Confectionery Concoctions

Candy that smell like roses. Chocolate bars made with potato chips. Chocolate truffles with probiotic properties. Confections heated up with jalapeno flavors. And chewing gums delivering new flavor twists. These were just a few of the “confectionery 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 having a rough ride in 2010, as a result of rising prices in the wake of increasing raw material costs, particularly for cocoa and sugar.” Chocolate continues to dominate confectionery—both in market value and launch activity—with chocolate accounting for more than two-thirds of the confectionery launches tracked by Innova. This was ahead of sugar confectionery (with just under 30%) and chewing gum (with 5%).

With the global confectionery market continuing to grow and expected to reach $171 billion by 2014 (as stated in a recent report by Business Insights), these product launches may prove particularly interesting as they demonstrate some of the potential directions that confectionery is taking in terms of health, indulgence, costs, and other considerations.

For example, the Hershey Company recently introduced two aerated chocolate products, Air Delight chocolate bars and Air Kisses. The products have a light and airy texture, providing a new taste experience, and because the chocolate has little bubbles created by air, they offer less calories—a plus for the more health conscious. From the formulator’s perspective, the use of aeration may be one innovative way to respond to the high costs of cocoa and sugar—growing concerns for today’s confectioners.

Confections can provide delivery mechanisms for specific health components. In the U.S., Coco Preggers, a range of chocolate truffles with added folic acid and DHA omega-3 fatty acids, has been launched by Xan Confections, Irvine, Calif., and is aimed specifically at pregnant women. Italian confectioner, Agostoni Chocolate, also uses the chocolate format to provide special probiotic properties.

“Potato Chips in Chocolate” bar is appropriately named by its manufacturer, Chuao Chocolatier, San Diego, Calif. The company created a very unusual combination, boldly pairing the salty crispness of potato chips with the sweetness of chocolate. This confection may just satisfy both lovers of potato chips and chocolate.

Hard candies that smell like roses are offered by Alpi, a Bulgarian confectioner. This “Perfume Candy” is said to emit a smell of roses through the skin when consumed. These low-calorie candies contain rose oil components in the form of an ingredient known as geranoil. Talk about “smelling like a rose.”

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And let’s not forget the 2011 Sweets and Snacks Expo which proved to a “candy mine” for new product launches, especially extensions to existing lines of products. Mars debuted such creations as the Snickers Marathon bar, Snickers Peanut Butter Squared, and M&M Pretzel. The Jelly Belly Candy Co. launched a new line of jelly beans, Jelly Belly Chocolate Dips, in six flavors (Very Cherry, Coconut, Strawberry, Raspberry, Orange, and Mint), each dipped in rich dark chocolate. Wrigley introduced chewing gums in a new dessert flavor, Orange Crème Pop. And Hershey’s Jolly Rancher Crunch ‘n Chew offers a chewy center inside a hard candy shell.

In their development of new products, confectionery manufacturers are trying to address a number of trends. These might involve the creation of indulgent confections that can deliver better-for-you benefits. Or those that provide nontraditional pairings, such as jalapeno and mint or seeds and chocolate. Or those that offer new textures that can excite or calm. Or those that meld a sense of retro with that of modern. Or those that combine portion control (smaller sizes) with a heightened sense of indulgence through the use of colors, flavors, or textures. Or (taking the approach that toothpaste manufacturers have done) develop products that cater to specific problems associated with oral health (tooth decay, teeth whitening, tongue cleaning, and even perhaps gum health). Anything is possible if you use your imagination.

Imagine Willie Wonka showcasing his confections of tomorrow. What would they be, and would they suggest a reinvention of the candy industry? Ingredient innovations in the areas of sweeteners, texturizers, flavors, chocolate, fat replacers, and better-for-you components can help provide the formulator with new tools and approaches that can shape future directions for confections.

Yes, the candyman can. Appropriate words as this article looks at the role—and the significance—that the following ingredient developments can play to make this “reinvention” a reality.

Sweeteners and Confections
University of Illinois researchers have demonstrated that sugar doesn’t melt, as previously believed, but rather decomposes. These findings, especially important to candy makers, can be used to manipulate sugars and improve flavor, consistency, and texture of products.

“Certain flavor compounds give you a nice caramel flavor, whereas others give you a burnt or bitter taste,” observed researcher Shelly J. Schmidt, a University of Illinois professor of food chemistry. “Food scientists will now be able to make more of the desirable flavors because they won’t have to heat to a ‘melting’ temperature but can instead hold sugar over a low temperature for a longer period of time.” Candy makers will be able to use a predictable time-temperature relationship, as the dairy industry does in milk pasteurization, to achieve better results, she added.

Schmidt and graduate student Joo Won Lee determined that the melting point of sugar was heating-rate dependent. “We saw different results depending on how quickly we heated the sucrose. That led us to believe that molecules were beginning to break down as part of a kinetic process,” said Schmidt. She explained that a thermodynamic melting material, which melts at a consistent, repeatable temperature, retains its chemical identity when transitioning from the solid to the liquid state. The researchers used high-performance liquid chromatography to see if sucrose was sucrose before and after “melting.” And they found it wasn’t. “As soon as we detected melting, decomposition components of sucrose started showing up,” she noted.

