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by Donald E. Pszczola

Confectionery Concoctions

andy that smell like roses. bars made with potato chips. Chocolate truffles with probiotic prop- Certies. Confections heated up with jalapeno . And chewing gums delivering new twists. These were just a few of the “ concoctions” that have penetrated the marketplace in recent times. In fact, perhaps not too surprising when considering these innovations, confectionery was reported to be the leading food and drinks sector in terms of global launch activity in the first half of 2011. According to Innova Market Insights, “this occurred despite the industry hav- ing a rough ride in 2010, as a result of rising prices in the wake of increasing raw material costs, particularly for cocoa and .” Chocolate continues to dominate con- fectionery— both in market value and launch activity—with chocolate accounting for more than two- Confections, Irvine, Calif., and is aimed specifically at Today’s confections can thirds of the confectionery launches tracked by Innova. pregnant women. Italian confectioner, Agostoni heighten that sense of This was ahead of sugar confectionery (with just under Chocolate, also uses the chocolate format to provide spe- indulgence with new textures, unusual flavor 30%) and (with 5%). cial probiotic properties. pairings, different fillings With the global confectionery market continuing to “Potato Chips in Chocolate” bar is appropriately and inclusions, and exciting grow and expected to reach $171 billion by 2014 (as stated named by its manufacturer, Chuao , San Diego, colors. And while doing this, in a recent report by Business Insights), these product Calif. The company created a very unusual combination, perhaps deliver better-for- you benefits as well. launches may prove particularly interesting as they dem- boldly pairing the salty crispness of potato chips with the Photo courtesy of ADM onstrate some of the potential directions that sweetness of chocolate. This confection may just satisfy confectionery is taking in terms of health, indulgence, both lovers of potato chips and chocolate. costs, and other considerations. Hard that smell like roses are offered by Alpi, For example, the Hershey Company recently intro- a Bulgarian confectioner. This “Perfume ” is said to duced two aerated chocolate products, Air Delight emit a smell of roses through the skin when consumed. chocolate bars and Air Kisses. The products have a light These low-calorie candies contain rose oil components in Imagine Willie Wonka showcasing his confections of tomorrow. What would they be, and would they suggest a reinvention of the candy industry?

and airy texture, providing a new taste experience, and the form of an ingredient known as geranoil. Talk about because the chocolate has little bubbles created by air, “smelling like a rose.” they offer less calories—a plus for the more health con- And let’s not forget the 2011 Sweets and Snacks scious. From the formulator’s perspective, the use of Expo which proved to a “candy mine” for new prod- aeration may be one innovative way to respond to the high uct launches, especially extensions to existing lines of costs of cocoa and sugar—growing concerns for today’s products. Mars debuted such creations as the Snickers confectioners. Marathon bar, Snickers Peanut Butter Squared, and M&M Confections can provide delivery mechanisms for spe- Pretzel. The Jelly Belly Candy Co. launched a new line cific health components. In the U.S.,Coco Preggers, a of jelly beans, Jelly Belly Chocolate Dips, in six flavors range of chocolate truffles with added folic acid and DHA (Very Cherry, Coconut, Strawberry, Raspberry, Orange, omega-3 fatty acids, has been launched by Xan and ), each dipped in rich . Wrigley

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introduced chewing gums in a seeds and chocolate. Or those that and even perhaps gum health). new dessert flavor,Orange Crème offer new textures that can excite or Anything is possible if you use your Pop. And Hershey’s calm. Or those that meld a sense of imagination. Crunch ‘n Chew offers a chewy retro with that of modern. Or those Imagine Willie Wonka showcas- center inside a hard candy shell. that combine portion control (smaller ing his confections of tomorrow. In their development of new prod- sizes) with a heightened sense of What would they be, and would they ucts, confectionery manufacturers indulgence through the use of colors, suggest a reinvention of the candy are trying to address a number of flavors, or textures. Or (taking the industry? Ingredient innovations in trends. These might involve the cre- approach that toothpaste manufac- the areas of sweeteners, texturizers, ation of indulgent confections that turers have done) develop products flavors, chocolate, fat replacers, and can deliver better-for-you benefits. that cater to specific problems asso- better-for-you components can help Or those that provide nontraditional ciated with oral health (tooth decay, provide the formulator with new tools pairings, such as jalapeno and mint or teeth whitening, tongue cleaning, and approaches that can shape

IngredienTalk: associated with fun and immediate gratifica- multiple choice question, Candy is: a) an indul- tion, it is sometimes difficult to take a more gence food; b) a treatment for diabetes; c) a The value of candy may be in the eye (or serious position on it, especially if you’re a weight control regimen, or d) a preventive for “sweet tooth’” of the beholder. Is candy sim- food writer. cardiovascular disease, guess which one I ply a fun indulgence food? Or does it have Regarding indulgence, it is certainly that. would select? other implications that have yet to be tapped? Confections are high in added and Needless to say, I do have several con- This blog post will try to address some of fats—precisely those components that make cerns regarding these studies. these problematic perceptions of a very popu- this product so yummy in the first place. (Just First, if you do suffer from diabetes or have lar category, putting into perspective what because you add a couple of vitamins or miner- weight concerns, I would be very careful might be described as a “confectionery als to the mix doesn’t change the fact that the regarding how much sweets you’re eating, in conundrum.” If you care to offer your own product is still a candy high in fat and sugar any case. (And even if you don’t suffer from conjectures on confections—and you’re an unless you do a complete reformulation.) these problems, I would not be quick to volun- IFT member—visit www.ift.org, type in your Because these