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.
Twist-wrapping remains a smart approach to protecting candy from moisture, light and various other contaminants while remaining elegant and easy-to-use.
Research and development has been the cornerstone for Sollich, which supplies the industry with a broad range of confectionery processing equipment. The third generation not only embraces the legacy, but looks to enhance it.
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.
Two case histories provide examples of how robotic technology addressed manufacturers’ need for more output while accommodating gentle handling and space limitations.
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.
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