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To distinguish “melting” caused by decomposition from thermodynamic melting, the researchers coined a new name—”apparent melting.” They demonstrated that glucose and fructose are also apparent melting materials.

Ironically, the researchers hadn’t intended to turn an established rule of food science on its head. But they began to suspect that something was amiss when they couldn’t get a constant melting point for sucrose in the work that they were doing. “In the literature, the melting point for sucrose varies widely, but scientists have always blamed these differences on impurities and instrumentation differences. However, there are certain things you’d expect to see if those factors were causing the variations, and we weren’t seeing them,” said Schmidt.

In addition to the “sweet” implications that this research may have on future candy formulating, a number of alternative sweetener solutions are being explored that may have interesting potential in this sector as well. For example, in October 2010, Belgium-based Barry Callebaut (+32 53 73 03 32, www.barry-callebaut.com), launched a stevia-based chocolate for European confectioner Cavalier Chocolate. Sugar was replaced by a sweetener solution which has 65% less calories than sugar, is high in fibers, and contains a maximum of 5% sugars. For the U.S. market, this chocolate product can be labeled as no-sugar-added dark chocolate or simply dark chocolate. In June 2011, Barry Callebaut rolled out dark chocolate made with the stevia extract for its North, Central, and South American markets. In developing the new chocolate, the company replaced sugar with a sweetener solution consisting of dietary fibers, erythritol, and stevia extract, resulting in a product with zero calories per serving. The company maintains that the product has the same taste, texture, and aroma as traditional chocolate. It can be used in a variety of applications, including molding, enrobing, and inclusions, or it can be customized for a specific application.

Corn Products International, Westchester, Ill. (phone 708-551-2536. www.cornproductsus.com), offers several sweetener solutions for use in confections. For example, erythritol is an attractive sugar-free sweetening alternative, but it does not compress properly for mints and tablets. The company responded to this challenge by developing Erysta® co-processed directly compressible erythritol. A prototype spearmint-flavored mint featured this ingredient which contributes a smooth mouthfeel and texture. Containing zero calories, it is naturally sweetened with Erysta and Enliten® Reb A stevia. Another sugar-reduced prototype, a rich dark chocolate, was also made with the stevia ingredient.

Wild Flavors Inc., Erlanger, Ky. (phone 859-342-3744, www.wildflavors.com), developed confectionery prototypes sweetened with Stevia Reb-A 80 with the company’s taste modification technology. One example included Coconut Lime Mojito Gum that is based on a trendy mint mojito with a coconut spin. A collaborative agreement between Wild Flavors and Domino Specialty Ingredients, West Palm Beach, Fla. (phone 561-248-1852, www.dominospecialtyingredients.com), designed to bring better-for-you sweeteners into the marketplace, may also have an impact on the confectionery segment, helping to develop products made with stevia blends.

BENEO, Morris Plains, N.J. (phone 973-867-2140, www.beneo.com), a division of the Sudzucker Group, has developed a number of sugar-free confectionery prototypes that highlight the use of its ingredient portfolio, promoted under the name Sweets Collection.

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For example, the company’s isomalt, a sugar replacer naturally derived from sugar beet, offers confectionery applications a variety of benefits. It is low glycemic, has low calorie content, and does not promote tooth decay. It also provides low hygroscopicity for improved shelf life and has the ability to prolong flavor intensity and enhance brilliance in color. Because of these benefits, this polyol may be used in new concepts such as filled confections that combine chewy and hard candy, as well as candies that support a sustainable approach to manufacturing. Two examples included an amaretto-flavored candy (Amoretto) and a coffee candy (Cobeca).

Another sugar-free concept using isomalt was appropriately called Volcano. This sandwich candy combines a hot and cold mouthfeel using chili and ice flavoring. The top and bottom layers are transparent while the opaque center’s coloring is “volcanically” red. The low viscosity of isomalt reduces any bubbling effect to the end product and the lower temperature at which the candies are deposited results in a better flavor. Also developed was the concept of Pick ‘n’ Mix, which presents small candies that embrace both classic and unusual flavors, such as fruit, wasabi, and cheesecake. The low solubility of isomalt prolongs and intensifies the taste of the candies, and its low viscosity facilitates a perfect shape. Being low-hydroscopic, the candies do not need any extra wrapping and therefore allow a broad range of different positioning possibilities via packaging.

Recently, isomalt was incorporated in a fragrance-transmitting candy now available for the first time in Europe. Based on an idea developed by Beneo, this concept was picked up by Alpi, a confectionery company from Bulgaria. The rose-scented boiled sweet, marketed under the name Deo, is sugar free, low calorie, and low glycemic. After consumption, it will transmit an attractive rose fragrance through the pores of the skin. Because of isomalt’s slow dissolution properties, the taste experience is enhanced by the prolonged transmission of the subtle flavor of rose in the mouth, and also through the longer-lasting rose-scented fragrance on the skin.

