As consumers look toward healthy ways to indulge, producers are abandoning some ingredients and replacing them with plant and sugar-reduced options.

FoodIngredientsFirst speaks with representatives from Kerry, Corbion, DSM and ADM deep diving into the latest developments in the confectionery space.

Out-of-fashion ingredients
With consumers demanding healthier products and with the rise of flexitarianism, vegetarianism and veganism, some ingredients are not as sought after as they once were.

“With the plant-based movement showing no signs of slowing down, we’re seeing an increasing demand for gelatin-free confectionery products,” says Conor Power, global product director for nutritional and functional proteins at Kerry. 

“One-quarter of global consumers say they find vegan-friendly confectionery appealing and gelatin-free claims have been growing in the sugar confectionery category at a rate of 9.3% over the last four years.” 

“With increased consumer focus on animal-free and clean label products, it’s likely that the use of gelatin in confectionery products will further decline in the future,” he predicts. 

While not entirely out of fashion, Helma Stolze, global application manager of baking and confectionery at DSM, flags that tolerance of acrylamide in sweets and snacks has “definitely lessened” in recent years. 

“Awareness of this ‘potentially carcinogenic’ substance is still relatively low. But as international regulations on acrylamide levels tighten, more consumers are switching on to the potential risks,” says Stolze.

DSM leverages its PreventASe asparaginase enzymes as a natural solution that offers up to 95% acrylamide reduction in biscuits, cookies and other sweet treats.

Artificial colors no longer in vogue
Furthermore, Stolze says that artificial colors “are no longer in vogue.”

“The clean label trend is going strong as many consumers reject artificial colorants. Beta-carotene and apocarotenal – members of the carotenoid family known for their intense yellow-orange and red pigments are great examples of replacements for artificial colorants considered natural and even healthy.”

“Brands can even benefit from this perception when using ‘non-artificial’ beta-carotene, so strong is its reputation as a highly pigmented antioxidant and a good source of provitamin A.” 

Similarly, Emina Goodman, senior director of colors at ADM, says that “demand for colors derived from natural sources has grown among consumers and brands are responding by moving away from using artificial ingredients.”

She explains that the scrutinized ingredients like TiO2 (banned and later unbanned in the EU) are difficult to replac without running into labeling and formulation challenges, such as poor solubility and chemical modifications. 

To solve these problems, ADM uses its proprietary line of natural solutions, PearlEdge.

Meanwhile, Cynthia Marmolejo-Garcia, application manager at Corbion, says that palm fat and carnauba wax continue to be ingredients that manufacturers would like to remove from their labels. “They are mostly incorporated as the encapsulation system for some organic acids used for coating or sanding gummies,” she explains.

Cutting down on sugar
Sarah Diedrich, marketing director global sweeting and texturizing at ADM states that most consumers are mindful of their sugar consumption when purchasing confectionery. However, the paramount importance of taste can not be neglected. 

“While sugar reduction continues to become more top of mind for over half of confectionery consumers, sweeteners from natural sources, such as stevia, agave and honey, tend to be the most appealing for both their delicious taste and positive clean label positioning. This is crucial, as taste and less sugar are ranked equally important by 82% of consumers seeking out new products,” she details. 

“Striking the perfect balance between reducing sugar and delivering on a consumer-preferred sensory experience takes the right formulation expertise coupled with quality sweetening solutions,” Diedrich flags. 

Stolze says that over half of global consumers are looking for “healthy-indulgent” options, “so producers have a lot to gain by embracing the concept of nutritionally enhanced confectionery.”

“They can achieve this with plant-based ingredients such as pectin, paired with a smart sugar reduction strategy and added health boosters like minerals and nutritional oils – but this requires careful management. Sugar alternatives like inulin and maltodextrins can affect gummy candies’ processing performance, taste and texture if process parameters like pH and °Brix (a measure of the dissolved solids in a liquid) are not properly controlled.”

Plant-based innovation and challenges
Marmolejo-Garcia flags that Corbion is working toward replacing gelatin from gums and jellies with pectin, starch and other hydrocolloids. 

“This has different challenges regarding the perfect gel setting, which is mostly connected to maintaining an optimum pH in the candy mass. Buffering at the right pH while delivering great taste and high sourness continues to be our know-how.”

Meanwhile, DSM is investigating the potential of different fruit pectins in terms of taste, texture and functional properties. 

“An important point to keep in mind here, however, is that pectin cannot be considered as a one-to-one replacement for gelatin in sugar confectionery. Not only does it produce a different eating experience, but it also needs its own dedicated recipes and processes,” Stolze says. 

“We’re also excited about our recent work on vegetable proteins. In particular, we have identified a protein that offers a complete amino acid profile and associated nutritional benefits and also delivers great foaming properties. We’re exploring the potential of this ingredient in foamed vegan gummies and hope to introduce an innovation to the market very soon,” she continues.

Kerry is also working on plant-based confectionery with similar egg white and gelatin properties. 

According to the company, the company’s Hyofama hydrolysate technology can address the aeration, foam stability and mouthfeel challenges of producers looking to create plant-based alternatives.

Meanwhile, Clair Voiss, associate food scientist at ADM, says that “while highly sought-after,” some plant proteins can create bitterness or off-notes, making it challenging to replicate functional ingredients that may be removed in specific vegan formulations.

“We use our selection of clean-tasting soy, pea and wheat proteins as alternatives to milk and cream to mitigate off-notes and deliver similar functionality as dairy proteins, creating a silky-smooth experience,” Voiss says.

“We can also incorporate our protein isolates and concentrates, which are optimized for ideal emulsification and gelling properties, as alternatives to eggs in order to build back functionality, aeration and binding typically provided by the egg ingredients,” she continues. 

Rise of plant-based
Among the four companies’ representatives, there is a unanimous consensus on shoppers’ good reception of plant-based confectionery products.

“Consumers’ reaction to the proliferation of more plant-based confectionery options has been overwhelmingly positive,” Stolze highlights. 

“We can attribute much of the segment growth to shifting consumer health trends. Many shoppers perceive plant-based ingredients like pectin and beta carotenes to be healthier and more wholesome than traditional alternatives – raising the profile of vegan confectionery among health-conscious consumers,” she notes.

Marmolejo-Garcia adds that there is a steady rise in consumer interest in plant-based confectionery “as seen by a 15% increase of year-on-year growth in sugar confectionery launches with a gelatin free claim 2021 vs 2022), according to the Innova Trends Survey 2022.”

She highlights that plant-based confectionery has 15 times the real fruit flavor, when compared to traditional one. Furthermore, she flags that it is “a delicious flavor explosion that doesn’t harm animals and is suitable for vegans, is peanut-free and gluten-free.” 

In the same vein, Power says that “consumers are both driving and responding positively to the rise of plant-based confectionery.”

“One in four global consumers say they find plant-based confectionery appealing and we see this reflected in the market as the number of sugar confectionery launches with a plant-based or vegan claim is growing significantly with a CAGR of 25% over the last four years,” he says.

Voiss adds that with the rise of flexitarianism interest in more plant-based confectionery offerings “has resulted in better-for-you options that address consumer demands, including tailored offerings that are both indulgent while also customized to meet their unique wellness needs.”

“Confectioners are responding with creative new offerings containing functional ingredients and with attributes that more closely align with consumer demands, offering plant protein-forward biscuits, chocolate bars, gummies and caramels, while still maintaining the sensory experience consumers expect,” she concludes.