FRUIT & NUTS
hundreds of criteria which may be relevant to the finished product.
Nut challenges
Consumer trends have played a pivotal role in shaping confectionery ingredient choices. Today we want indulgent treats that also align with a healthier lifestyle and fruit and nuts tap into the call for snacks that are able to offer both pleasure and nutritional value. Nuts bring a wealth of health benefits to the table, offering a good source of protein, fibre, and healthy fats. However, despite their popularity with of consumers, incorporating nuts into confectionery products does come with some challenges. “Sourcing nuts of a consistent quality can pose problems –
with factors like seasonal variations, supply chain disruptions, and the need for specific nut varieties sometimes making it difficult for producers to maintain a consistent flavour profile in their confectionery products. Another hurdle lies in the realm of allergen management.
Nut allergies are prevalent and can be severe, necessitating rigorous attention to detail in production processes. Cross- contamination is a constant concern, as even trace amounts of nuts can trigger allergic reactions in sensitive individuals. For this reason, confectionery producers should be looking to invest in thorough cleaning protocols, dedicated equipment, and need to ensure stringent separation of nut-free and nut- containing production lines to mitigate these risks.
Labelling
Labelling also becomes a critical aspect in navigating the landscape of nut inclusions. To meet legislative requirements and ensure consumer safety, confectionery producers need to clearly
“Today chocolate bars are being enriched with many more exotic ingredients such as goji berries, pistachios, and tropical fruits such as mango and pineapple”
and accurately label their products. Allergen information should be prominently displayed, detailing the specific nuts used and potential cross-contamination risks. Additionally, adherence to regional regulations, such as those set by the FDA in the United States or the EU’s Food Information for Consumers Regulation, is vital. Allergen cross-contamination can happen unintentionally
anywhere where there is a risk that an allergen may enter the product accidentally during the production process. This can sometimes happen when several food products are made on the same premises. The solution here could be to use precautionary allergen labelling (PAL) on products that are produced in a facility that contains ingredients that may pose allergen issues. However, the UK Food Standards Agency advices that a PAL
should only be used when, following a risk assessment, a risk of allergen cross-contact within the supply chain is identified that cannot be removed through risk management actions. It argues that excessive use of PALs can unnecessarily limit consumer choice, and devalue the warning for consumers with a food allergy or intolerance which can lead to risk- taking behaviours. It is therefore important to manage allergens effectively in the manufacturing environment, which includes having good food preparation and hygiene practices in place to avoid cross-contamination.
KennedysConfection.com
Kennedy’s Confection November 2023 15
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