A mint-flavored, chocolate-filled chewy candy was made with Beneo’s next-generation carbohydrate, isomaltulose (Palatinose™). Sucrose is replaced by this carbohydrate which is fully digested and provided prolonged energy. Tests have shown that, when added to confectionery products, this fully digestible disaccharide creates a stable, less sticky mass which leads to improved machinability as well as to finished chewy candies that keep their shape well. Derived from beet sugar, the white crystalline powder offers a prolonged energy supply in form of glucose. Because the sweetener is low glycemic—causing a slow, sustained increase in blood sugar levels rather than a spike associated with many sugars—it is especially suitable for use in developing confections for individuals with diabetes. Furthermore, it is noncariogenic (because of the strong molecular bonds holding the sweetener’s molecules together, it cannot break down into its component sugars in the mouth).

Beneo’s portfolio also supports the development of sugar-reduced chocolate. By incorporating Orafti® inulin and isomalt into their chocolate creations, manufacturers can develop caloriereduced products that are low in sugar, or that carry a “no added sugar” claim, and are low glycemic as well. In addition, the use of inulin in a product increases the dietary fiber content and helps promote digestive health.

And Beneo is expanding its chewing gum research and development capabilities. Installing a kneading, extruding, rolling, and scoring machine at its laboratory in Germany, the company will be able to research the numerous possibilities of isomalt in chewing gum cores. The use of this equipment will allow the company to provide its customers with comprehensive support in the development of new sugar-free gum products—from coating to core.

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Tate & Lyle, Decatur, Ill. (phone 217-421-2331, www.tateandlyle.com), recently launched Purefruit™, a sweetener made from monk fruit extract which may be used to reduce sugar in formulations. Such a sweetener may prove beneficial in confectionery applications. In addition to its taste and sweetening properties, it would enable a “sweetened with fruit extract” claim. This claim could be especially appealing in confections because this sector has had a long affinity with fruit ingredients (as we will see later in this article). Imagine, for example, the use of this extract in chocolate where it would contribute sweetness without bitter notes associated with other sweeteners. Studies have also shown that monk fruit juice concentrate can mask bitter dark chocolate notes, although I am not sure if this applies to the purified sweetener as well. It would be interesting for future studies to look at this area, in particular. In addition to its new monk fruit extract, Tate & Lyle offers other sweetener options for use in confections. These include crystalline fructose (Krystar), sucralose (Splenda), and soluble corn fiber (Promitor). Don’t be too surprised if blends are created using monk fruit extract with these other sweetener possibilities.

The combining of glucose syrup, dextrose, polyols, starches, and fibers enables Roquette America Inc., Keokuk, Iowa (phone 319-524-5757,www.roquette.com), to make available a large range of sweeteners that provide excellent bulk and textures for use in confections and chocolate products. Used alone or in different combinations, these sweeteners are suitable for both traditional recipes and sugar-free or low-sugar versions. Most recent, the company introduced SweetPearl™ maltitol which provides natural sweetness, improves nutritional value, and intensifies flavor. It can help bring out a chocolate product’s inherent aromas and character, while delivering excellent texture performance, and can provide a reduction in sugars, calories, and glycemic response, while being noncariogenic. For chewing gum and confectionery coatings, SweetPearl can offer a range of textures, such as the combination of a crunchy coating on a soft center, and it can enable a sustained flavor release and enhanced fruit flavors. On September 14, 2011, Roquette held its grand opening of a new, state-of-the-art innovation center located in Geneva, Ill. The facility includes various application laboratories where prototypes and ingredients were showcased.

Texturizers and Confections
“Hearing is believing” was recently demonstrated by TIC Gums Inc., White Marsh, Md. (phone 410-273-7300, www.ticgums.com). The crunchiness of candy is an important part of the enjoyment of eating, yet describing the characteristics of the crunch can be difficult. For that reason, the gum supplier created a sound library of MP3 recordings of the chewing experience of candies and a visual representation of the decibel level of each. (MP3 is a digital audio encoding format using a form of data compression.) As each food’s sound is unique, like that of a fingerprint, the new collection is named “Crunch Prints.”

The recorded sound levels and visuals demonstrate the impact of texture in a variety of confections. Customers can compare the crunch prints of various confections, including panned chewing gum, candy-coated breath mints, candy-coated chocolate pretzels, candy-coated fruit candy, candy-coated milk chocolate, hard-panned fruit candy, malted milk balls, and small hard-panned tangy candy.

For example, the recorded sounds of three pieces of gum that were each coated (panned) with different texture agents suggest that claims of crunchier exteriors provided by alternatives to gum Arabic in the confectionery industry are noteworthy. A comparison of the sound and decibel maps of candy-coated gum panned with traditional gum Arabic vs. those made with TicaPAN 311 and TicaPAN Quick Crunch demonstrate how gum Arabic alternatives can deliver more crunch and other benefits to the candy and confection industry. The sound of crunching that comes from the first bite of gum or candy is very satisfying, but it can also be indicative of freshness or the lack thereof. The amount of crunch in a food item can help communicate its freshness.