products are fun and indul- teer myself to be some kind of lab rat, perhaps name and password, click on the IFT gent, it seems somewhat misleading to put too taking larger doses of chocolate than I nor- Community button, and go to the blog section. much emphasis on their nutritional mally would.) The candyman can. And so can you. implications. Second, while trying to measure the health Consider, for example, some recent studies benefits of candy regarding cholesterol, heart that I’ve read. One study claimed that candy disease, and metabolic syndrome, you might Candy is Candy? and chocolate lovers tend to weigh less, have want to consider other things like oral health. lower body mass indices and waist circumfer- Otherwise, you might get a cavity for your What are candy’s benefits? ences, and have decreased levels of risk trouble, in addition to the other more serious I suspect one common answer to this factors for cardiovascular disease and meta- ailments. question would be something like, “Hey, candy bolic syndrome. The headline of the press Third, to be fair, all the researchers is candy.” Which means (if I’m allowed to release about the study read: “New Study involved in these studies warn about misinter- translate) that it’s an indulgence product, one Shows You Can Have Your Candy and Eat It pretation and they do put an emphasis on that is designed to make us feel good, give us Too—Without Adverse Health Effects.” The moderation and a healthy lifestyle. For exam- pleasure, relieve stress, or just provide a fun media then reported that “study suggests that ple, regarding the first study mentioned, the experience regardless of age. And there’s kids who eat candy are less likely to be obese lead researcher noted, “We certainly don’t nothing wrong with that. The world, especially than their candy-shunning peers.” (Is it just me want these results positioned as eating candy with all of its problems, would be a much or doesn’t that sound like something that helps you to lose weight. This study adds to the worse place without candy to help administer maybe George Orwell would write, especially evidence base that supports candy’s role as an some doses of comfort. after a chocolate binge?) Another study occasional treat within a healthy lifestyle.” And yet, I have to admit, I find my response reports that dark chocolate may reduce cho- (Gee, based on the arrival of that conclusion, I to this view somewhat problematic. lesterol levels in diabetics. And still another hope you didn’t spend too much money or time On the one hand, I can understand it, and study claims that consuming dark chocolate on this study. I mean who exactly is saying that as such, agree with it. When you think about a may lower blood pressure and improve the it isn’t okay to eat one candy bar a week? Or “fun” food, candy immediately comes to body’s processing of blood sugar. If so, then even a handful of jelly beans once a day? At mind—rather than let’s say a meat product. perhaps chocolate may play a role in fighting the risk of sounding negative, it does seem kind You may love pork chops but I doubt you would diabetes. of obvious.) nibble on one in the middle of the afternoon My first reaction to these studies was: Also, playing the moderation card in these during a break. (Unless, of course, it was cov- “But it’s candy!” Hopefully, no one in the office studies does beg certain questions. ered in chocolate.) And because candy is heard me scream that. I mean if I was given a Moderation in itself is not the most scientific pg 48 10.11 • www.ift.org future directions for confections. findings, especially important to temperature but can instead hold Yes, the candyman can. candy makers, can be used to manip- sugar over a low temperature for a Appropriate words as this article ulate sugars and improve flavor, longer period of time.” Candy makers looks at the role—and the signifi- consistency, and texture of products. will be able to use a predictable time- cance—that the following ingredient “Certain flavor compounds give temperature relationship, as the developments can play to make this you a nice flavor, whereas dairy industry does in milk pasteuri- “reinvention” a reality. others give you a burnt or bitter zation, to achieve better results, she taste,” observed researcher Shelly J. added. Sweeteners and Confections Schmidt, a University of Illinois pro- Schmidt and graduate student University of Illinois researchers fessor of food chemistry. “Food Joo Won Lee determined that the have demonstrated that sugar scientists will now be able to make melting point of sugar was heating- doesn’t melt, as previously believed, more of the desirable flavors because rate dependent. “We saw different but rather decomposes. These they won’t have to heat to a ‘melting’ results depending on how quickly we term—it can mean different things for differ- to fuel new developments and help the candy it may be necessary to look for other alterna- ent people. As such, the results of these industry to reinvent itself by taking advantage tives to help reduce the amounts used of these studies, if misinterpreted by consumers (which of a number of ingredient developments, ingredients. would not be exactly difficult when consider- including new sweetener alternatives, novel In addition to reformulating products to ing some of these headlines), can have some texturizers, creative flavor pairings, and choc- make them better for you, there are opportuni- very disturbing consequences. Furthermore, olate innovations, to name a few. I think this ties to develop products designed for specific encouraging moderate consumption of candy reinvention by the candy industry is very consumer segments, ranging from those con- doesn’t necessarily ensure that a person won’t important for a number of reasons. cerned with oral health problems to those be obese or suffer from some other health Consider, for example, portion size. In looking for a sweeter way to take advantage of problem, as there are several factors involved recent years especially, traditional or existing probiotics to pregnant women interested in that go well beyond eating one or two candy candy has been made available in bite sizes doses of omega fatty acids and other nutrients bars a day. Considering this complexity, I’m not (and sometimes even smaller than that). It’s important to their condition. These products, sure how much of a connection can be made the same formulation, but in miniature size. too, should maintain a desired taste or else between eating candy in moderation and Imagine though using unusual flavors, gourmet they won’t succeed in the marketplace. decreased