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2 February 2020

Consumers expect sweets with value

The current challenge for sweets producers is developing more balanced and more natural products or product variants with natural ingredients which at the same time offer multi-sensory experiences. At ProSweets Cologne product developments can find tailor-made ingredients and support for every application. The cross-target group concepts that will be presented are aligned to satisfy the needs of the consumers and the demands of the trade and industry.

Photo: Koelnmesse / BaumgartnerPhoto: Koelnmesse / Baumgartner
Consumers want reduced sugar content and more fibre.
There are increased demands in the area of sweet enjoyment. Whether filled chocolate, fruity chews or creamy bonbons: In addition to a fantastic appearance and excellent taste, the consumers are increasingly expecting functional added value when tucking into sweets. To this end, the exhibitors of ProSweets Cologne are presenting a host of diversified and innovative solutions based on ingredients that are of natural origin – from aromas, to colouring foodstuffs, through to sweetening solutions that bring the taste, appearance and texture into harmony with each other and address all of the senses. The trend is moving towards more naturalness and a short list of ingredients. Consumers are paying attention to reduced sugar content and more fibre. Here, the latest generation of high-quality fibre fulfils two functions – because it not only promotes the digestion. With their natural sweetness they reduce the sugar content in biscuit dough or chocolate cream and at the same time optimise the texture and feeling in the mouth.

Examples of these are muesli bars enriched with a mixture between raspberry, baobab and acerola powder. Already eating an approx. 50 gramme portion completely covers the recommended daily intake of Vitamin C for an adult. By adding rice crisps enriched with vegetable proteins gained from beans or peas, they turn into a delicious snack which supports an active and healthy lifestyle. Manufacturers use this way to process in addition to classic ingredients such as nuts, almonds or hazelnuts also more unusual ingredients such as hemp, sesame, biscuit crumbs or diced ginger.

Muesli bars are a good example for what is currently the rage: Products for individual consumer needs and those following the “better for you” concept. The sweets producers are reacting to this with fat and salt-reduced recipes, vegan or vegetarian alternatives and gluten-free as well as lactose-free products. According to a current survey by Innova Market Insights, 68 per cent of the consumers in the USA and Great Britain are of the opinion that the texture contributes towards an interesting taste experience. So, it is not surprising that the texture is becoming more and more relevant when looking for innovative products. This applies for both chews and chewing-gum as well as for mogul products such as fruit gums or jelly products. Vegetable hydrocolloids such as gum arabic or pectin, guar gum and locust bean gum offer a unique multi-functionality for a wide spectrum for the developers of vegan marshmallows, fruit pastilles, wine gums or licorice specialities.

www.ism-cologne.de

 


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