers, incorporating
fermented ingredients is becoming more than just a trend, it is rapidly becoming a key to unlock innovation and to differentiate products from those of competitors in a competitive market. As fermentation technologies continue to mature and ingredient availability expands, it certainly looks set to reshape the confectionery ingredients market, with the promise of tailored solutions to meet a range of reformulation challenges.
20 • KENNEDY’S CONFECTION • JULY 2025
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