levels of risk factors for health kinds of ingredients, and different textures or Some of the approaches discussed here, problems. And then there’s that other thought colors to create new formulations but in a such as portion control or aeration, may be that crosses my mind (perhaps I’m just evil): If smaller size. What you would have are bite- criticized by some individuals who argue that your study is promoting the health benefits of a size treats that offer indulgence and can help they want more for their money, not less. But certain confection, then why are you worried control caloric intake. the real point that needs to be conveyed here about moderation at all? By including modera- Another way to reduce calories is is that by reformulating these products, you tion in the context of your study, you seem to through aeration. Several companies, includ- are getting your “health’s worth.” And if that be taking some of the wind out of your sails, so ing most recently, the Hershey Co., are doing point is true, then it follows that you are getting to speak. Once I hear the term ‘moderation’ just that. Hershey introduced a candy bar your money’s worth if these products genu- used, then that seems to suggest that candy and Kisses in an aerated form. These prod- inely offer better-for-you benefits. should be eaten with caution—a thought that ucts have a light and airy texture that Perhaps most significant, as consumer seems somewhat contradictory to the intent of provides a new taste sensation, while help- tastes evolve, as different age segments look these studies. ing to reduce calories. for bolder tastes, new indulgent experiences, Fourth, where do studies like these take With new developments in the area of different ingredient pairings, the combining of us, what kinds of messages do they send, sweetener alternatives, texturizers, and fat opposite trends such as nostalgia (retro) and especially in an age of rising obesity and dia- replacers, it may be possible to reformulate a modern, more dessert-like or culinary confec- betes? Perhaps, under the banner, “Candy is confection, making it better for you without tions, further explorations in novelty, and so Candy,” I question how these studies better compromising its traditional indulgence. on, it is very important that the candy industry the consumer or the formulator, for that matter. Regarding these better-for-you products, mar- keeps up if it is to adequately capture the Personally, I think that there are more con- keting still should emphasize the qualities needs of the consumer. And that, of course, structive approaches that can be taken. traditionally associated with candy such as takes imagination, which means that candy With that, I think I have exhausted “on the indulgence or fun because consumers still isn’t just candy, but it is a product that offers a one hand.” Now, I would like to explain the expect that from this particular category. wide range of unexplored opportunities, pro- problems that I have with the view that “candy The National Confectioners Association viding that manufacturers recognize them. is candy.” Candy isn’t just candy. I told you recently wrote to USDA to address serious If you have any thoughts on what direc- earlier that this was problematic. concerns about the skyrocketing cost of tions you would like to see the candy industry Such a view that “candy is candy” primar- domestic sugar. With shortages and rising take, or just share your perception on what ily leads to a dead end. It doesn’t do anything costs of ingredients such as sugar and cocoa, candy is, let’s IngredienTalk!

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instrumentation differences. However, Wild Flavors Inc., Erlanger, Ky. (phone there are certain things you’d expect to 859-342-3744, www.wildflavors.com), see if those factors were causing the developed confectionery prototypes variations, and we weren’t seeing them,” sweetened with Stevia Reb-A 80 with the said Schmidt. company’s taste modification technol- In addition to the “sweet” implica- ogy. One example included Coconut Lime tions that this research may have on Mojito Gum that is based on a trendy mint future candy formulating, a number of mojito with a coconut spin. A collabora- alternative sweetener solutions are tive agreement between Wild Flavors and being explored that may have interesting Domino Specialty Ingredients, West Palm potential in this sector as well. For exam- Beach, Fla. (phone 561-248-1852, www. ple, in October 2010, Belgium-based dominospecialtyingredients.com), Barry Callebaut (+32 53 73 03 32, www. designed to bring better-for-you sweet- barry-callebaut.com), launched a stevia- eners into the marketplace, may also based chocolate for European have an impact on the confectionery seg- confectioner Cavalier Chocolate. Sugar ment, helping to develop products made was replaced by a sweetener solution with stevia blends. which has 65% less calories than sugar, BENEO, Morris Plains, N.J. (phone is high in fibers, and contains a maximum 973-867-2140, www.beneo.com), a divi- of 5% sugars. For the U.S. market, this sion of the Sudzucker Group, has New sweetener solutions, studies, and formulation approaches are being chocolate product can be labeled as no- developed a number of sugar-free con- explored that may have an impact on the development of better-for-you sugar-added dark chocolate or simply fectionery prototypes that highlight the candies. One example might include sweetener blends using such dark chocolate. In June 2011, Barry use of its ingredient portfolio, promoted components as stevia and polyols. Photo courtesy of BENEO Callebaut rolled out dark chocolate made under the name Sweets Collection. with the stevia extract for its North, For example, the company’s , heated the . That led us to believe Central, and South American markets. In a sugar replacer naturally derived from that molecules were beginning to break developing the new chocolate, the com- , offers confectionery applica- down as part of a kinetic process,” said pany replaced sugar with a sweetener tions a variety of benefits. It is low Schmidt. She explained that a thermody- solution consisting of dietary fibers, glycemic, has low calorie content, and namic melting material, which melts at a erythritol, and stevia extract, resulting in does not promote tooth decay. It also consistent, repeatable temperature, a product with zero calories per serving. provides low hygroscopicity for improved retains its chemical identity when transi- The company maintains that the product shelf life and has the ability to prolong tioning from the solid to the liquid