Functional Ingredients


There are various arguments for or against the process employing mould        replace entirely, and this increases the risk of cross-contamination. However, mogul  product shape.


The use of polycarbonate moulds, which  opens up new possibilities. Optical and gravimetric checks and mould tracking ensure that the moulds meet all quality- relevant criteria at their current position within the plant. Moulds with bad product can be individually ejected and replaced with      systems can be used to automatically change sets of several hundred moulds. The moulds can be cleaned hot using acidic and caustic agents. The products can be demoulded in an organised manner and post-treated as required.


High demands are placed on hygiene, for example,


when different products


with different active ingredients are to be produced on one line: today a melatonin jelly, tomorrow a digestive aid. The requirements placed to ensure the corresponding plant variability are already laid down in the plant design and enable batch separation while preventing cross-contamination.


Advanced stabilising systems


Functionality in food products isn’t just about vitamin dosing, it’s about creating innovative solutions that enhance performance, stability, and sustainability. We move on to speak to Binia Postel, Product Management at Hydrosol, about how they exemplify this by developing advanced stabilising systems that enable manufacturers to produce high-quality mixed fat creams, offering cost-effective, versatile, and sustainable alternatives to conventional dairy creams.


“Sourcing dairy products in different markets presents challenges due to limited availability of milk in many regions,”      fats are available all the time. We address      stabilising systems, which can be adapted to the locally available ingredients. This allows manufacturers to produce high- quality mixed fat creams even in regions with limited access to dairy fats,” she explains. By combining vegetable and dairy fats,


Hydrosol’s solutions provide 14 Kennedy’s Confection March 2025 KennedysConfection.com


This shows us how humans, working


with AI, can co-create products that both do good and feel good for today’s consumers”


cost-effective and stable alternatives to conventional creams, ensuring consistent product quality across various markets. With a fat content of 30-32%, mixed fat cream is just as versatile as classic whipping    texture that enhances the overall taste experience. The same applies to ganaches        a stable and rich consistency,” notes Binia. So, how does the performance of mixed fat creams in confectionery compare to conventional creams? “Mixed fat creams in confectionery offer great stability, a


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