Glazing, Coating and Polishing
conscious consumers. Reduced sugar content, natural sweeteners, and alternative fats are being utilised to create healthier profiles without compromising on taste and texture. These innovations allow consumers to savour their favourite treats guilt-free. Blommer Chocolate Company (USA), the largest cocoa
processor and ingredient chocolate supplier in North America, and DouxMatok (Israel/USA), a food tech company spearheading sugar reduction, announced the launch of additional chocolate and confectionery products. Earlier this year, Blommer launched the innovative Discovery product line, empowered by DouxMatok’s award-winning sugar-based sugar reduction solution, Incredo® Sugar. The first products were chocolate-flavoured chips and they have now expanded the product line to include additional coatings to support utilisation in a broader range of food applications, including but not limited to panning, enrobing, and moulding. Providing sugar-reduced chocolate that delivers on taste,
sweetness and nutrition has been a long- standing industry challenge, particularly while fulfilling increased consumer interest in short and understandable ingredient lists. Blommer is pushing the envelope again with this new line of milk, dark and white coatings, achieving up to 50% sugar reduction without using any high intensity sweeteners or sugar alcohols. The team of chocolate scientists at Blommer have designed various concepts to demonstrate that it is now a possibility to achieve over 40% sugar reduction in some of the beloved snack and bakery applications such as nut butter cups, bars and chocolate chip cookies.
“Global research continues to indicate that taste is the
first consideration when consumers make food choices, but they have historically shied away from chocolate products with less added sugar due to negative taste perception,” said David Meggs, Chief Operating Officer at Blommer Chocolate Company. “We have tremendous opportunity at our fingertips to bring consumers back to this category who have avoided sugar-reduced products because they simply didn’t taste good enough.” “We’re thrilled about the new opportunities that the
expanded Discovery product line will open up for food brands,” said Kelly Thompson, DouxMatok’s SVP Head of North America. “Chocolate-covered snacks are beloved by consumers, and they shouldn’t have to compromise on taste or nutrition when they reach for their favourite treats.” The confectionery industry is witnessing remarkable
developments in glazing, coating, and polishing ingredients. From the exploration of natural and plant-based alternatives to the emergence of functional coatings, manufacturers are meeting evolving consumer demands. With novel flavours, textures, and healthier options, confectionery enthusiasts can look forward to a delightful range of treats. As the industry continues to innovate, the future holds exciting possibilities for the confectionery landscape, ensuring that sweet indulgences remain a source of delight for generations to come.
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