state. has the same taste, texture, and aroma flavor intensity and enhance brilliance in The researchers used high-performance as traditional chocolate. It can be used in color. Because of these benefits, this liquid chromatography to see if sucrose a variety of applications, including mold- polyol may be used in new concepts such was sucrose before and after “melting.” ing, enrobing, and inclusions, or it can be as filled confections that combine chewy And they found it wasn’t. “As soon as we customized for a specific application. and hard candy, as well as candies that detected melting, decomposition compo- Corn Products International, support a sustainable approach to manu- nents of sucrose started showing up,” Westchester, Ill. (phone 708-551-2536. facturing. Two examples included an she noted. www.cornproductsus.com), offers sev- amaretto-flavored candy (Amoretto) and To distinguish “melting” caused by eral sweetener solutions for use in a coffee candy (Cobeca). decomposition from thermodynamic confections. For example, erythritol is an Another sugar-free concept using melting, the researchers coined a new attractive sugar-free sweetening alter- isomalt was appropriately called Volcano. name—”apparent melting.” They demon- native, but it does not compress properly This sandwich candy combines a hot and strated that and are for mints and tablets. The company cold mouthfeel using chili and ice fla- also apparent melting materials. responded to this challenge by develop- voring. The top and bottom layers are Ironically, the researchers hadn’t ing Erysta® co-processed directly transparent while the opaque center’s intended to turn an established rule of compressible erythritol. A prototype coloring is “volcanically” red. The low food science on its head. But they began spearmint-flavored mint featured this viscosity of isomalt reduces any bub- to suspect that something was amiss ingredient which contributes a smooth bling effect to the end product and the when they couldn’t get a constant melt- mouthfeel and texture. Containing zero lower temperature at which the can- ing point for sucrose in the work that they calories, it is naturally sweetened with dies are deposited results in a better were doing. “In the literature, the melting Erysta and Enliten® Reb A stevia. Another flavor. Also developed was the con- point for sucrose varies widely, but scien- sugar-reduced prototype, a rich dark cept of Pick ‘n’ Mix, which presents tists have always blamed these chocolate, was also made with the stevia small candies that embrace both clas- differences on impurities and ingredient. sic and unusual flavors, such as fruit, pg 50 10.11 • www.ift.org [INGREDIENTS]

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finished chewy candies that keep their monk fruit juice concentrate can mask shape well. Derived from beet sugar, the bitter dark chocolate notes, although I white crystalline powder offers a pro- am not sure if this applies to the purified longed energy supply in form of glucose. sweetener as well. It would be interest- Because the sweetener is low glyce- ing for future studies to look at this area, mic—causing a slow, sustained increase in particular. In addition to its new monk in blood sugar levels rather than a spike fruit extract, Tate & Lyle offers other associated with many sugars—it is espe- sweetener options for use in confections. cially suitable for use in developing These include crystalline fructose confections for individuals with diabetes. (Krystar), (Splenda), and solu- Furthermore, it is noncariogenic ble corn fiber Promitor( ). Don’t be too (because of the strong molecular bonds surprised if blends are created using holding the sweetener’s molecules monk fruit extract with these other together, it cannot break down into its sweetener possibilities. component sugars in the mouth). The combining of glucose , dex- Texture plays a very important, if sometimes overlooked, role in the Beneo’s portfolio also supports the trose, polyols, starches, and fibers formulating of confections. In this fruit gummy application, a potato development of sugar-reduced choco- enables Roquette America Inc., Keokuk, starch can be used as an alternative to gelatin without compromising late. By incorporating Orafti® inulin and Iowa (phone 319-524-5757, www. chew and texture properties. Photo courtesy of National Starch isomalt into their chocolate creations, roquette.com), to make available a large manufacturers can develop calorie- range of sweeteners that provide excel- wasabi, and cheesecake. The low solu- reduced products that are low in sugar, or lent bulk and textures for use in bility of isomalt prolongs and intensifies that carry a “no ” claim, and confections and chocolate products. the taste of the candies, and its low vis- are low glycemic as well. In addition, the Used alone or in different combinations, cosity facilitates a perfect shape. Being use of inulin in a product increases the these sweeteners are suitable for both low-hydroscopic, the candies do not dietary fiber content and helps promote traditional recipes and sugar-free or low- need any extra wrapping and therefore digestive health. sugar versions. Most recent, the allow a broad range of different posi- And Beneo is expanding its chewing company introduced SweetPearl™ malti- tioning possibilities via packaging. gum research and development capabili- tol which provides natural sweetness, Recently, isomalt was incorporated in ties. Installing a kneading, extruding, improves nutritional value, and intensi- a fragrance-transmitting candy now rolling, and scoring machine at its labora- fies flavor. It can help bring out a available for the first time in Europe. tory in Germany, the company will be able chocolate product’s inherent aromas and Based on an idea developed by Beneo, to research the numerous possibilities of character, while delivering excellent tex- this concept was picked up by Alpi, a isomalt in chewing gum cores. The use of ture performance, and can provide a confectionery company from Bulgaria. this equipment will allow the company to reduction in sugars, calories, and glyce- The rose-scented boiled sweet, mar- provide its customers with comprehen- mic response, while being noncariogenic. keted under the name Deo, is sugar free, sive support in the development of new For chewing gum and confectionery low calorie, and low glycemic. After con- sugar-free gum products—from coating coatings, SweetPearl can offer a range of sumption, it will transmit an attractive to core. textures, such as the combination of a rose fragrance through the pores of the Tate & Lyle, Decatur, Ill. (phone 