Chocolate coatings claimed to meet indulgence trend

By Noli Dinkovski

- Last updated on GMT

The coatings and fillings have had their sugar reduced by at least 30%
The coatings and fillings have had their sugar reduced by at least 30%

Related tags Nutrition

A coatings and fillings range has been extended to meet three key cocoa and chocolate trends.

Designed to boost choice for manufacturers, the additions to the Cargill range are in line with three of the trends it recently identified in a sector report – healthy, sustainable and clean, and indulgent.

To meet the demand for healthier products, the coatings and fillings have had their sugar reduced by at least 30%, and contain around 20% protein.

Naturally coloured with plant extracts, the new ingredients are aimed at consumers looking to avoid additives and colourings, in line with the sustainable and clean trend, Cargill said.

More indulgent flavours

Desire for more indulgent flavours is being met by a lemon-flavoured coating or filling, designed to “bring zest”​ to sweet creations, and a salted caramel-flavoured variety, said to combine a vintage toffee flavour with a silky texture.

More colours and flavours are available, including orange, strawberry and coconut.

Cargill has also launched a blend of speciality starches that it claimed could cut wine gum production time by up to 50%.

C*Clearset 35426 is said to be a novel blend of speciality starches for gelatine-free sugar confectionery applications.

It offers a softer texture with excellent flavour release, optimal transparency and up to a 50% reduction in drying time compared with a single starch base, Cargill said.

It enables manufacturers to design nutritious, convenient and tasty foods to satisfy consumers, it added.

‘Texture is key’

“When it comes to taste perception, texture is key. In Europe, gummy and jelly product launches with a texture-related claim have doubled in the past five years,”​ said Laura Goodbrand, Europe, Middle East and Africa starch product manager at Cargill.

According to Goodbrand, consumers were opting for softer and more transparent sweets. She also expected to see increasing demand for gelatine-free products.

“The appeal for vegan products is expanding beyond those who avoid animal products for ethical reasons.

“To cater to the need of this growing consumer base, gelatine use in gummies and jellies is being progressively phased out, with ‘gelatine-free’ increasingly highlighted on product packaging,”​ Goodbrand said.

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