Long recognized for its versatility, functionality and economy, starch continues to expand its role in confectionery formulations as manufacturers seek even greater cost savings to remain competitive.
The global recession has tempered chocolate’s renaissance, which included a torrid consumer love affair with dark chocolate, single origins and high levels of antioxidants. Despite higher cocoa bean prices, chocolate once again is poised for a comeback, offering a bevy of benefits and ultimate comfort for consumers.
The surge in cocoa prices suggests that use of cocoa butter alternatives — with their cost advantage — would accelerate demand. Although there’s been global growth as a replacer, its use as an ingredient offers increased product development opportunities.
Increased commodity costs necessitate innovative solutions with sweeteners. As a result, suppliers are exposing manufacturers to a broader range of formulation possibilities.
It’s doubtful that consumers equate eating a Pearson’s Salted Nut Roll to that of a salad, despite Larry Hassler, president and ceo of the company, insisting the nutrition profile is equivalent, salad dressing included, of course.
In order to boost new product development and stay ahead of trends, gum bases are constantly improving and, therefore, advancing the success of gum brands.
In response to increased label reading by consumers, as well as a demand for “better-for-you” treats, manufacturers are looking for more natural solutions.
