integrity through structural and binding qualities that can be lost when reducing sugar in formulations. It also has high solubility, doesn’t impart off-notes, forms a glass and doesn’t crystallise, which are key characteristics for hard candies, chocolates and more,” explains Bastian. Consumers have definitely connected


the dots between gut health and overall well-being, which has pushed confectionery manufacturers to tap into functional solutions like prebiotic dietary fibre, postbiotics and spore-forming probiotics. “Research finds that Fibersol helps


promote the growth of gut microbes positively associated with digestive health,” continues Bastian. “At 3.75 grams per serving, a clinical study found Fibersol may help nourish the intestinal flora and support the intestinal tract environment. We also use Caro Up, which is a dietary fibre made from the carob fruit. This can offer a good solution for confectionery developers looking to tick boxes on both functionality and sensory appeal because it can replace cocoa, such as for the coatings on bonbons, in chocolate bars and for sauces.” High protein content is also in demand, and with continued interest in plant- based options, plant proteins are at the forefront, according to Bastian. “Our soy and pea proteins are options that deliver on nutritional value while supporting sensory attributes. We also leverage our non-GMO lecithin to provide the emulsifying properties needed for functional confectionery, in addition to vegan versions of chocolates and cream-like fillings.”


Functional nutrition There can be no doubt that consumer interest in functional nutrition is rising across Europe, with three-in-four consumers now placing importance on the medicinal/ curative benefits in their food and beverage choices, according to HealthFocus International, Kitchen Medicine 2022. With consumers looking to balance a nutritious diet with an intake of supplements, the European market for supplements is booming. Indeed, Innova Market Insights (2023) found that the number of new supplements launches more than tripled from 2017 to 2022. Research undertaken by Cargill shows that out of all supplement formats, it is the functional gummies space (fortified


KennedysConfection.com


Activating almonds


US-based Sun Biotics is innovating in the area of probiotic confectionery. One of its recent product innovations includes activated almonds infused with probiotics,


coated in oat milk


chocolate. The almonds undergo a soaking and drying process designed to enhance their nutritional profile and digestibility. This process involves soaking raw almonds in water for a period of time, typically 8-12 hours, followed by dehydration at low temperatures to preserve their natural


enzymes and nutrients. The result is said to be almonds that are easier to digest and may be more nutrient-dense compared to their raw counterparts. By infusing activated almonds with


probiotics, they become a convenient way to support digestive wellness while enjoying a satisfying snack. Then, to enhance the indulgence factor,


the


probiotic almonds are coated in oat milk chocolate which is made by blending oats with water and then mixing the oat milk with cocoa solids and sweeteners.


with health ingredients such as vitamins, minerals and Omega-3) that is showing the biggest gains. “This gummy format is proving to be a convenient delivery system, which is why our applications experts have developed new gummies that demonstrate health benefits with an indulgent edge,” says Eelco van Oosterbosch – Global Marketing Manager at Cargill. However, according to consumer research conducted on behalf of Cargill, 44% of consumers also prefer to choose a sustainable option when buying sugar confectionery products. So one of the biggest challenges confectionery manufacturers face when it comes to creating functional confectionery is ensuring that they deliver both nutritionally and sustainably. Cargill is committed to more sustainably sourcing and supplying our ingredients while doing what’s best for people and the planet,” continues Eelco. “In line with this trend, our functional gummies have undergone a full lifecycle analysis to enable food manufacturers to fully track its carbon footprint and adequately communicate the sustainability advantages to their customers. “Within the supplement space, Omega 3 is one of the most sought after and rapidly expanding ingredients,” adds Eelco. Omega 3’s popularity is driven by a positive association with cognition and heart health. “Even though fish has been the most common source of Omega 3, consumers are looking specifically for sustainable, plant- based options that allow them to align their proactive approach to health with their environmental values. This is leading to a


shift towards plant-based sources of Omega 3, such as algae.”


Cargill has made the development of


vegan and plant-based Omega 3 gummies a reality by sourcing algae DHA from Canadian-headquartered innovator, MARA to meet the needs of today’s consumers. “Our algae DHA (extracted from strain Schizochytrium, using a patented solvent- free process) offers an alternative and potent source of Omega 3,” says Eelco. “Another example of one of our plant- based functional gummies is EpiCor postbiotic, a dried yeast fermentate, which may support immune and gut health functions, as substantiated in over a dozen published studies.” EpiCor has an interesting discovery story, which Eelco recounts: “Nearly 25 years ago, employees at our Diamond V manufacturing facility – where we produce fermented animal feed that improves livestock health – weren’t using as much sick leave as their office-bound counterparts. Through observation and analysis, it was shown that employees exposed to the fermented product had surprisingly improved immune systems. To test the theory the company invested in clinical research. After validating its efficacy, it created a fermentate for human applications. “After years of clinical research, EpiCor –


derived from fermentation of baker’s yeast and shown to support the immune system – was born. Today this is one of our fastest- growing products and just one great example of how we’re putting innovation first to improve human health.”


Kennedy’s Confection May 2024 17


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