FUNCTIONAL INGREDIENTS


considered to be prebiotics. While different fibres provide different benefits, scientists agree that increasing overall fibre in the diet from many sources is beneficial.


“Stimulants, such as caffeine or herbal


extracts, now also commonly feature in NPD confectionery launches, due to their fatigue-fighting properties,” continues Neus. “For emerging functional ingredients, like adaptogens, proof and acceptance of their restorative properties and stress-reducing benefits will help them to thrive in this category.”


Making a good point, Neus argued that it shouldn’t just be about what you put into a formulation to make it healthier – it’s also about what you can take out. Vegan confectionery, for example, is quickly taking root and gaining ground. As more consumers adopt plant-based diets, their appetite for alternative ingredients in confectionery is expected to continue to flourish. “The sugar-free confectionery market is also on an upwards trajectory. Indeed,


the global sugar-free confectionery market has been calculated at US$ 2.5 billion in 2024 and is expected to expand at a CAGR of 5.4% from 2024 to 2034, according to recent figures from FactMR. This points to a growing awareness of the dangers of excessive sugar consumption, with sugar- free confectionery increasingly being viewed as a way of satisfying consumer craving for sweet treats without the harmful effects. When combined with health benefits – such as is the case with sugar-free vitamin gummies – consumers can enjoy goodness,


without the guilt,” concludes Neus.


Nutri-score solutions Bastian Hörmann, Global Marketing Director, Sweet Goods, Dairy, Specialized Nutrition at ADM believes that, as the Nutri-Score system impacts the confectionery space, there are opportunities for confectionery manufacturers to achieve positive scores with a range of functional ingredients. ADM/Matsutani LLC’s Fibersol, for


example is a prebiotic dietary fibre that can support sugar reduction. “It helps build back


Curcumin gives chocolate anti-inflammatory and antioxidant benefits


DolCas Biotech used the Vitafoods Europe exhibition to introduce a new prototype of chocolate laced with its curcumin ingredient, Curcugen, to demonstrate its versatility in functional foods. Curcugen has been shown to support gut mobility and mood


health, as well as improve post-exercise recovery time. These mechanisms are backed by multiple clinical studies. “Increased consumer focus on health and wellness continues


to drive demand for functional treats,” explains Dr Shavon Jackson-Michel, Director of Medical & Scientific Affairs for DolCas Biotech. “Consumers are seeking convenient ways to incorporate bioactive ingredients into their daily routines, and functional platforms offer a flavourful and accessible option.” Blending two antioxidant-rich, astringent ingredients – cocoa


and turmeric extract – in a smooth, tasty format did however, pose challenges. To tackle this, DolCas partnered with a boutique chocolate maker to create a chocolate with all sensory experience consumers demand from chocolate. The collaboration resulted in a chocolate bar enriched with Curcugen’s anti-inflammatory and antioxidant benefits. “The chocolate company successfully addressed the challenges of colour and texture and were pleased by the mild taste of Curcugen and its ability to readily be applied to the chocolate base,” says K. G. Rao, president of DolCas. Previous experiments with other curcumin sources showed


that overcoming bitter flavours and solubility were the major obstacles for chocolate manufacturers. “Using ongoing in-house tasting with our employees, business colleagues, and clients we were able to choose the ideal concentration of Curcugen within a 65% dark chocolate matrix, without the use of bitter blockers or loads of unnecessary ingredients and without adding additional sugar,” concludes Dr Jackson-Michel.


16 Kennedy’s Confection May 2024


KennedysConfection.com


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