NOVEL INGREDIENTS


flavours in applications such as chocolate, toffee and biscuit creams. Flavour stability and impact can be difficult to maintain in high-fat confectionery recipes, particularly when aiming to achieve distinctive or more complex flavour profiles. Technologies that protect flavour ingredients during processing and storage, while allowing them to deliver their intended impact when consumed, offer opportunities for developing more differentiated products,” said Kieran. “Ultimately, we see encapsulation as much more than a way of protecting ingredients. It gives greater flexibility when designing confectionery recipes, allowing more adventurous flavours to be explored. It also improves sensory performance and allows for the incorporation of functional ingredients without losing sight of what consumers value most


– taste, texture and an enjoyable eating experience.”


Making active health claims Traditionally, health claims for confectionery has tended to focus on the absence of sugar and artificial ingredients, but


there is now a growing trend for


active health claims. “Confectionery manufacturers are now incorporating stress-busters, physical


performance


boosters, and cognitive enhancers to give their products an edge,” explained Tammi Higgins, Managing Director, Americas, at BGG World. There is also a strong focus on weight solutions.


management “The BGG


ApplePhenon procyanidin ingredient is a clinically studied apple polyphenol extract for weight management and metabolic health. In human clinical studies, it has been shown to deliver improvements in visceral fat, lipid metabolism, and glucose homeostasis. It is also a water-soluble ingredient that is easy to formulate in confectionery products such as gummies and chewing gum,” continued Tammi. One ingredient that is considered to


have significant untapped potential in confectionery is astaxanthin. Known as the king of the carotenoids, it demonstrates remarkable antioxidant activity and has been shown to deliver a wide range of health benefits in human trials. “It is gaining increasing attention in the supplement sector for need states including cognitive and emotional wellness, beauty from within, longevity, muscle and joint support, immunity, digestive, heart, and eye health,” continued Tammi. BGG produces


CONFECTIONERY


MANUFACTURERS ARE NOW INCORPORATING


STRESS-BUSTERS, PHYSICAL PERFORMANCE BOOSTERS, AND COGNITIVE ENHANCERS TO GIVE THEIR


PRODUCTS AN EDGE


quality. Clinical research has found that astaxanthin and tocotrienols work together to deliver improved cognitive function. Our TheraPrimE tocotrienols have a pleasant taste and smell and are easy to work with in a variety of applications, including gummies, snacks and bars. We offer rice, annatto and palm options at various potencies to support different project requirements,” concluded Tammi.


Novel colours The use of novel colours – whether from new raw materials or novel production processes – can offer new opportunities for confectionery manufacturers, according to Phil Cook, Head of Strategic Marketing at Oterra. “Traditional ly,


innovation


a clinically validated natural astaxanthin ingredient from Haematococcus pluvialis microalgae. Called AstraZine, it is said to be suitable for use in confectionery and snack applications, containing no off-notes at standard usage rates. Tammi pointed to tocotrienols as


also having potential as a confectionery ingredient. “They are a form of vitamin E that have been shown to support cognitive performance, neuroprotection and sleep


in


confectionery colours was largely about finding natural alternatives to synthetic dyes, but the current wave of development goes much further. Novel botanical sources, purpose-bred crops, controlled cultivation and advanced processing technologies are expanding what manufacturers can achieve naturally.” This all starts with consumers who are


increasingly demanding recognisable ingredients, transparent sourcing and


28 • KENNEDY’S CONFECTION • OCTOBER 2026


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