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A crunchier-sounding shell is evidence of a stronger, more robust outer coating. Sturdier exteriors will result in less breakage during transit and storage. The more durable outsides will also help to protect food items with centers that contain oxygen-sensitive oils from the ravages of oxidation. Foods that are protected from the atmosphere will experience longer shelf lives and deliver the flavor the food designer intended.

The decibel level readings and visual of each will provide the food industry with a tool for comparing the desired crunch. As crunch often connotes newness, consumers are more likely to be repeat buyers of any food that delivers a satisfying mouthfeel.

“The crunch print sound library is another way for TIC Gums to reinforce the importance of texture in the enjoyment of food,” said Gregory C. Andon, the company’s President. “We know there are times when assigning texture early in the development process is overlooked. Our systematic approach to achieving texture will work for food scientists, allowing them to engineer texture into their products and deliver the experience to consumers that they intend.”

The recorded MP3 files form a virtual library that documents 25 different noises of chewing confectionery items as well as other foods such as carrots, chips, and crackers. The files are included on the company’s website at www.ticgums.com. In addition to the sound files, there are eight new texture attribute maps for panned confections.

TIC Gums provides the tools necessary to objectively discuss texture, including a texture language and attribute maps that enable articulation of texture. The new sound library and the other tools can increase the awareness among product developers who can use this language to generate significant innovation and product variety simply by focusing on fundamental texture attributes. It is with these new tools that food scientists and developers will see and hear the positive textural attributes associated with panned confections and other consumables.

Gum Technology Corp., Tucson, Ariz. (phone 520-888-5500, www.gumtech.com), offers several gum solutions which can be used extensively in confectionery items to improve emulsion, elasticity, texture, and mouthfeel. They may also be used in icings specifically to prevent sugar bloom and cracking. For example, Coyote Brand® Stabilizer AC-0112—a blend of gum Arabic and cellulose gum—is an excellent stabilizer in icings and fondants, especially when replacing tragacanth which tends to be very expensive. Furthermore, as the company notes, as the industry promotes more lower-sugar and lower-fat items, gums are helpful in improving the mouthfeel and texture that tends to be missing in these products. Gums, though used at a very low usage level, are also a good source of fiber.

Starches can also play an important role in the future directions that confections take. Traditionally, starch and starch derivatives can be used in confections for a number of reasons, including gelling, thickening, textural stabilization, foam strengthening, film forming, adhesion, glazing, dusting, and aiding flow and molding and shaping. In particular, starches can be used to create new and novel textures while doing this in cost-effective ways.

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For example, National Starch Food Innovation, Bridgewater, N.J. (phone 908-685-5555, www.foodinnovation.com), replaced gelatin in a fruity gummy candy using Perfectagel™ MPT potato starch. The starch, which reportedly delivered an ultra-high clarity and very high elasticity in full or partial gelatin replacement, did not compromise the candy’s chew and texture properties. This ingredient provides significant improvements over previous starches, which when used as gelatin replacers, could cause the product to lose some clarity and functionality properties. Furthermore, the use of this starch could provide cost benefits. Also, in the development of sugar-free gummy candies, starches can provide some of the texture that is lost when replacing sugar. Other starch options for replacing gelatin are also available. Perfectamyl Gel MB provides the same clarity with a short texture. The Etenia® series of clean-label starches allow for ultra-high clarity and very high elasticity, making them well suited for full or partial gelatin replacement in gummy-type candies. These starch options are offered as a result of the alliance between Avebe and National Starch.

Starches can also work in combination with gums to provide confections with improved functionality. Gum Technology’s new cost-efficient line of complete gum and starch systems, called GumPlete, are said to demonstrate excellent functionality in confections. In frostings and icings, GumPlete SCC-CN-301 creates viscosity, holds aeration, and provides texture with a smooth mouthfeel. It also improves freeze/thaw stability and prevents sugar bloom. In fruit fillings, GumPlete ST-FF-301 improves bake stability and bind moisture.

Cargill, Minneapolis, Minn. (phone 952-742-6000, www.cargil.com), has available a wide range of texturizing ingredients which may be used alone or in combination in confectionery applications. Lecithin, starch, pectin, and carrageenan, and other texturizers can be applied to chocolate, confectionery fillings, coatings, aeration confections, chewing gums and bases, jellies, and panned confections. “Texture plays a critical role in the development of all types of confections,” noted the company. “For confection manufacturers, texturizing ingredients do everything from providing stability to extending shelf life. For consumers, texture is what gives a confection a pleasing mouthfeel—a key part of an enjoyable sensory eating experience.”

Chocolate and Confections
The Hershey Co. introduced into the marketplace two aerated chocolate products, Air Delight chocolate bars and Air Kisses. According to the company, the aerated products provide a subtle, new way to enjoy pure Hershey’s chocolate. Their light and airy texture allows the chocolate to melt with ease over the tongue. And while the chocolate bubbles provide a new taste and texture sensation, they help reduce calories.

In 2007, Hershey formed an alliance with Barry Callebaut, which developed aerated chocolate chunks and chocolate fillings for use in a range of applications, and these new market launches from Hershey may be indicative of that evolving relationship.