217- crunchy coating on a soft center, and it skin. Because of isomalt’s slow dissolu- 421-2331, www.tateandlyle.com), can enable a sustained flavor release and tion properties, the taste experience is recently launched Purefruit™, a sweet- enhanced fruit flavors. On September 14, enhanced by the prolonged transmission ener made from monk fruit extract which 2011, Roquette held its grand opening of a of the subtle flavor of rose in the mouth, may be used to reduce sugar in formula- new, state-of-the-art innovation center and also through the longer-lasting rose- tions. Such a sweetener may prove located in Geneva, Ill. The facility scented fragrance on the skin. beneficial in confectionery applications. includes various application laboratories A mint-flavored, chocolate-filled In addition to its taste and sweetening where prototypes and ingredients were chewy candy was made with Beneo’s properties, it would enable a “sweetened showcased. next-generation carbohydrate, iso- with fruit extract” claim. This claim could maltulose (Palatinose™). Sucrose is be especially appealing in confections Texturizers and Confections replaced by this carbohydrate which is because this sector has had a long affin- “Hearing is believing” was recently dem- fully digested and provided prolonged ity with fruit ingredients (as we will see onstrated by TIC Gums Inc., White energy. Tests have shown that, when later in this article). Imagine, for example, Marsh, Md. (phone 410-273-7300, www. added to confectionery products, this the use of this extract in chocolate where ticgums.com). The crunchiness of candy fully digestible creates a it would contribute sweetness without is an important part of the enjoyment of stable, less sticky mass which leads to bitter notes associated with other sweet- eating, yet describing the characteristics improved machinability as well as to eners. Studies have also shown that of the crunch can be difficult. For that pg 52 10.11 • www.ift.org [INGREDIENTS]

Confectionery Concoctions continued... reason, the gum supplier created a sound of crunch in a food item can help communi- website at www.ticgums.com. In addition to library of MP3 recordings of the chewing cate its freshness. the sound files, there are eight new texture experience of candies and a visual represen- A crunchier-sounding shell is evidence of attribute maps for panned confections. tation of the decibel level of each. (MP3 is a a stronger, more robust outer coating. TIC Gums provides the tools necessary to digital audio encoding format using a form of Sturdier exteriors will result in less breakage objectively discuss texture, including a tex- data compression.) As each food’s sound is during transit and storage. The more durable ture language and attribute maps that enable unique, like that of a fingerprint, the new col- outsides will also help to protect food items articulation of texture. The new sound library lection is named “Crunch Prints.” with centers that contain oxygen-sensitive and the other tools can increase the aware- The recorded sound levels and visuals oils from the ravages of oxidation. Foods that ness among product developers who can use demonstrate the impact of texture in a variety are protected from the atmosphere will expe- this language to generate significant innova- of confections. Customers can compare the rience longer shelf lives and deliver the flavor tion and product variety simply by focusing on crunch prints of various confections, includ- the food designer intended. fundamental texture attributes. It is with ing panned chewing gum, candy-coated The decibel level readings and visual of these new tools that food scientists and breath mints, candy-coated chocolate pret- each will provide the food industry with a tool developers will see and hear the positive tex- zels, candy-coated fruit candy, candy-coated for comparing the desired crunch. As crunch tural attributes associated with panned , hard-panned fruit candy, often connotes newness, consumers are confections and other consumables. malted milk balls, and small hard-panned more likely to be repeat buyers of any food Gum Technology Corp., Tucson, Ariz. tangy candy. that delivers a satisfying mouthfeel. (phone 520-888-5500, www.gumtech.com), For example, the recorded sounds of “The crunch print sound library is another offers several gum solutions which can be three pieces of gum that were each coated way for TIC Gums to reinforce the importance used extensively in confectionery items to (panned) with different texture agents sug- of texture in the enjoyment of food,” said improve emulsion, elasticity, texture, and gest that claims of crunchier exteriors Gregory C. Andon, the company’s President. mouthfeel. They may also be used in icings provided by alternatives to gum Arabic in the “We know there are times when assigning specifically to prevent sugar bloom and confectionery industry are noteworthy. A texture early in the development process is cracking. For example, Coyote Brand® comparison of the sound and decibel maps of overlooked. Our systematic approach to Stabilizer AC-0112—a blend of gum Arabic candy-coated gum panned with traditional achieving texture will work for food scien- and cellulose gum—is an excellent stabilizer gum Arabic vs. those made with TicaPAN 311 tists, allowing them to engineer texture into in icings and fondants, especially when and TicaPAN Quick Crunch demonstrate how their products and deliver the experience to replacing tragacanth which tends to be very gum Arabic alternatives can deliver more consumers that they intend.” expensive. Furthermore, as the company crunch and other benefits to the candy and The recorded MP3 files form a virtual notes, as the industry promotes more lower- confection industry. The sound of crunching library that documents 25 different noises of sugar and lower-fat items, gums are helpful in that comes from the first bite of gum or candy chewing confectionery items as well as other improving the mouthfeel and texture that is very satisfying, but it can also be indicative foods such as carrots, chips, and crackers. tends to be missing in these products. Gums, of freshness or the lack thereof. The amount The files are included on the company’s though used at a very low usage level, are

