Cargill has launched a new texturising solution that will enable confectionery manufacturers in Europe to achieve optimal texture and transparency in gummy sweets, while reducing the drying time by up to 50%.
The new Cargill product – C*Clearset 35426 – has been designed specifically for gelatin-free wine gums, and features a blend of speciality starches for ‘outstanding functionality’ in sugar confectionary. The suite of products offer a softer texture with optimal flavour release and transparency, boosting the possibilities for manufacturing nutritious, convenience and great-tasting foods to satisfy consumers.
Laura Goodbrand, EMEA starch product manager for Cargill Starches, Sweeteners & Texturizers said: “When it comes to taste perception, texture is key. In Europe, gummy and jelly product launches with a texture-related claim have doubled in the past five years.
“Not only are we seeing a change in consumer preference for softer and more transparent sweets, but we expect a rise in demand for gelatin-free products. The appeal for vegan products is expanding across all categories beyond those who avoid animal products for ethical reasons. To cater to the need of this growing consumer base, gelatin use in gummies and jellies is being progressively phased out, with ‘gelatin-free’ increasingly highlighted on product packaging.”
C*Clearset 35426 starch was developed by Cargill’s technical experts to improve the processing of gelatin-free, starch-based wine gums without compromising on taste.
“During research, specific speciality starch products were identified as containing properties that would enhance confectionery applications,” said Jan Delobel, senior confectionery application specialist for Cargill. “Extensive application testing in our pilot process facility provided a deeper understanding of the challenges faced by our customers and enabled C*Clearset 35426 starch to be tailored, in partnership, to their process flow.”
With extensive application knowledge, state-of-the-art technology and a broad portfolio, customers can benefit from a comprehensive range of products to suit their texturizing needs.
And Lionel Gilet, EMEA technical support manager for Cargill Starches, Sweeteners & Texturizers, added: “We understand that one size doesn’t necessarily fit all. Consumers’ texture preference can vary widely, influenced by factors such as age and mouth behaviour. Our industry-leading portfolio of texturising solutions ensures we deliver a complete texture choice for our customers.”
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