As explained by Barry Callebaut regarding its line of products, aeration can increase a filling’s volume by up to 30–50%, which not only makes it lighter, but also reduces the number of calories per serving without losing the full taste sensations. Even better, aeration ensures a less fatty taste and a pleasant mouthfeel. With its special composition, the fillings provide a long shelf life, technical compatibility, and good fat bloom resistance. And they can be readily customized.

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The success of aerated chocolate will, of course, depend on the tastes of the individual consumer. From an ingredients perspective, the concept of aeration provides some interesting possibilities. With cocoa and sugar becoming more expensive, the addition of air can help create an innovative product while bringing costs down.

Barry Callebaut is also looking for other ways to create healthier confectionery alternatives. Following increased consumer demand for products that are lower in saturated fat and in anticipation of new European measures, the company offers a wide range of filling and coating applications with significantly lower saturated fat content. In confectionery fillings, for example, reductions of saturated fat up to 60% have been achieved without affecting quality.

Callebaut® Finest Belgian Chocolate™ is launching its 100-year anniversary in the U.S. with culinary demonstrations. Top confectioners—along with pastry chefs, bakers, and other culinary professionals—celebrated this event, learning from master chefs how to perfect their techniques using Callabaut chocolate. Among the highlights was Chef Jean-Pierre Wybauw, world-renowned chef and chocolatier, providing a confectionery demonstration. A new chocolate ingredient from ADM, Decatur, Ill. (phone 800-637-5843, www.adm.com), reportedly provides a breakthrough for manufacturers looking to capture the sought-after characteristics of real chocolate, but who have struggled with the issues of using it in solid or liquid form. Previously, the established practice has been to use cocoa powder and chocolate, but this has proven unsatisfactory as neither product alone gives the optimal impact. The new ingredient, deZaan Microflakes, combines the best qualities of each, bringing them together into one innovative solution. Formulated to disperse and dissolve easily without the need for pre-melting, it improves processing efficiency, contains at least 15% less fat than regular chocolate, and can deliver cost-effective benefits. Artisan confectioners can enjoy ease of handling and increased output due to the faster cooling and setting properties of the new ingredient, which can be used to create innovative products.

ADM’s line of specialty chocolate, deZaan Belgian chocolate, is ideal for use in confections, taking formulations to the next level in terms of flavor, richness, texture, and color. Varieties in the line include creamy milk, intense dark, and white varieties. At the 2011 IFT Food Expo, the company celebrated the 100th anniversary of its deZaan brand by featuring chocolate truffles made with pure Belgian chocolate. Many a sweet tooth was satisfied by these rich, indulgent treats.

According to ADM, chocolate-based confections can be used as vehicles for delivery of functional additives. One area of interest is the addition of soluble fiber which can be easily added into the formulation to increase the fiber content of the finished product. ADM/Matsutani joint venture supports Fibersol-2 soluble corn fiber, a digestion-resistant maltodextrin that is 90% dietary fiber. It has been used in chocolate-based items, such as chocolate coatings and chocolate drops, to reduce the overall sugar and calorie content, as well as increase the dietary fiber content of the finished product. The use of the ingredient requires minimal formulation and process adjustments; it is heat stable; has no added flavor; and is compatible with reduced-sugar, low-sugar, sugar-free, and no-sugar-added formulations.

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Germany-based Herza Schokolade GmbH & Co. KG (phone +49-0-40-500-176-0, www.herza.de) developed microsized chocolate pieces (which may require a magnifying glass to see). These tiny pieces enable manufacturers to offer products containing chocolate “without unduly increasing the production costs.” They are widely dispersed and give the end product a “chocolaty” appearance although less material has been used. (A kilogram of the classic chocolate ingredient contains about 10,000 pieces while a kilogram of micro-drops contains more than 500,000 pieces.) Customers can choose between little square micro-slivers and micro-drops that are no bigger than the head of a pin. The micro-pieces are available as white, milk, or dark chocolate and as a three-color mix of all the variants. That makes it possible to use the slivers as taste carriers by adding special flavoring components such as coffee or fruit to the coating. In chocolate confectionery applications, the slivers are very effective as an outer shell. With the aid of the micro-pieces, bars of white chocolate can be given a stracciatella effect (producing visible chocolate dots).

Inclusions and Confections
One of the most popular inclusions for confectionery is, of course, nuts. The Almond Board of California, Modesta, Calif. (phone 209-549-8262, www.almondboard.com), reported that Market Insights global new products report noted that confectionery remains the leading category for global almond introductions, and even increased by 25% in 2010. In separate studies conducted by ABC, consumers around the globe feel that chocolate with almonds is more nutritious (75%), tastier (74%), and crunchier (73%) than chocolate without almonds. ABC claimed that almonds are the nut consumers are most likely to associate with chocolate, and approximately 70% of consumers are more likely to buy a chocolate product with almonds over one without, demonstrating opportunity for manufacturers to meet the demand for chocolate almond products.

To better understand consumers’ attitudes regarding the use of almonds in chocolate products, ABC commissioned a global quantitative chocolate study from eight different markets, including the United States, United Kingdom, France, Germany, Japan, Russia, India, and China, collectively accounting for 58% of the world’s chocolate volume and 56% of the value.

