Thew Arnott’s European sales manager, Nick Hewitt, told ConfectioneryNews that, “In today’s consumer led society, manufacturers want to be able to offer alternative ingredients. Although shellac is a well-established food ingredient, it is an issue for vegan consumers.”
The new barrier coating uses zein as its major ingredient, a type of protein found in maize which is extracted by physical rather than chemical means, according to the company.
“As a result, zein is completely natural odorless, tasteless and edible, making it ideal for many encapsulation, coating and adhesive applications,” Thew Arnott said in a statement.
Zein is also gluten free, sugar free and available in non-GMO versions. It creates a barrier without changing the texture of the product, Hewitt said.
An ingredient instead of an additive
Hewitt added that the zein supplied by the company is produced by Flo Chemical Corporation, the only producer of zein in North America. In August this year, Thew Arnott was granted the rights to sell and distribute Flo Chemical’s products in Europe.
“The zein-made coating can be applied by hand to a confectionery product or using a suitable spraying device,” Hewitt said.
“When used in food, the coating is classed as an ingredient rather than an additive, enabling manufacturers to make a whole range of clean label declarations.”
Hewitt said that the price of Thew Arnott's new confectionery glazing product will vary depending on the way zein is supplied, including powder, pasta and liquid forms, and the version used.