C O L O U R S & FL AVO U R S
Discover a range of unique multi-sensory experiences At ProSweets, held from 2 to 5 February 2020 in Cologne, Germany Doehler showcased innovative concepts that provide an ideal combination of health and indulgence.
I
ngredients ranged from plant-based porridges, healthy snacks containing plantbased proteins and creamy chocolate
creations with crunchy fruit granules. These products were based on an extensive portfolio of natural ingredients including colours, flavours and ingredient systems.
AUTHENTIC TASTE FOR CONFECTIONERY AND BAKED GOODS The key to unlocking consumer satisfaction is to provide unique taste experiences coupled to new textures, brilliant colours and an outstanding mouthfeel. Plant-based muffins using walnut puree and confectionery produced and manufactured with plant-based ingredients
Doehler’srange of natural colours and flavours can be used in a wide range of products
were just some of the highlights. The company also trialled its latest innovations, Fruitmallows. These fruity marshmallows contain no animal ingredients. Using fruit powders made from 100 per cent raspberries, the product impresses with its unique taste and features an especially natural colour.
CHOCOLATE CREATIONS FOR EVERY TASTE
“… in the dark chocolate coated almond product, the crunchy almond core with fiery chilli extract creates a sophisticated combination of bite and spiciness”
High-quality natural ingredients for unique
The natural black ingredient is perfect for use in wine gums
chocolate creations were also in the spotlight and included crispy fruit pieces, creamy nut purees to traditional and innovative fruit preparations.
The most exciting innovation on display was a natural black produced from a mixture of
HEALTHY AND PLANT-BASED NUTRITION Demand for products that offer alternatives
The diversity of the product portfolio
different colouring concentrates – perfect for
extends from pralines with cinnamon and
use in a wine gum application. Further natural
sesame fillings to white chocolates with
colours also provide natural colouring to
orange pieces and botanical extracts - even
various confectionery products. From vibrant
plant-based chocolates that use oat syrup and
red from black carrot or beetroot to brilliant
coconut powder. In the dark chocolate coated
yellow from safflower – every product is turned
almond product, the crunchy almond core
into a visual highlight.
with fiery chilli extract creates a sophisticated
to traditional dairy products is growing. Plant-based drinks like the Oat Drink, makes it an outstanding option on its own, with crunchy cereal or in a morning coffee. Plant-based porridges are also popular with consumers. Whether for breakfast or as a snack, the
combination of bite and spiciness.
BRILLIANT APPEARANCE AND COATING SYSTEMS
combination of fruit powders in exciting
VIBRANT COLOURS THAT POP
Coating systems are ideal vehicles that can render confectionery a special multi-sensory
passion fruit, coupled to premium fruit
If product formulators want consumers to be impressed by a product, its taste and
experience. Glazing and coating agents can be
appearance must be something special.
tailored to the exact confectionery product
Doehler’s broad spectrum of natural
(dragées, fruit gums and extruded liquorice
colours is tailored to various applications for
products) and its respective application. Easy
the food and beverage industry. The company
to use in development and production, they
showcased its colouring malt extract. This
are made from sustainable raw materials.
is a clean label malt concentrate with high
Doehler’s portfolio covers all ingredients
colour stability and an especially neutral
needed to refine a perfect coating finish,
taste, which can be used as an alternative to
including natural colours, fruit powders
caramel colouring.
and flavours.
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Food Review | February 2020
flavours such as banana, mango and granules, creates an extraordinary taste sensation. Another perfect answer to the trend for purely plant-based nutrition is plant-based Cheesecake. Produced using coconut instead of milk and quark and its full-bodied taste and creamy mouthfeel make it just as good as classic cheesecake. •
Doehler – www.doehler.com
