New product concepts for the confectionery industry
Date: 20 December 2007
Baker Perkins at Interpack
Baker Perkins will introduce a range of new processes and end products, incorporating natural ingredients such as fruit, and functional ingredients such as vitamins and calcium, that enable confectionery companies to thrive in a market rapidly evolving to include health and indulgence lines alongside traditional sugar confectionery.
The Baker Perkins stand (Hall 2 stand A03) will feature an interactive Product Forum with an attractive array of samples, where customers can discuss their ideas, and explore Baker Perkins’ capability with the company’s food technologists.
Concepts will cover fruit snacks, hard candy and lollipops, jellies and gums, plus toffee and fondant. Visitors to the stand will be able to see how Baker Perkins’ process technology provides the link between the end products and the production equipment.
Baker Perkins has adapted its process technology to enable confectioners to meet consumer interest in healthy or indulgent confectionery while retaining the capability to manufacture high quality traditional sugar confectionery.
Deposited fruit snacks are a brand new concept being introduced by Baker Perkins at Interpack. These products are 100% fruit, all natural and contain no added sugar. They can be positioned as a means of increasing fruit intake for both children and adults.
They are made using the ServoGel process. This is also suitable for jellies and gums which can be either traditional products or aimed at the healthy confectionery sector with the inclusion of fruit pulp, fruit juice or real fruit pieces within the jelly or gum. Real fruit juice may be added as a centre filling and the healthy profile further enhanced with vitamins, calcium or other beneficial ingredients.
The ServoGel process provides confectioners with a unique new solution for the production of jellies, gums and fruit snacks.
ServoGel is a final solids depositing process that is clean and energy efficient. It removes the need for starch, and eliminates the associated handling, cleaning, and drying equipment costs, as well as offering significant reductions in energy costs.
ServoGel is based on Baker Perkins’ well proven ServoForm depositing platform for efficient production of high quality hard candy, flat and ball lollipops. A ServoForm depositor with a full array of different mould types and an automatic lollipop stick placer will be exhibited at Interpack.
The latest variant for hard candy is the ServoForm SFX, used for producing a unique range of sugar free candy / 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 dental health benefits. This type of beneficial 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.
They address health and vitality concerns, and benefits can be as diverse as fresh breath, cough/dry throat relief, energy and alertness, and a ‘feel well’ sensation contributing to relaxation. The ability to validate the ServoForm process, with a high level of control over product traceability, will be attractive to companies in the medicated and pharmaceutical confectionery sectors.
Another variant of the ServoForm is used for soft candy including toffees, caramels, pectin jellies and fondants. ServoForm technology offers the opportunity to create layered, striped or filled products with two components - for example, fondant with fruit paste. Often chocolate coated, this type of confectionery is extremely popular in Eastern Europe and is ideal for confectioners looking to benefit from the increasing interest in indulgent confectionery.
The Product Forum will demonstrate the broad capability of ServoGel and ServoForm depositing, with an exciting range of products featuring the latest flavoursfrom Firmenich.
Other equipment on show will include the latest plate pack cooker for gums and jellies and the AirForm rotary moulder, for scrapless forming of innovative and attractive mints, sugar paste, marzipan, fondant, praline, fudge and gum.
![[logo] Fivesite.co.uk](/gfx/gfx_logo_fivesite.gif){kind=logo}