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replacement in gummy-type candies. and these new market launches from These starch options are offered as a Hershey may be indicative of that evolv- result of the alliance between Avebe and ing relationship. National Starch. As explained by Barry Callebaut Starches can also work in combina- regarding its line of products, aeration tion with gums to provide confections can increase a filling’s volume by up to with improved functionality. Gum 30–50%, which not only makes it lighter, Technology’s new cost-efficient line but also reduces the number of calories of complete gum and starch systems, per serving without losing the full taste called GumPlete, are said to dem- sensations. Even better, aeration ensures Aerated chocolate, such as this product launched by onstrate excellent functionality in a less fatty taste and a pleasant mouth- Hershey’s, provides a new taste and texture sensation. confections. In frostings and icings, feel. With its special composition, the Because of its air bubbles, it provides a light and airy texture, allowing the chocolate to melt with ease over GumPlete SCC-CN-301 creates vis- fillings provide a long shelf life, technical the tongue. And it offers reduced calories. cosity, holds aeration, and provides compatibility, and good fat bloom resis- Photo courtesy of The Hershey Company texture with a smooth mouthfeel. It tance. And they can be readily also improves freeze/thaw stability customized. also a good source of fiber. and prevents sugar bloom. In fruit fill- The success of aerated chocolate Starches can also play an important ings, GumPlete ST-FF-301 improves will, of course, depend on the tastes of role in the future directions that confec- bake stability and bind moisture. the individual consumer. From an ingredi- tions take. Traditionally, starch and Cargill, Minneapolis, Minn. (phone ents perspective, the concept of aeration starch derivatives can be used in confec- 952-742-6000, www.cargill.com), has provides some interesting possibilities. tions for a number of reasons, including available a wide range of texturizing With cocoa and sugar becoming more gelling, thickening, textural stabilization, ingredients which may be used alone or expensive, the addition of air can help foam strengthening, film forming, adhe- in combination in confectionery applica- create an innovative product while bring- sion, glazing, dusting, and aiding flow and tions. Lecithin, starch, pectin, and ing costs down. molding and shaping. In particular, carrageenan, and other texturizers can Barry Callebaut is also looking for starches can be used to create new and be applied to chocolate, confectionery other ways to create healthier confec- novel textures while doing this in cost- fillings, coatings, aeration confections, tionery alternatives. Following increased effective ways. chewing gums and bases, jellies, and consumer demand for products that are For example, National Starch Food panned confections. “Texture plays a lower in saturated fat and in anticipation Innovation, Bridgewater, N.J. (phone critical role in the development of all of new European measures, the company 908-685-5555, www.foodinnovation. types of confections,” noted the com- offers a wide range of filling and coating com), replaced gelatin in a fruity gummy pany. “For confection manufacturers, applications with significantly lower sat- candy using Perfectagel™ MPT potato texturizing ingredients do everything urated fat content. In confectionery starch. The starch, which reportedly from providing stability to extending shelf fillings, for example, reductions of satu- delivered an ultra-high clarity and very life. For consumers, texture is what gives rated fat up to 60% have been achieved high elasticity in full or partial gelatin a confection a pleasing mouthfeel—a without affecting quality. replacement, did not compromise the key part of an enjoyable sensory eating Callebaut® Finest ™ candy’s chew and texture properties. experience.” is launching its 100-year anniversary in This ingredient provides significant the U.S. with culinary demonstrations. improvements over previous starches, Chocolate and Confections Top confectioners—along with pastry which when used as gelatin replacers, The Hershey Co. introduced into the mar- chefs, bakers, and other culinary profes- could cause the product to lose some ketplace two aerated chocolate sionals—celebrated this event, learning clarity and functionality properties. products, Air Delight chocolate bars and from master chefs how to perfect their Furthermore, the use of this starch could Air Kisses. According to the company, the techniques using Callabaut chocolate. provide cost benefits. Also, in the devel- aerated products provide a subtle, new Among the highlights was Chef Jean- opment of sugar-free gummy candies, way to enjoy pure Hershey’s chocolate. Pierre Wybauw, world-renowned chef starches can provide some of the texture Their light and airy texture allows the and chocolatier, providing a confection- that is lost when replacing sugar. Other chocolate to melt with ease over the ery demonstration. A new chocolate starch options for replacing gelatin are tongue. And while the chocolate bubbles ingredient from ADM, Decatur, Ill. (phone also available. Perfectamyl Gel MB pro- provide a new taste and texture sensa- 800-637-5843, www.adm.com), report- vides the same clarity with a short tion, they help reduce calories. edly provides a breakthrough for texture. The Etenia® series of clean-label In 2007, Hershey formed an alliance manufacturers looking to capture the starches allow for ultra-high clarity and with Barry Callebaut, which developed sought-after characteristics of real choc- very high elasticity, making them well aerated chocolate chunks and chocolate olate, but who have struggled with the suited for full or partial gelatin fillings for use in a range of applications, issues of using it in solid or liquid form. pg 56 10.11 • www.ift.org Previously, the established prac- and calorie content, as well as tice has been to use cocoa increase the dietary fiber con- powder and chocolate, but this tent of the finished product. The has proven unsatisfactory as use of the ingredient requires neither product alone gives the minimal formulation and process optimal impact. The new ingredi- adjustments; it is heat stable; ent, deZaan Microflakes, has no added flavor; and is com- combines the best qualities of patible with reduced-sugar, each, bringing them together into low-sugar, sugar-free, and no- one innovative solution. sugar-added formulations. Formulated to disperse and dis- Germany-based Herza solve easily without the need for Schokolade GmbH & Co. KG pre-melting, it improves process- (phone +49-0-40-500-176-0, ing efficiency, contains at least www.herza.de) developed 15% less fat than regular choco- microsized chocolate pieces late, and can deliver (which may require a magnifying cost-effective benefits. Artisan glass to