The range is intended for manufacturers looking to target health-conscious consumers.
Antonia Kauter, product manager, Döhler, said the firm was promoting healthy foods at ProSweets 2017 and how to incorporate a healthier lifestyle into your diet with new concepts based on jellies, gum and chocolate.
“The Cactus Pear-Kiwi gum is super soft, very sweet and better for children as there is fructose inside instead of normal sugar,” she said.
“The functionality gum is enriched with guarana extract as well as cactus pear juice concentrate and kiwi juice concentrate. It’s pretty exotic in taste with a slight acid note.
“If you eat one serving size of 20 g of this gum it is equivalent to one-and-a-half cups of espresso. So for those of you who do not like energy drinks, or coffee you should go for these kinds of gums to keep you awake.”
Döhler also showcased its ‘Wellness position products’ at the show, for example, Kauter highlighted the benefits of its honeybush strawberry quinoa chocolate.
“This is white chocolate enriched with popped quinoa and honeybush extract and to make it more fruity we added strawberry granulates,” she said.
“If you taste this, it is sweet from the strawberry and honeybush, not like a tea but fruity.
“The popped quinoa contributes to a multi-sensory experience with a ‘popping feeling and the crunch’. This product is not necessarily mainstream but a good alternative treat.
“We find the topic of sugar reduction and premium ingredients is growing, and we have a broad range of ingredients which we can bring into gum confectionery, chocolate, cereals ad bars.”
Döhler processes natural raw materials such as fruit and vegetable through freeze drying, which retains the shape and shape and color of the raw materials. The fruits can be used as a whole, in slices, as small pieces or as powder and fruit granulates and provides tender melting chocolates and pralines and other confectionery products an extra crispy crunch.
ProSweets 2017 was held in conjunction with ISM sweets and snacks tradeshow at Koelnmesse, Cologne, Germany, January 31-February 3.