Functional and beneficial confectionery
Date: 09 August 2007
New ideas for profitable products
Rapidly increasing awareness throughout the world of the significance of dietary issues within a healthy lifestyle is leading to the development of a wide variety of new products incorporating functional and beneficial ingredients.
Food equipment manufacturers are investigating new and innovative ways to make existing products acceptable to today’s sophisticated consumers, and to develop totally new concepts incorporating functional ingredients.
This is particularly true in the confectionery industry.The grain based snack, and ready-to-eat breakfast cereal sectors are also feeling the benefits of new technology.
‘Good for you’ confectionery
The rapid growth of sugar-free production of a wide variety of confectionery has diminished negative attitudes, and given sugar-free candies a harm-free image, enjoyable by adults and acceptable for children without any feeling of self-reproach.
The potential, however, is far greater than simple sugar-free versions of existing brands: the use of functional ingredients makes it possible to go a stage further, and develop sugar-free confectionery with a ‘good for you’ positioning.
Functional confectionery is evolving to fill the gap between medicated and mainstream products, with brands that are as enjoyable as any conventional candy, and also improve well-being.
Typical ingredients being used include vitamins (B, C & D particularly), calcium and beta-carotene. They provide benefits that address health and vitality concerns, and can be categorized in four main areas:
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Fresh breath, with active ingredients, new formats and delivery systems, evolving for
deep cleaning and other oral care claims, -
Therapeutic, from immediate cough/dry throat relief to longer term protection with strengthening ingredients.
Nasal decongestants also fall into this category. -
Energy and alertness, inspired by sport and energy drinks, with vitamins and minerals.
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‘Feel well’ products that bring freshness, relaxation and balance, plus digestive aid.
Herbal remedies such as ginseng, plus ingredients such as chamomile, vanilla and mint, which claim a physical benefit in their own right plus have a calming physical effect are all possibilities.
Xylitol based confectionery
A typical example of recent progress is an innovative Xylitol based process from Baker Perkins that enables confectioners to maximise value from the growth market for candies with a healthy image.
The ServoForm SFX depositing system produces a unique range of sugar free / Xylitol combinations, plus the full range of sugar-free hard candies; and functional / medicated confectionery.
Xylitol, conventionally used in chewing gum and toothpaste, offers well-proven health benefits.
These include a reduction in tooth decay with long-lasting protection against caries, and suitability for diabetics because of a low glycemic index.
For diet-oriented consumers, Xylitol has 40% less calories than other carbohydrates
Sugar free products with a Xylitol component will appeal to companies seeking to reach new, self-aware consumers in the higher-value ‘good for you’ confectionery sector.
The properties of crystallised Xylitol are a clear-cut cooling sensation that can augment breath / mouth freshening applications.
This is coupled to a distinctive mouth feel: combined with a conventional sugar-free component, the result is a product that has contrasting taste and texture sensations.
There is also virtually limitless scope for colour and flavour combinations to maximise the natural sensation.
Adding a Xylitol component creates a more sophisticated product appealing to adult consumers and commanding a higher price.
It goes a stage beyond sugar-free candy by adding a positive dental health benefit.
Real fruit in jelly and gum
Potential for profitable brands evolves from new ServoGel depositing technology developed by Baker Perkins to provide manufacturers with a unique new solution for the production of jelly and gum fruit snack products that can be positioned as fruit substitutes.
Real fruit pieces can be included within the jelly or gum, along with real fruit juice added as a centre filling or in the syrup;
produced in low sugar / sugar free formats, there is no more than 1% fat.
The ability to validate the process, with a high level of control over product traceability provides many competitive advantages.
Functional ingredients such as vitamins and calcium can be added as well as medicated ingredients to relieve the symptoms of coughs and colds.
Gelatine-free products can also be made using the technology.
Appeal can be further broadened by the use of exotic flavours such as passion fruit and mango, as well as favourites such as orange, strawberry and apple.
Chewing gum
The boundaries of end-product choice for chewing gum manufacturers have been broadened through innovative gum-to-mould depositing technology.
Dental, functional and nutritional properties can be added for purposes such as tooth whitening, nasal decongestant and vitamin delivery, and previously unattainable variety added through new and unique shapes with diverse colour and flavour combinations,
Ingredient incorporation systems
The risk of damaging temperature sensitive ingredients during the depositing process can be avoided by using technology developed for the latest Baker Perkins ServoForm range of depositors. This allows for volatile or delicate ingredients to be incorporated very late in the process. Alternatively, this problem may be by-passed by including ingredients in a soft centre within the candy, as this is processed at a lower temperature.
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