see). These tiny pieces confectioners can enjoy ease of enable manufacturers to offer handling and increased output products containing chocolate due to the faster cooling and set- “without unduly increasing the ting properties of the new production costs.” They are ingredient, which can be used to widely dispersed and give the create innovative products. end product a “chocolaty” ADM’s line of specialty choc- appearance although less mate- olate, deZaan Belgian chocolate, rial has been used. (A kilogram of is ideal for use in confections, the classic chocolate ingredient taking formulations to the next contains about 10,000 pieces level in terms of flavor, richness, while a kilogram of micro-drops texture, and color. Varieties in contains more than 500,000 the line include creamy milk, pieces.) Customers can choose intense dark, and white varieties. between little square micro-sliv- At the 2011 IFT Food Expo, the ers and micro-drops that are no company celebrated the 100th bigger than the head of a pin. The anniversary of its deZaan brand micro-pieces are available as by featuring chocolate truffles white, milk, or dark chocolate made with pure Belgian choco- and as a three-color mix of all the late. Many a sweet tooth was variants. That makes it possible satisfied by these rich, indulgent to use the slivers as taste carri- treats. ers by adding special flavoring According to ADM, choc- components such as coffee or olate-based confections can fruit to the coating. In chocolate be used as vehicles for deliv- confectionery applications, the ery of functional additives. One slivers are very effective as an area of interest is the addition outer shell. With the aid of the of soluble fiber which can be micro-pieces, bars of white easily added into the formula- chocolate can be given a strac- tion to increase the fiber content ciatella effect (producing visible of the finished product. ADM/ chocolate dots). Matsutani joint venture supports Fibersol-2 soluble corn fiber, a Inclusions and Confections digestion-resistant maltodex- One of the most popular inclu- trin that is 90% dietary fiber. It sions for confectionery is, of has been used in chocolate- course, nuts. The Almond Board based items, such as chocolate of California, Modesta, Calif. coatings and chocolate drops, (phone 209-549-8262, www. to reduce the overall sugar almondboard.com), reported that

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Market Insights global new products report volume and 56% of the value. noted that confectionery remains the leading In its Formulations 2011 guide, California category for global almond introductions, and Walnut Board, Folsom, Calif. (phone 916-932- even increased by 25% in 2010. In separate 7070, www.walnuts.org), developed several studies conducted by ABC, consumers confectionery prototypes that demonstrated around the globe feel that chocolate with the versatility of walnuts. Some examples almonds is more nutritious (75%), tastier included Dark Chocolate Dipped and Cocoa (74%), and crunchier (73%) than chocolate Powder Dusted Walnuts, Walnut Butter without almonds. ABC claimed that almonds Sandwich Confection, and an Assortment of are the nut consumers are most likely to Seasoned Walnuts. In confections, California associate with chocolate, and approximately Walnuts can add a number of benefits, 70% of consumers are more likely to buy a including taste, crunchiness, and nutritional chocolate product with almonds over one value. One ounce of walnuts reportedly con- without, demonstrating opportunity for man- tains plant-based omega-3 fatty acids (2.5 g), ufacturers to meet the demand for chocolate protein (4 g), fiber (2 g), and a good source of Microsized chocolate pieces can provide interesting visual almond products. magnesium and phosphorous. effects in confections. For example, with these tiny pieces, To better understand consumers’ atti- GSB Flavor Creators, Kennesaw, Ga. bars of can be given a stracciatella effect, tudes regarding the use of almonds in (phone 770-424-1886, www.gsbflavorcre- producing visible chocolate dots. Photo courtesy of Herza Schokolade chocolate products, ABC commissioned a ators.com), offers a line of “nutty” flavors global quantitative chocolate study from that may have application in confectionery almonds were the leading nut used in new eight different markets, including the United products. These include Cashew Curry, food products worldwide for the third year in States, United Kingdom, France, Germany, Prickly Pear Peanut, Cinnamon Hazelnut, a row, according to the 2010 Mintel Global Japan, Russia, India, and China, collectively Sesame Seed, Southern Pecan, and several New Products Database. The 2010 Innova accounting for 58% of the world’s chocolate versions of almond, Macadamia, and hazelnut. In addition to nuts, seeds and seed deriv- atives can also play an important role in adding flavor and texture to a variety of con- fections. Take, for example, sunflower seed butter (SunButter®) from Red River Commodities, Fargo, N.D. (phone 701-282- 2600, www.redriv.com). The ingredient can be used to replace peanut butter in confec- tionery products and, according to the company, can appeal to kids’ tastes. It can offer a cost-effective alternative in formulat- ing new products for people with peanut allergies. And when talking about inclusions for confections, let’s not forget fruits which have had a particular compatibility with choco- late. Fruits such as blueberries, cranberries, and cherries have been promoted for their health benefits, making them especially suit- able in a traditional “fun” category such as confections. The “better for you” character- istics of fruit can help drive new innovations while adding a range of new textures, col- ors, and flavors to the finished product. And, of course, in recent years, the explo- ration of different fruits from around the world, ranging from dragonfruit to prickly pear, may be creating new opportunities for the formulator of confections as well. Opportunities to use fruits, such as blue- berries, to build up the “healthy halo” of pg 58 10.11 • www.ift.org confections provide exciting possibilities, vanilla, and a variety of other ingredients. traditional and emerging—and many of them noted U.S. Highbush Blueberry Council, Their bright red color; chewy texture; and can find exciting application in confectionery Folsom, Calif. (phone 650-824-6395, www. sweet, tart taste can help confectionery products. For example, Symrise, Teterboro, blueberry.org). A combination of ingredient items stand out on the shelves. And because N.J. (phone 201-462-2389, www.symrise. pairings, such as