In its Formulations 2011 guide, California Walnut Board, Folsom, Calif. (phone 916-932-7070, www.walnuts.org), developed several confectionery prototypes that demonstrated the versatility of walnuts. Some examples included Dark Chocolate Dipped and Cocoa Powder Dusted Walnuts, Walnut Butter Sandwich Confection, and an Assortment of Seasoned Walnuts. In confections, California Walnuts can add a number of benefits, including taste, crunchiness, and nutritional value. One ounce of walnuts reportedly contains plant-based omega-3 fatty acids (2.5 g), protein (4 g), fiber (2 g), and a good source of magnesium and phosphorous.

GSB Flavor Creators, Kennesaw, Ga. (phone 770-424-1886, www.gsbflavorcreators.com), offers a line of “nutty” flavors that may have application in confectionery products. These include Cashew Curry, Prickly Pear Peanut, Cinnamon Hazelnut, Sesame Seed, Southern Pecan, and several versions of almond, Macadamia, and hazelnut.

In addition to nuts, seeds and seed derivatives can also play an important role in adding flavor and texture to a variety of confections. 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 confectionery products and, according to the company, can appeal to kids’ tastes. It can offer a cost-effective alternative in formulating new products for people with peanut allergies.

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And when talking about inclusions for confections, let’s not forget fruits which have had a particular compatibility with chocolate. Fruits such as blueberries, cranberries, and cherries have been promoted for their health benefits, making them especially suitable in a traditional “fun” category such as confections. The “better for you” characteristics of fruit can help drive new innovations while adding a range of new textures, colors, and flavors to the finished product. And, of course, in recent years, the exploration 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 blueberries, to build up the “healthy halo” of confections provide exciting possibilities, noted U.S. Highbush Blueberry Council, Folsom, Calif. (phone 650-824-6395, www.blueberry.org). A combination of ingredient pairings, such as blueberries and flax, blueberries and green tea, blueberries and oatmeal, and blueberries and dark chocolate can help push confections into the healthy snacking arena, positioning these products in a whole new direction. Confectioners who utilize real fruit, such as blueberries, can promote a variety of benefits, including natural sweetness, added fiber, natural color, and nutritional value. Moreover, confections that provide a full fruit serving are possible when considering that one-fourth cup of dried fruit equals a fruit serving.

According to Kristen Girard, Principal Food Scientist for Ocean Spray’s Ingredient Technology Group, Lakeville-Middleboro, Mass. (phone 508-946-1000, www.oceanspray.com), cranberries work well in confectionery products and can be used in combinations with chocolate, cashews, vanilla, and a variety of other ingredients. Their bright red color; chewy texture; and sweet, tart taste can help confectionery items stand out on the shelves. And because of their nutritional value and links with health, the use of this fruit can send a strong marketing message. For manufacturers, taste and supply stability remain key considerations and confectionery producers are always looking for versatile ingredients that can help them to overcome processing challenges. The company’s sweetened dried cranberries can withstand the rigors of processing. Also available are BerryFusions® Fruits—cranberry-based fruit ingredients which have the flavor and color of blueberry, cherry, strawberry, raspberry, mixed berry, mango, pomegranate, or orange. With the high processing tolerance of cranberry, this ingredient maintains its attractive appearance and piece identity when used as inclusions.

The September 2011 Ingredients section covered a variety of fruit flavors—both traditional and emerging—and many of them can find exciting application in confectionery products. For example, Symrise, Teterboro, N.J. (phone 201-462-2389, www.symrise.com), offers its line of go tropical! fruit flavors which featured mango, guava, papaya, pineapple, lychee, passionfruit, pomegranate, coconut water, and prickly pear. And Comax Flavors, Melville, N.Y. (www.comax.com), launched a line of flavors inspired by traditional Hispanic cuisines that may have application in confections.

Dairy and Confections
Milk chocolate, of course, immediately comes to mind when thinking about the use of dairy in confections. However, a number of other dairy-based ingredients are providing new innovations that may help shape future directions of confectionery products.

Yogurt, for example, may be used to coat fruit pieces such as cranberries. A new yogurt powder developed by Grande Custom Ingredients Group, Lomira, Wis. (phone 920-269-7188, www.grandecig.com), may help create new confections. The ingredient, Grande® Yogurt Powder, is said to provide a pronounced yogurt flavor and creamy mouthfeel and texture, making it suitable for candies, coatings, and inclusions for confections. “Through a proprietary process, we are able to deliver an ingredient that provides a truer, fresher yogurt flavor profile than we find in the market today,” said Jeff Banes, Applied Technology Manager for the company.

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Some dairy derivatives are also being promoted for their nutraceutical properties. At the 2011 IFT Food Expo, Wild Flavors featured a sweet chew made with Immunel™ milk peptide that supports immune health, activating the innate immune system. The ingredient can be easily incorporated into the confectionery application and has no impact on taste, color, and texture. The company also highlighted Tegricel™, a new product made from premium milk peptides and bioactives that helps maintain a healthy gut, creating a healthy environment for optimum digestive function. This ingredient was incorporated in a dark chocolate flavored with mint cinnamon and nuts.

