NOVEL INGREDIENTS


daily treat. Imagine enjoying premium chocolate that simultaneously supports blood sugar management. That vision is already becoming reality.” says Ilanit. While its first formulation supports blood sugar management, the company is also advancing products to support immunity, improve metabolic health, and address other high-impact conditions. Ilanit believes that, beyond chocolate, the applications are almost limitless. “Herbal-based functional ingredients can be integrated into gummies, nutrition bars, hard candies, or even crackers – transforming familiar foods into wellness solutions,” she says. Broader industry trends align with this vision. Probiotics are being integrated into chocolate and gummies to support gut health, while adaptogens like ashwagandha are being paired with indulgent formats to help manage stress. Vegan and plant-based confectionery has become mainstream – reflecting demand for ethical and sustainable choices and cultivated cocoa promises a sustainable future for chocolate. “All of these innovations demonstrate that confectionery is no longer just about taste, it is now about functionality, sustainability, and personalisation, balancing consumers’ emotional and functional needs.”


Upcycled carob Carob Biome is a newly launched prebiotic fibre from CarobWay GmbH. Derived from upcycled carob pulp it is said to offer a natural solution for gut health. “Rich in polyphenols and fibre, it actively nourishes the gut microbiota without causing the bloating, gas, or discomfort often associated with traditional fibres,” says Udi Alroy, CEO and co-founder at CarobWay. Carob trees grow naturally in dry,


rocky climates where few other crops can thrive. They require minimal water, no chemical inputs, and naturally capture carbon. CarobWay also follows a zero- waste model that utilises the entire carob fruit – turning seeds, pulp, and other components into food ingredients. With a neutral taste, CarobBiome is


vegan, allergen-free, non-GMO, and heat- stable, which is said to make making it well-suited to use in a wide range of applications including snacks, bars and baked goods. “It provides a convenient way to meet daily fibre needs without compromising taste or texture,” argues Udi. “It contains 85% fibre, made up of a mix of soluble and insoluble fractions. Insoluble fibers promote digestive regularity, while soluble fibers contribute


22 • KENNEDY’S CONFECTION • OCTOBER 2025


to microbiome balance and antioxidant support. The dual-action blend supports overall gut health and can aid appetite and blood sugar regulation,” he continues. Udi believes that what sets CarobBiome


apart is its gentle effect on digestion. While many fibre supplements can cause gas and discomfort, CarobBiome delivers its benefits more smoothly. Its ‘regularity’ fibres help keep digestion moving, while its ‘feeding’ fibres nourish beneficial gut bacteria, helping to maintain a balanced microbiome. As gut health and weight management


continues to pique consumer interest, CarobBiome can offer an interesting solution for both. For individuals following weight-conscious or GLP-1-supported diets, fibre plays a vital role – slowing digestion, enhancing satiety, and supporting metabolic balance.


Udi considers CarobBiome to be


particularly well-suited for use in confectionery applications – including chocolate. “Its neutral, light-brown powder form blends smoothly with cocoa, contributing to a rich, creamy texture without altering flavour or colour. Its low fat and sugar content make it good complement to cocoa, enabling formulators to reduce sugar and fat content without sacrificing indulgence,” he says. “Because it’s heat-stable and works well with various sweeteners, CarobBiome can be integrated seamlessly into both traditional and better-for-you confections.”


More than taste According to Clara Faustina, Senior Marketing Manager, Sweet Goods and Bakery EMEA at ADM, familiar and traditionally indulgent confectionery offerings are emerging as ideal formats to meet the trend for functionality and enjoyable sensory experiences. “New ingredient innovation and expanding clinical research within the health and wellness arena is making it possible for confectionery manufacturers to keep taste front-and-centre while also increasing biotic, fibre and protein content,” she says. ADM highlighted postbiotics as the


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