SNACKS & CONFECTIONERY
Take your chocolate confectionary to the next level!
The chocolate industry is a dynamic and innovative segment that is ever-changing. South Africa’s chocolate market is valued over R7 billion and demand for sugar-free, premium and artisan chocolates is driving the way to new markets. The innovation is endless especially with great quality products, writes Carien Schoeman and Carina Mendes.
in fat-reduced chocolate and compound chocolate formulations. PGPR reduces chocolate yield value efficiently allowing for better coating of inclusions, removal of air bubbles during vibration process and optimal for moulding applications. Consumer's lifestyles are evolving with an increased trend toward healthy snacking. Chocolate manufacturers are continuously looking for new and exciting ways to answer the call of this global demand.
Bungemaxx sunflower lecithins have high purity and clean taste
S
avannah Fine Chemicals knows
with Bunge Lodgers Croklaan ensures
how to assist you with all your
Savannah can also offer cocoa butter
chocolate solution needs from
substitutes to the confectionary
nutrition to indulgence and from luxury
industry. The CLSP range has become
to low-cost alternatives.
an international standard for lauric-
Chocolate is one of the most
“The flow behaviour and viscosity of chocolate are important parameters for moulding, enrobing, panning, dipping and hollow figure application”
based fats which offer great value and technical functionality with giving a
In addition, there is a trend towards
Callebaut Group is one of the world's
good snap, excellent moulding, quick
consumers not only wanting something
most prominent manufacturers of high-
meltdown and is also low in trans fats.
healthy and good for the planet, but also
consumed products on the globe. Barry
quality chocolate and cocoa products.
The flow behaviour and viscosity of
indulgent. That is why manufactures
chocolate are important parameters for
are answering this request with sugar-
Barry Callebaut includes the complete
moulding, enrobing, panning, dipping and
reduced and sugar-free chocolates.
cocoa derivative portfolio- cocoa butter,
hollow figure application. Here Savannah
However, producers are not only looking
mass/liquor and powders ensuring our
Fine Chemicals can offer lecithin and
for ingredients that will replace sugar
customers have the highest quality
PGPR as the two emulsifiers applied in
but will also add a health benefit.
chocolate at their fingertips.
chocolate to control viscosity behaviour.
Savannah’s proud partnership with
Consumers want brands to own
Bungemaxx sunflower lecithins have
Beneo offers a clean-label solution with the Orafti HSI and P95 (Inulin
their commitment on sustainability. Its
high purity and clean taste. In addition, it
and oligofructose) for sugar reduction
exclusive Cocoa Horizons programme
helps improve blending and stabilisation,
and Orafti HP and Isomalt LM PF for
answers this question and helps position
decreases viscosity and yield value
sugar-free options. The Orafti products
your chocolate confection above the
in chocolate. Masemul PGPR 9090
not only replaces sugar but improves
rest. On the other hand, the partnership
(polyglycerol polyricinoleate) works well
mouthfeel, aids in digestive health
16
May 2021 | FOOD RE VIEW
