As the demand for more natural, delicious treats rises, balancing taste, texture, and affordability can be tricky.
In the world of sugar confectionery, indulgence is king. People want to feel instant and intense satisfaction from the products they choose.
To deliver on such pleasurable promises though, a product’s taste and texture needs to be just right. Beyond this, producers need to find a way to keep products affordable, while also accommodating the latest consumer trends, such as the growing demand for more animal-free, natural confectionery ingredients.
Ticking all of these boxes can feel like a never-ending challenge for confectionery producers. Because unfortunately, every ingredient has its pros and cons in terms of texture or processing. In particular, achieving impressive textures and flavors with alternative ingredients, and delivering such products at scale is not easy.
If producers are serious about appealing to the sweet tooths of tomorrow, they will need to find natural confectionery ingredients that push customers indulgence buttons in all the right ways.
The confectionery industry needs sustainable solutions
Stefan Wessel, Customer Application Specialist at Avebe, shares his insights on how to create confectionery that delivers 100% indulgence in a more natural, affordable way.
“Cost issues, changing consumer preferences, misconceptions about alternative solutions. The confectionery industry is facing several challenges right now, and many producers are struggling to adapt without compromising product quality,” says Wessel.
One of the biggest challenges is the volatile cost of traditional gelling agents like gelatin and gum arabic.
“For many years, these ingredients have been used to create the chewiness, elasticity, and stability that consumers crave in confectionery products. But for various reasons – fluctuating supply chains and increased demand from other industries to name a couple –prices are unstable. Producers are finding it harder to maintain cost efficiency,” says Wessel.
And although consumers are increasingly demanding more plant-based confectionery ingredients, substituting such ingredients for the costly traditional gelling agents isn’t always simple. Achieving the right balance of firmness and chewiness in plant-based gummies, jellies, and pastilles can be challenging.
“Gelatin tends to provide that unique ‘elastic’ texture, which can be very difficult to replicate with plant-based ingredients,” Wessel explains
“That’s also why there is a large category of hybrids. Gum arabic plays a crucial role in stabilizing certain confectionery coatings and fillings. Finding an alternative that performs just as well without introducing unwanted processing challenges is not always straightforward.
As an added challenge, even when a viable solution does present itself, misconceptions about its attributes can sometimes prevent producers from embracing it. “For example, although starch-based alternatives require certain processing adaptations, new developments and innovations in both ingredients and textures are ensuring that such adaptations are a more attractive option.
“One such cutting-edge starch-based innovation is PerfectaGEL®. And as the industry navigates numerous challenges moving forward, PerfectaGEL provides some real game-changing advantages,” says Wessel.
A new standard for tasty confectionery treats
PerfectaGEL is a key brand for confectionery potato starches developed at Royal Avebe.
When it comes to creating cost-effective (vegan) sugar confectionery without compromising on taste and texture, PerfectaGEL starches are an ideal solution. By offering the following advantages, these solutions enable maximum indulgence, multiple textures with minimum cost, and processing advantages.
- Affordability
PerfectaGEL starches offer great taste and texture as a cheaper alternative to gelatin and pectin. In addition, some of these starches have fast-setting properties and low viscosity, allowing producers to reduce energy costs or increase factory output by up to 50%. A boost in efficiency like this can facilitate much more competitive product pricing.
- Indulgent, premium textures
Crucially, this cost-effectiveness does not come at the expense of quality. PerfectaGEL also consistently achieves the firmness, chewiness, and elasticity consumers expect in premium confectionery. So the end-user gets all the indulgence they crave in an affordable, sustainable, natural, more plant-based way.
- Ease of processing
PerfectaGEL starches make all of this possible without any added hassle for the producer. With easy-to-use drop-in solutions, it integrates seamlessly into existing production processes, requiring no new equipment for producers that are already used to making starch-based gummies. Although for some gelatin producers, new equipment might be necessary.
Helping producers stay competitive amidst emerging trends
PerfectaGEL can also help producers align their products with other important trends that are re-shaping the industry.
“There is a growing demand for sustainable and ethically sourced ingredients. Both individual consumers and businesses are starting to scrutinize supply chains more closely, and are favoring confectionery ingredients that have a lower environmental impact,” says Wessel.
“Neither gelatin, which relies on animal-derived raw materials, nor gum arabic, which is linked to concerns around deforestation and unstable supply chains, really align with this growing demand. PerfectaGEL however, as a plant-based, starch-derived solution, offers a more sustainable and ethical supply chain. This is because potatoes are a widely available, renewable crop, with a relatively low environmental impact.
“In a nutshell, consumers increasingly want natural, sustainable, plant-based confectionery treats that still taste incredible, and don’t break the bank” adds Wessel “If producers can deliver all these things in one package, they will do more than compete; they will stand out.”
A case study: Reduced drying time, increased output, lower energy costs
A renowned confectionery producer was having to cope with long drying times for its starch-based gummies, limiting its production capacity. Energy costs were too high, and factory output was down due to the increased drying time compared to the gelatin gummies it used to make.
As a result, the company was looking for a way to reduce drying time without making investments in the production process. It also wanted to achieve a firmer texture in its gummies, without having to change the recipe.
By adding PerfectaGEL FS on top of its current recipe, the company was able to reduce drying time by 25%. This allowed the company to simultaneously increase factory output, and lower energy costs per gummy while also producing firmer, more sustainable gummies.
Transform confectionery production
In an evolving confectionery market where cost-efficiency, sustainability, and product quality are more important than ever, PerfectaGEL offers a natural solution that can meet these demands without compromise. Consumers want – and deserve – a way to indulge in delicious tastes and textures that give them a real sense of satisfaction.
Whether you’re looking to enhance texture, streamline production, or future-proof your formulations, PerfectaGEL can help to stay ahead of the curve.
To discover how PerfectaGEL can transform confectionery production, contact info@avebe.com for a consultation or sample.