At the 2011 Snacks & Sweets Expo, a new confectionery item, Milk Straws, was launched that promoted the dairy industry’s “Got Milk?” campaign. The product—developed by the Magic Milk Straw Co. and the Milk Processor Board—consists of plastic straws that are filled with little candy beads. When milk is sucked up through the straw, flavor is collected along the way.

A Colorful Future
This month’s article discussed a variety of ingredients that have application in confectionery products. These included sweeteners, texturizers, chocolate developments, inclusions, and dairy-derived solutions. One area that wasn’t addressed was color, which happens to be the topic of next month’s Ingredients section.

However, I would be remiss if I didn’t at least mention some of the color developments that are influencing the formulation of confectionery products. One, of course, would be natural colors, commonly derived from fruit and vegetable sources. Because of stricter labeling laws in the European market and concerns in the U.S., increasing attention is being focused on the potential of natural colors. Significantly, companies are developing natural colors that are overcoming traditional challenges in terms of stability, vibrancy, and other problems associated with these colors. Colors such as a natural blue have been created which at one time would not have been possible. Today, natural colors are finding their way in chewing gum, hard candy, gummy bears, and other products. Also, natural colors can be used in coating systems for confections.

Ingredients typically not known for their role in adding color are now being utilized. For example, rice starches, because of their extreme whiteness, make them a suitable replacement for titanium dioxide in applications such as confections.

Companies are introducing new pearlescent pigment product lines that can differentiate hard and soft candies, chewing gum, and other confections through luster effects, color shifts, and iridescent shimmers. And as mentioned earlier in this article, inclusions such as fruit can enhance the appearance of the product while providing flavor, texture, and a nutritional profile.

The November 2011 Ingredients section will go into more detail on these developments, but for now they seem to promise a colorful and exciting future for confectionery products.

Next month’s Ingredients section will look at the changing global color market, and the different ways that formulators are making using of color to enhance the appearance of their finished product.

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IngredienTalk:
The value of candy may be in the eye (or “sweet tooth” of the beholder. Is candy simply a fun indulgence food? Or does it have other implications that have yet to be tapped? This blog post will try to address some of these problematic perceptions of a very popular category, putting into perspective what might be described as a “confectionery conundrum.” If you care to offer your own conjectures on confections—and you’re an IFT member—visit www.ift.org, type in your name and password, click on the IFT Community button, and go to the blog section. The candyman can. And so can you.

Candy is Candy?
What are candy’s benefits?

I suspect one common answer to this question would be something like, “Hey, candy is candy.” Which means (if I’m allowed to translate) that it’s an indulgence product, one that is designed to make us feel good, give us pleasure, relieve stress, or just provide a fun experience regardless of age. And there’s nothing wrong with that. The world, especially with all of its problems, would be a much worse place without candy to help administer some doses of comfort.

And yet, I have to admit, I find my response to this view somewhat problematic.

On the one hand, I can understand it, and as such, agree with it. When you think about a “fun” food, candy immediately comes to mind—rather than let’s say a meat product. You may love pork chops but I doubt you would nibble on one in the middle of the afternoon during a break. (Unless, of course, it was covered in chocolate.) And because candy is associated with fun and immediate gratification, it is sometimes difficult to take a more serious position on it, especially if you’re a food writer.

Regarding indulgence, it is certainly that. Confections are high in added sugars and fats—precisely those components that make this product so yummy in the first place. (Just because you add a couple of vitamins or minerals to the mix doesn’t change the fact that the product is still a candy high in fat and sugar unless you do a complete reformulation.)

Because these products are fun and indulgent, it seems somewhat misleading to put too much emphasis on their nutritional implications.

Consider, for example, some recent studies that I’ve read. One study claimed that candy and chocolate lovers tend to weigh less, have lower body mass indices and waist circumferences, and have decreased levels of risk factors for cardiovascular disease and metabolic syndrome. The headline of the press release about the study read: “New Study Shows You Can Have Your Candy and Eat It Too—Without Adverse Health Effects.” The media then reported that “study suggests that kids who eat candy are less likely to be obese than their candy-shunning peers.” (Is it just me or doesn’t that sound like something that maybe George Orwell would write, especially after a chocolate binge?) Another study reports that dark chocolate may reduce cholesterol levels in diabetics. And still another study claims that consuming dark chocolate may lower blood pressure and improve the body’s processing of blood sugar. If so, then perhaps chocolate may play a role in fighting diabetes.

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My first reaction to these studies was: “But it’s candy!” Hopefully, no one in the office heard me scream that. I mean if I was given a multiple choice question, Candy is: a) an indulgence food; b) a treatment for diabetes; c) a weight control regimen, or d) a preventive for cardiovascular disease, guess which one I would select?

Needless to say, I do have several concerns regarding these studies.

First, if you do suffer from diabetes or have weight concerns, I would be very careful regarding how much sweets you’re eating, in any case. (And even if you don’t suffer from these problems, I would not be quick to volunteer myself to be some kind of lab rat, perhaps taking larger doses of chocolate than I normally would.)

