Food Review May 2021

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

Savannah Fine Chemicals knows how to assist you with all your chocolate solution needs fromnutrition to indulgence and from luxuryto low-cost alternatives.

Chocolate is one of the mostconsumed products on the globe. BarryCallebaut Group is one of the world'smost prominent manufacturers of highqualitychocolate and cocoa products.

Savannah’s proud partnership withBarry Callebaut includes the completecocoa derivative portfolio- cocoa butter,mass/liquor and powders ensuring ourcustomers have the highest qualitychocolate at their fingertips.

Consumers want brands to owntheir commitment on sustainability. Itsexclusive Cocoa Horizons programmeanswers this question and helps positionyour chocolate confection above therest. On the other hand, the partnership

with Bunge Lodgers Croklaan ensures Savannah can also offer cocoa butter substitutes to the confectionary industry. The CLSP range has become an international standard for lauricbased fats which offer great value and technical functionality with giving a good snap, excellent moulding, quick meltdown and is also low in trans fats.

The flow behaviour and viscosity of chocolate are important parameters for moulding, enrobing, panning, dipping and hollow figure application. Here Savannah Fine Chemicals can offer lecithin and PGPR as the two emulsifiers applied in chocolate to control viscosity behaviour. Bungemaxx sunflower lecithins have high purity and clean taste. In addition, it helps improve blending and stabilisation, decreases viscosity and yield value in chocolate. Masemul PGPR 9090 (polyglycerol polyricinoleate) works well

“The flow behaviour and viscosity of chocolate are important parameters for moulding, enrobing, panning, dipping and hollow figure application”

In addition, there is a trend towardsconsumers not only wanting somethinghealthy and good for the planet, but alsoindulgent. That is why manufacturesare answering this request with sugarreducedand sugar-free chocolates.However, producers are not only lookingfor ingredients that will replace sugarbut will also add a health benefit.

Beneo offers a clean-label solutionwith the Orafti HSI and P95 (Inulinand oligofructose) for sugar reductionand Orafti HP and Isomalt LM PF forsugar-free options. The Orafti productsnot only replaces sugar but improvesmouthfeel, aids in digestive health

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SNACKS & CONFECTIONERY

(with prebiotic benefits) and reduce the glycaemic response.

Beneo's Isomalt LM PF is a polyol derived from sugar beet and has a clean sugar-like taste with no cooling effect or after taste. In addition to having a very low glycaemic index where it hardly affects blood sugar and insulin levels, it is also low in calories. Added to that, it also has a technical advantage of a good snap and mouthfeel in chocolate. For children, Beneo’s Palatinose is a toothfriendly, low GI option. Other sugar replacers on offer is maltitol, erythritol, xylitol and stevia.

The concept of health and wellness is changing where consumers are looking more for brands that offer health solutions and added benefits. There are many options to give your confection that added health value while maintaining the indulgence. How about we jumpstart the creative process with these three options? Fortification with Acerola from Diana Foods which is a natural vitamin C,

adding Probiocab (microencapsulatedprobiotics) from Lallemand for optimumgut health or even Veri-te Resveratrolfrom Evolva which improves bloodglucose support, cardiovascular healthand cognitive function.

DID YOU KNOW?

The global chocolate market isexpected to grow at 4.78% overthe next four years to reach a totalmarket size of $182.090 billionby 2025.

Next level indulgence can be achievedthrough adding flavour, crunch andcolour to your chocolate. If you arelooking at adding vanilla to yourconfections why not go the next stepand use ‘Green Vanillin’?

Borregard is the only producer ofnatural and sustainable vanillins madefrom wood. EuroVanillin Supreme hasthe lowest CO2 footprint in the Vanillin

range which has superior taste closestto natural vanilla. Borregard can alsocompete with low-cost alternatives withthe Vanillin SB18 which is equal strengthto oil-based vanillin. Even at lower levels,it can be used to mask off notes and addan extra boost of flavour. Everyone alsolikes a bit of crunch and eye-catchingcolour with their confections. Dianafoods has a wide range of clean labelsolutions from fruit and vegetables sucha minis, crunchies and crunch’flakesused in different sizes and forms for thatmemorable multi-sensory experience.

The opportunities are endless in thisever-growing market. What will your nextconfection look like?

If you are interested in knowing morefor your chocolate solution needs, allproducts are supplied locally throughSavannah Fine Chemicals. Contact themfor the appropriate recommendation foreach specific application. •

Savannah Fine Chemicals – www.savannah.co.za

INGREDIENT INNOVATION

THAT’S VALUE DRIVEN

BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS

We supply food manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and appearance you need for your food nutritional products. We represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market:

Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture & functionality - Flavour & fragrance creation - Health & Sports nutrition.

Johannesburg: +27 11 856 4500 Cape Town: +27 21 551 5353

Durban: +27 31 202 0794 Email: info@savannah.co.za

www.savannah.co.za

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