Glazing, Coating and Polishing
Natural alternatives,
T
he confectionery industry is constantly evolving, driven by changing consumer preferences and demands. In the realm of glazing, coating, and polishing ingredients, signifi cant developments have taken place to enhance the visual appeal,
taste, and texture of confectionery products. From natural and plant-based alternatives to functional coatings and novel fl avours, manufacturers are pushing the boundaries of creativity and innovation. This article explores some of the noteworthy advancements in these areas, highlighting the trends shaping the confectionery landscape. Today’s consumers are increasingly seeking confectionery
products made with natural and plant-based ingredients. In response to this demand, manufacturers have been actively exploring natural alternatives for glazing, coating, and polishing. By leveraging ingredients derived from plants and other natural sources, they can meet consumers’ desires for clean label products without compromising on quality or taste. Cocoa butter has long been the go-to ingredient for coating
and polishing chocolate confections. However, its price volatility and limited supply have prompted researchers and manufacturers to seek viable alternatives. Various vegetable fats and oils are being investigated to mimic the properties of cocoa butter, ensuring sustainability without compromising the beloved characteristics of chocolate-based treats.
24 Kennedy’s Confection May 2023
functional surprises, and irresistible textures
New advancements in glazing, coating, and polishing ingredients are reshaping the way confectionery products are enjoyed, and fl exibility is key for manufacturers with rising consumer demands. Kiran Grewal reports.
“In times of soaring production costs, savings at every stage of the process are paramount”
Innovation in glazing, coating, and polishing ingredients
has led to a cornucopia of novel fl avours and textures in confectionery delights. Manufacturers are pushing boundaries by incorporating exotic fruit extracts, spices, and botanicals into coatings to tantalise taste buds. Texture innovation is also on the rise, with the addition of crispy or crunchy elements to coatings, providing consumers with unique sensory experiences. Consumer demand for vegan coatings is a trend that continues for gummy confectionery products and across the confectionery industry. Toby Minchin, Account Manager at Mantrose says: “Glazing agents play an important role in protecting confectionery from environmental factors such as humidity and heat, maintaining the shine and improving the aesthetics of panned confectionery. These glazing agents have typically been based on shellac which is a
KennedysConfection.com
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