The impressive range of entries in the Best confectionery innovation category of the World Food Innovation Awards 2015, highlights a number of important trends. Here, Claire Phoenix looks at the innovations that are driving this category.
Confectionery seems to be becoming seriously indulgent or fun and frivolous with products ranging from ‘Twelve Flavours of the World’ from Fudge Kitchen to ‘Swap Ice’ from Franco’s ices in this case offering fun and confusion in having colours that do not match the flavours.
Chocolate packaging is becoming ever more beautiful, with ‘Seed and Bean’ offering its sea salt & lime milk chocolate, alongside 100% Criollo Madagascar from Akesson’s Organic. Sweet Virtues’ chocolate truffles are made using exotic healthy blends such as superfruits, chia seeds, maqui berry & lime, along with other exotic seeds and nuts, all presented in a super pretty freestyle decorated box.
Other innovation in this category includes alcoholic cocktail pastilles from Smith & Sinclair, Fini Crunchy Mallows from Fini Sweets UK and Cola explosion – a new taste in chocolate, from Brocks Chocs.
Finalists and winners in the 15 categories of the World Food Innovation Awards 2015 were announced at a special ceremony at IFE at ExCel in London on 23 March. The IFE World Food Innovation Awards are sponsored by Tetra Pak.
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