blueberries and flax, blue- of their nutritional value and links with health, com), offers its line of go tropical! fruit flavors berries and green tea, blueberries and the use of this fruit can send a strong market- which featured mango, guava, papaya, pine- oatmeal, and blueberries and dark chocolate ing message. For manufacturers, taste and apple, lychee, passionfruit, pomegranate, can help push confections into the healthy supply stability remain key considerations coconut water, and prickly pear. And Comax snacking arena, positioning these products in and confectionery producers are always Flavors, Melville, N.Y. (www.comax.com), a whole new direction. Confectioners who looking for versatile ingredients that can help launched a line of flavors inspired by tradi- utilize real fruit, such as blueberries, can pro- them to overcome processing challenges. tional Hispanic cuisines that may have mote a variety of benefits, including natural The company’s sweetened dried cranberries application in confections. sweetness, added fiber, natural color, and can withstand the rigors of processing. Also nutritional value. Moreover, confections that available are BerryFusions® Fruits—cran- Dairy and Confections provide a full fruit serving are possible when berry-based fruit ingredients which have the Milk chocolate, of course, immediately comes considering that one-fourth cup of dried fruit flavor and color of blueberry, cherry, straw- to mind when thinking about the use of dairy equals a fruit serving. berry, raspberry, mixed berry, mango, in confections. However, a number of other According to Kristen Girard, Principal pomegranate, or orange. With the high pro- dairy-based ingredients are providing new Food Scientist for Ocean Spray’s Ingredient cessing tolerance of cranberry, this innovations that may help shape future direc- Technology Group, Lakeville-Middleboro, ingredient maintains its attractive appear- tions of confectionery products. Mass. (phone 508-946-1000, www. ance and piece identity when used as Yogurt, for example, may be used to coat oceanspray.com), cranberries work well in inclusions. fruit pieces such as cranberries. A new confectionery products and can be used in The September 2011 Ingredients section yogurt powder developed by Grande Custom combinations with chocolate, cashews, covered a variety of fruit flavors—both Ingredients Group, Lomira, Wis. (phone

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920-269-7188, www.grandecig. The ingredient can be easily colors. Colors such as a natural com), may help create new con- incorporated into the confection- blue have been created which at fections. The ingredient, Grande® ery application and has no one time would not have been Yogurt Powder, is said to provide impact on taste, color, and tex- possible. Today, natural colors a pronounced yogurt flavor and ture. The company also are finding their way in chewing creamy mouthfeel and texture, highlighted Tegricel ™, a new gum, hard candy, gummy bears, making it suitable for candies, product made from premium milk and other products. Also, natural coatings, and inclusions for con- peptides and bioactives that colors can be used in coating fections. “Through a proprietary helps maintain a healthy gut, systems for confections. process, we are able to deliver creating a healthy environment Ingredients typically not an ingredient that provides a for optimum digestive function. known for their role in adding truer, fresher yogurt flavor profile This ingredient was incorporated color are now being utilized. For than we find in the market today,” in a dark chocolate flavored with example, rice starches, because said Jeff Banes, Applied mint cinnamon and nuts. of their extreme whiteness, make Technology Manager for the At the 2011 Snacks & Sweets them a suitable replacement for company. Expo, a new confectionery item, titanium dioxide in applications Dairy ingredients can help add flavor, texture, Some dairy derivatives are Milk Straws, was launched that such as confections. and better-for-you qualities to confections. also being promoted for their promoted the dairy industry’s Companies are introducing Imagine, for example, pairing a yogurt nutraceutical properties. At the “Got Milk?” campaign. The prod- new pearlescent pigment prod- coating with cranberries, a fruit that offers a bright red color, chewy texture, and a sweet, 2011 IFT Food Expo, Wild Flavors uct—developed by the Magic uct lines that can differentiate tart taste. featured a sweet chew made Milk Straw Co. and the Milk hard and soft candies, chewing Photo courtesy of Ocean Spray with Immunel™ milk peptide that Processor Board—consists of gum, and other confections supports immune health, activat- plastic straws that are filled with through luster effects, color ing the innate immune system. little candy beads. When milk is shifts, and iridescent shimmers. sucked up through the straw, And as mentioned earlier in flavor is collected along the way. this article, inclusions such as fruit can enhance the appear- A Colorful Future ance of the product while This month’s article discussed a providing flavor, texture, and a variety of ingredients that have nutritional profile. application in confectionery The November 2011 products. These included sweet- Ingredients section will go into eners, texturizers, chocolate more detail on these develop- developments, inclusions, and ments, but for now they seem to dairy-derived solutions. One area promise a colorful and exciting that wasn’t addressed was color, future for confectionery prod- which happens to be the topic of ucts. FT next month’s Ingredients section. However, I would be remiss if Next month’s Ingredients section I didn’t at least mention some of will look at the changing global the color developments that are color market, and the different influencing the formulation of ways that formulators are making confectionery products. One, of using of color to enhance the course, would be natural colors, appearance of their finished commonly derived from fruit and product. vegetable sources. Because of stricter labeling laws in the Donald E. Pszczola, European market and concerns Senior Editor • [email protected] in the U.S., increasing attention is being focused on the potential of natural colors. Significantly, companies are developing natu- www.ift.org ral colors that are overcoming Members Only: Read more about traditional challenges in terms of confections online at www.ift.org. Type stability, vibrancy, and other the keyword into our search box at the upper right side of our home page. problems associated with these pg 60 10.11 • www.ift.org