ISM Fair— Trends and Products New products and trends on the global market and at the 2000 International Sweets and Biscuit Fair (ISM).

David M. Schengrund

n abundance at the International Sweets and Biscuits filled. They were also shown covered with soft milk IFair were ; mints (especially sugarfree); func- creams, nuts, , , , nougat, fruit gels, tional foods; seasonal products; dextrose tableting; sugar and confectionery pieces and dairy-based binder. organic products; confectionery applications to baked In some products multicombinations were used. goods and baked goods used in confections; Some baked products — cookies and crackers with Milk , dark chocolate, and multiple designs —are marketed to kids for eating and combinations either as blends or used side by side, were for play. Two interesting concepts need highlighting: available in different product sizes and shapes. split-baked cookie batter plus chocolate, and sweet There were with 75 percent cocoa solids doughs with confection pieces and savory flavors. and dietetic chocolates using maltitol and inulin. Also, In sugar confections lollipops had a big presence. In high-quality panned articles using fruit, nuts and nut addition to being part of toy kits, there were several pastes, baked pieces, spices and combinations. There interesting twists: fruit-flavored gummi pops (sweet were organic chocolates as paste, pieces, solid and filled and sour), soft fruit nougat on a stick and granulated bars and organic-panned lentils. sugar, sour fruit-flavored lollipops in disc shape, coated Fillings included crunchies (baked goods), fruits, creams, cocoa nibs, chocolate flakes, cereals, sunflower with caramel. kernels, honey, yogurt, rolled wafers, sponge cakes, cook- There were many fruit-flavored and filled hard can- ies, biscuits, sugar confectionery pieces and whole pieces dies — occasionally with or menthol — either sugar (plain and filled), nut pieces and pastes, whipped nougat, or sugarfree and even with a liquid licorice filling. Dex- aerated chocolate, caramel, jellies and dextrose (for trose pressed tablets delivered functional foods and cooling sensation). enjoyment via sweet and sour fruit flavors with some Wafers — as tubes, sheets, pieces and shapes — con- fizzy sensations. tinue to give texture and form and continue to be used There were unique animal shapes, either loose or on with creams, followed by chocolate or fruit-flavored a . We continue to see the use of , tof- white chocolate. Biscuits had chocolate in between; fee, foams (including marshmallow), chews, gummies chocolate was also used as a base for premium biscuits. and gels that deliver flavors within and/or on top of Cheesecake, puffed pastry, sponge cakes, Swiss rolls, sugar confections. As mentioned earlier, sugar confec- biscuits, cookies, muffins, whole grain crisps, crackers, tions were used in chocolates and baked goods. Sugar rice cakes, cereals, crisped rice, crisped corn and extruded and sugarfree confections along with cereal grains were graham flour pieces were shown “as is” or confectionery used to deliver functional food value.

The Manufacturing Confectioner • April 2000 47