Second, while trying to measure the health benefits of candy regarding cholesterol, heart disease, and metabolic syndrome, you might want to consider other things like oral health. Otherwise, you might get a cavity for your trouble, in addition to the other more serious ailments.

Third, to be fair, all the researchers involved in these studies warn about misinterpretation and they do put an emphasis on moderation and a healthy lifestyle. For example, regarding the first study mentioned, the lead researcher noted, “We certainly don’t want these results positioned as eating candy helps you to lose weight. This study adds to the evidence base that supports candy’s role as an occasional treat within a healthy lifestyle.” (Gee, based on the arrival of that conclusion, I hope you didn’t spend too much money or time on this study. I mean who exactly is saying that it isn’t okay to eat one candy bar a week? Or even a handful of jelly beans once a day? At the risk of sounding negative, it does seem kind of obvious.)

Also, playing the moderation card in these studies does beg certain questions. Moderation in itself is not the most scientific term—it can mean different things for different people. As such, the results of these studies, if misinterpreted by consumers (which would not be exactly difficult when considering some of these headlines), can have some very disturbing consequences. Furthermore, encouraging moderate consumption of candy doesn’t necessarily ensure that a person won’t be obese or suffer from some other health problem, as there are several factors involved that go well beyond eating one or two candy bars a day. Considering this complexity, I’m not sure how much of a connection can be made between eating candy in moderation and decreased levels of risk factors for health problems. And then there’s that other thought that crosses my mind (perhaps I’m just evil): If your study is promoting the health benefits of a certain confection, then why are you worried about moderation at all? By including moderation in the context of your study, you seem to be taking some of the wind out of your sails, so to speak. Once I hear the term ‘moderation’ used, then that seems to suggest that candy should be eaten with caution—a thought that seems somewhat contradictory to the intent of these studies.

Fourth, where do studies like these take us, what kinds of messages do they send, especially in an age of rising obesity and diabetes? Perhaps, under the banner, “Candy is Candy,” I question how these studies better the consumer or the formulator, for that matter. Personally, I think that there are more constructive approaches that can be taken.

With that, I think I have exhausted “on the one hand.” Now, I would like to explain the problems that I have with the view that “candy is candy.” Candy isn’t just candy. I told you earlier that this was problematic.

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Such a view that “candy is candy” primarily leads to a dead end. It doesn’t do anything to fuel new developments and help the candy industry to reinvent itself by taking advantage of a number of ingredient developments, including new sweetener alternatives, novel texturizers, creative flavor pairings, and chocolate innovations, to name a few. I think this reinvention by the candy industry is very important for a number of reasons.

Consider, for example, portion size. In recent years especially, traditional or existing candy has been made available in bite sizes (and sometimes even smaller than that). It’s the same formulation, but in miniature size. Imagine though using unusual flavors, gourmet kinds of ingredients, and different textures or colors to create new formulations but in a smaller size. What you would have are bitesize treats that offer indulgence and can help control caloric intake.

Another way to reduce calories is through aeration. Several companies, including most recently, the Hershey Co., are doing just that. Hershey introduced a candy bar and Kisses in an aerated form. These products have a light and airy texture that provides a new taste sensation, while helping to reduce calories.

With new developments in the area of sweetener alternatives, texturizers, and fat replacers, it may be possible to reformulate a confection, making it better for you without compromising its traditional indulgence. Regarding these better-for-you products, marketing still should emphasize the qualities traditionally associated with candy such as indulgence or fun because consumers still expect that from this particular category.

The National Confectioners Association recently wrote to USDA to address serious concerns about the skyrocketing cost of domestic sugar. With shortages and rising costs of ingredients such as sugar and cocoa, it may be necessary to look for other alternatives to help reduce the amounts used of these ingredients.

In addition to reformulating products to make them better for you, there are opportunities to develop products designed for specific consumer segments, ranging from those concerned with oral health problems to those looking for a sweeter way to take advantage of probiotics to pregnant women interested in doses of omega fatty acids and other nutrients important to their condition. These products, too, should maintain a desired taste or else they won’t succeed in the marketplace.

Some of the approaches discussed here, such as portion control or aeration, may be criticized by some individuals who argue that they want more for their money, not less. But the real point that needs to be conveyed here is that by reformulating these products, you are getting your “health’s worth.” And if that point is true, then it follows that you are getting your money’s worth if these products genuinely offer better-for-you benefits.

Perhaps most significant, as consumer tastes evolve, as different age segments look for bolder tastes, new indulgent experiences, different ingredient pairings, the combining of opposite trends such as nostalgia (retro) and modern, more dessert-like or culinary confections, further explorations in novelty, and so on, it is very important that the candy industry keeps up if it is to adequately capture the needs of the consumer. And that, of course, takes imagination, which means that candy isn’t just candy, but it is a product that offers a wide range of unexplored opportunities, providing that manufacturers recognize them.

If you have any thoughts on what directions you would like to see the candy industry take, or just share your perception on what candy is, let’s IngredienTalk!

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Donald E. Pszczola,
Senior Editor 
[email protected]