10 November 2016
The consumers' interest in natural ingredients is still booming, as is the trend towards sweets and snacks without sugar, fat and ingredients with allergenic potential. More and more consumers are selectively buying so-called "free from" products. ProSweets Cologne, the international supplier trade fair for the sweets and snacks industry, will be demonstrating from 29 January to 1 February 2017 how recipes for sweets and snacks can be adapted to suit the consumer trends and which raw materials are used for this purpose.
Less is more
The market's preferences for sweets and snacks are changing. Many consumers are paying more attention to their fat and sugar consumption without wanting to make a comprise regarding the choice and taste. Like sugar-reduced products, the lactose and gluten-free alternatives are in the meantime no longer merely niche products, but have indeed joined the mainstream markets. Production innovations are more important than ever for the manufacturers of snacks and sweets, because food is increasingly defined by what has consciously been left out of the recipe. The "less is more" philosophy is one of the big challenges for the product developers of the industry. Whenever an ingredient is partly or totally removed in the scope of a reformulation, they are faced with the task of retaining the character of the product. The following particularly applies for sweets: After altering the recipe, the taste shouldn't be compromised!
Sweet enjoyment without granulated sugar
The significance of sucrose for the taste experience shouldn't be underestimated. It not only adds the customary sweetness to confectionery, it also guarantees the right mouthfeel. When reducing the ingredient that is considered to be the gold standard, the aim is to copy the original as closely as possible in sensory terms. The answers of the ingredients providers at ProSweets Cologne are clever combinations between sugar substitutes and natural aromas, which replace the traditional granulated sugar in soft caramels, lollipops or cream toffees without any loss in taste.
Egg-free vegan biscuits
In addition to doing without sugar, the consumers are showing a strong interest in products without animal-based ingredients. A trend that is being reflected at ISM. The world's largest trade fair for sweets and snacks is staged parallel to ProSweets Cologne at the fair grounds in Cologne. The product developers of the confectionery producers exhibiting on-site are consciously moving in this direction with vegan ingredients. Alpha-dextrin based vegetable concepts are a new approach here. The soluble food fibre reacts like its animal-based counterpart when baked and emulsifies vegetable oil and margarine, provides a good cake and crumble structure and replaces egg or egg powder without affecting the taste. Thus, a vegetable raw material alternative can be used for the production of vegan desserts and bakery products - from pound cakes and layer cakes, to muffins, through to waffles and pancakes.
Vegetables and fruits as intense food dyes
Whereas sugar and egg not only influence the taste but also the texture, dyes are implemented because of their visual effects. However, just like the trend is currently toward "sugar-reduced", the demand for products using natural dyes is also high. Here, fruit, vegetable or edible plants are used as food dyes. Developers from the sweets and snacks industry, who are working on new recipes and who want to add variety to the segment of sweets, will find plenty of inspiration and answers to concrete questions next year at the Cologne fair grounds. As the only trade fair of its kind worldwide, ProSweets Cologne offers the complete range of supplies for the sweets and snacks industry: from innovative ingredients, to pioneering packing solutions, through to optimised production technologies.
http://www.prosweets.com/
New recipes at ProSweets 2017
"Free from" brings new products onto the market: From 29 January to 1 February 2017 ProSweets Cologne will reflect the trend towards natural ingredients in sweets and snacks.
 Photo: KoelnmesseProSweets Cologne, the international supplier trade fair for the sweets and snacks industry, will take place grom 29 January to 1 February 2017. |
Less is more
The market's preferences for sweets and snacks are changing. Many consumers are paying more attention to their fat and sugar consumption without wanting to make a comprise regarding the choice and taste. Like sugar-reduced products, the lactose and gluten-free alternatives are in the meantime no longer merely niche products, but have indeed joined the mainstream markets. Production innovations are more important than ever for the manufacturers of snacks and sweets, because food is increasingly defined by what has consciously been left out of the recipe. The "less is more" philosophy is one of the big challenges for the product developers of the industry. Whenever an ingredient is partly or totally removed in the scope of a reformulation, they are faced with the task of retaining the character of the product. The following particularly applies for sweets: After altering the recipe, the taste shouldn't be compromised!
Sweet enjoyment without granulated sugar
The significance of sucrose for the taste experience shouldn't be underestimated. It not only adds the customary sweetness to confectionery, it also guarantees the right mouthfeel. When reducing the ingredient that is considered to be the gold standard, the aim is to copy the original as closely as possible in sensory terms. The answers of the ingredients providers at ProSweets Cologne are clever combinations between sugar substitutes and natural aromas, which replace the traditional granulated sugar in soft caramels, lollipops or cream toffees without any loss in taste.
Egg-free vegan biscuits
In addition to doing without sugar, the consumers are showing a strong interest in products without animal-based ingredients. A trend that is being reflected at ISM. The world's largest trade fair for sweets and snacks is staged parallel to ProSweets Cologne at the fair grounds in Cologne. The product developers of the confectionery producers exhibiting on-site are consciously moving in this direction with vegan ingredients. Alpha-dextrin based vegetable concepts are a new approach here. The soluble food fibre reacts like its animal-based counterpart when baked and emulsifies vegetable oil and margarine, provides a good cake and crumble structure and replaces egg or egg powder without affecting the taste. Thus, a vegetable raw material alternative can be used for the production of vegan desserts and bakery products - from pound cakes and layer cakes, to muffins, through to waffles and pancakes.
Vegetables and fruits as intense food dyes
Whereas sugar and egg not only influence the taste but also the texture, dyes are implemented because of their visual effects. However, just like the trend is currently toward "sugar-reduced", the demand for products using natural dyes is also high. Here, fruit, vegetable or edible plants are used as food dyes. Developers from the sweets and snacks industry, who are working on new recipes and who want to add variety to the segment of sweets, will find plenty of inspiration and answers to concrete questions next year at the Cologne fair grounds. As the only trade fair of its kind worldwide, ProSweets Cologne offers the complete range of supplies for the sweets and snacks industry: from innovative ingredients, to pioneering packing solutions, through to optimised production technologies.
http://www.prosweets.com/
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