SNACK PRODUCTS
in almost any food and beverage application while adding a health halo to the ingredient list,” concludes Julia.
ISM Innovation winner This year tri d´Aix GmbH claimed the top slot of the annual Top 3 Innovations at ISM 2023, selected by an independent jury of experts from the industry, trade and field of science. tri d´ Aix’s Sweet Stories branded candy floss, with no added sugar was chosen from over 97 products from more than 56 exhibitors that were featured in the New Product Showcase platform, which has been a prominent feature of the event since 2009. “The product is actually a sweet oligofructose cotton –
technically it is not a sweet cotton floss,” explains Anke Stewering Marketing Manager at tri d´Aix. Unfortunately, Anke was not able to offer any details about the production process, as this is key to the success of the product, and so remains a company secret. However, she was able to give me more details about the ingredients used to create this winning floss snack. “The sweetening ingredient we use is oligofructose,
which is obtained from the root of the chicory plant that contains the dietary fiber inulin. This serves as food for the intestinal bacteria and can help ensure a healthy intestinal flora,” she says. “Oligofructose gives our sweet cotton its natural sweetness and the Sweet Stories cotton candy has up to 90% less sugar than conventional cotton candy. The fact that it is also vegan, halal and kosher makes it interest- ing for everyone with a sweet tooth. “The aim when creating our sweet oligofructose cotton was to develop a product that was free of added sugars to
meet the demand for healthier snacking products, while maintaining a taste equivalent to that of conventional cot- ton candy,” continued Anke. “Creating products to meet the demand for healthier snacking is something that has become more important and so if we are able to (technically and ingredients-wise) create products that taste as good as the conventional ones, than we feel we are obliged to do so and let the consumer decide for what they want to buy.”
Disrupting the sector Another innovative snack product that caught my eye comes from Israel-based Torr Foodtech with its PRESTEEZE range of no added sugar snack bars. It is a well-known fact that sugar is the most commonly
used binding agent in snack bars – it is needed to hold to- gether all the different components that make up the bar. A quick look at product labels demonstrates this, and while the sugar can come in various forms – such as honey, glu- cose, brown rice syrup or maple syrup – at the end of the day, they are all still sugars. Torr Foodtech has recently disrupted the snack bar sector
with its proprietary iWeld technology which combines me- chanical pressure and ultrasonic energy to press snack bar ingredients together, eliminating the need for added sugar or artificial sweeteners to act as binders and enabling the creation of multi-textural snacks made only from real food ingredients, creating a truly clean-label product. iWeld was developed by food scientists, Gil De Picciotto
and Yoel Benesh from Torr Foodtech, who had become frus- trated by the need for such high sugar content in what are supposed to be healthy snack bars and the fact that the con-
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