Consumers increasingly looking for confectionery that has value-added health & indulgence

By Jenny Eagle

- Last updated on GMT

Natural black wine gummies. Photo: Doehler
Natural black wine gummies. Photo: Doehler

Related tags Doehler Ingredients flavourings plant based

Consumers are increasingly looking for ‘healthy added value’ in their food and beverages – a trend also seen in confectionery for products that combine health and indulgence.

Future trends include plant-based, natural ingredients and products that meet the demands of health-conscious consumers which unlock multi-sensory worlds of taste.  

Tender, creamy chocolate creations

From plant-based porridge to healthy snacks containing plant-based proteins, and even tender, creamy chocolate creations with crunchy fruit granules. 

Doehler showcased its products for confectionery and baked goods at ProSweets, in February 2020 in Cologne, based on its portfolio of Natural Flavours, Natural Colours, Health Ingredients, Plant-based Ingredients, Fruit & Vegetable Ingredients, Dry Fruit & Vegetable Ingredients and Ingredient Systems. 

For many consumers, natural and healthy ingredients are just as crucial to their choice of what to purchase and consume as are taste experiences, focusing on textures, colours and mouthfeel.  

At ProSeets, Doehler exhibited baked goods and confectionery that create multi-sensory experiences including; plant-based muffins using walnut puree, without ingredients such as eggs and butter. 

Confectionery which is produced and manufactured only with plant-based ingredients is also enjoying popularity. Doehler's latest innovations include: Fruitmallows, containing no animal ingredients and fruit powder made from 100% raspberries. 

It also has natural ingredients for chocolate creations such as crispy fruit pieces and creamy nut purees to traditional fruit preparations. The diversity of its portfolio extends from pralines with cinnamon and sesame fillings to white chocolates with orange pieces and botanical extracts, and plant-based chocolates using oat syrup and coconut powder. 

Fiery chilli extract

In the “Dark Chocolate Coated Almond” chocolate, the crunchy almond core with fiery chilli extract creates a combination of bite and spiciness. 

The most exciting innovation on display was a natural black produced from a mixture of colouring concentrates, demonstrated in a wine gum application.  

Other natural colours also give natural colouring to confectionery products, such as vibrant red from black carrot or beetroot to brilliant yellow from safflower. 

The ProSweets presentation also included coating systems that make enjoying confectionery a special multi-sensory experience. These glazing and coating agents are tailored to the confectionery (dragées, fruit gums and extruded liquorice products) and respective applications. 

As well as being easy to use in development and production, they are made from sustainable raw materials. 

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