NOVEL INGREDIENTS
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
most compelling ingredient, ushering in a new wave of confectionery options. “Postbiotics are inanimate microorganisms, meaning they can withstand tough formulation conditions commonly associated with confectionery like high heat,” says Clara. “For example, our Bifidobacterium longum CECT7347 (ES1) and BPL1 (Bifidobacterium animalis subsp. lactis CECT8145) postbiotics can retain their functionality during conditions that may damage conventional probiotics.” A clinical study published in 2024 demonstrates that ES1 postbiotic may support overall gut and digestive health, in addition to the potential for supporting reduced bloating. Clinical research also indicates that BPL1 postbiotic targets aspects relevant to metabolic health. Clara pointed out that in the EU, the
terms ‘postbiotic’ and ‘prebiotic’ are not permitted for use in finished products intended for final consumers. Therefore, it is advisable that alternative wording be used in finished product artwork. “It is the responsibility of the finished product manufacturer to ensure that all statements on the artwork comply with current regulations,” she warns. Fibre and protein are also among the
top macronutrients that consumers are looking for. ADM research found that
24 • KENNEDY’S CONFECTION • OCTOBER 2025
69% and 66% of global consumers are looking to increase their intake of fibre and protein, respectively. Cutting-edge prebiotic fibres assist with in-demand high fibre content for consumers partaking in ‘fibremaxxing’ while also helping support gut health. “Prebiotic fibres can also support the movement toward lower sugar confectionery by building back integrity through structural and binding qualities that can be lost when sugar is reduced,” continues Clara. As higher protein content dominates
across all food categories, consumers are also seeking diverse protein sources to support plant-forward and vegan diets. “Our clean-tasting soy-, pea- and wheat proteins aid the reformulation of confectionery towards plant-based attributes. Additionally, incorporating plant proteins and plant-derived lecithin into confectionery can support the replacement of milk ingredients to align with non-dairy objectives,” she says. Further, novel flavour modulation
technologies can complement functional ingredients to further catch the attention of health-conscious consumers with elevated sensory experiences in better-for-you confectionery. Here, ADM argued that its TasteSpark flavour modulation platform can help formulators overcome challenges that
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