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FSL-AAK CONFECTIONERY SOLUTIONS THAT TASTE AS GOOD AS THEY LOOK

Manufacturing in the world of confections brings delight, but also comes with its fair share of obstacles such as bloom formation, filling separation and more. Achieving “confection perfection” involves addressing functional and production challenges, while improving the overall outcomes and getting products to the market faster.

Whether you seek to create soft and creamy fillings with excellent storage stability, enhance taste and texture with trendy inclusions, or develop special spreads for your consumers, selecting the right confectionery fats would be a critical step. FSL, in partnership with our long-term partner AAK, offer confectionery solutions which address these concerns. Our technical teams are dedicated to creating exceptional confections that meet manufacturer demands and consumer expectations, considering factors like shelf life, flavour, texture, and sensory appeal. Let’s take a brief look at these factors & common challenges manufacturers face when creating new confectionery products.

 

Appearance: When it comes to confections, it’s all about eye candy. Appearance matters—and consumers are on the hunt for good-looking prospects. But of course, consumers are looking for variety when it comes to the perfect match, opting for different, more interesting flavours and inclusions, like s’mores, lemon, and sea salt.

Bloom and shelf life: Maintaining a long-lasting glossy appearance without bloom is essential for chocolate and confectionery products. Our diverse range of confectionery fats and oils address bloom challenges and extend shelf life. We offer bloom-retarding filling fats for soft, creamy fillings or those with high nut content, ensuring stability while delivering a creamy mouthfeel or desired snap.

 

Oil separation anxiety: The popularity of spreads, whether chocolate, hazelnut, or new nut butter flavours, continues to rise as they are enjoyed at breakfast and as all-day snacks on various items like bread, toast, and pancakes.

Achieving smooth and spreadable textures in various varieties of spreads (especially high-nut content spreads) can be challenging due to oil separation issues. With our expertise in understanding the fatty acid composition and its relationship with other ingredients in your spread, we solve confectionery challenges. This helps in creating stable and delicious spreads regardless of the market’s climate. Our careful selection of oils and fats ensures an appealing appearance and enhances the overall sensory experience for your consumers.

There’s more to coatings than meets the eye: Coatings play a vital role in confections, giving products high-quality detail and a glossy appeal with no cracking and sustained flavour release.

At FSL we offer natural alternatives to cocoa butter for efficient and tailored chocolate production.

Our Cocoa Butter Equivalent (CBE) solutions provide the right taste, mouthfeel, and meltdown properties for molded chocolates and coatings. Choose from high-performance fats suitable for compound coatings, ice cream coatings, and cocoa butter substitutes.

 

Filling(s): Creamy, aerated, crunchy, or chewy? Confectionery fillings are crucial for overall taste, texture, mouthfeel, and flavour release. FSL-AAK provide filling fats that deliver delicious taste, appealing texture, and a steep meltdown, even with innovative ingredients like nuts, crunch, fruit chunks, chili, or liqueurs. We ensure bloom-resistant shelf life and a perfect indulgent combination of taste, texture, and appearance.

Because consumers are nuts for inclusions and add-ins: Inclusion of nuts or a high content of cocoa butter is particularly popular amongst consumers. However, both these ingredients can lead to oil migration, causing the chocolate to lose its gloss and become dull, grey and unappealing. Our solutions help manufacturers maintain a glossy appearance while supporting a healthier perception among consumers when chocolates include nuts.

Confectionery solutions that deliver the variety consumers love: Flavour innovation and seasonal varieties are key drivers of consumer demand for irresistible confections, with 23% of chocolate buyers influenced by new flavours.*

Seasonal offerings add variety, boosting purchase and consumption while allowing indulgence. FSL partnered with AAK to offer technical solutions that overcome various challenges in creamy or aerated fillings, nutty, fruity, spicy inclusions, and more, delivering better-tasting confectionery products without bloom or separation for longer shelf life.

 

Source: https://betterwithaak.com/blog/confectionery-solutions/ *Mintel, Chocolate Confectionery: Including Impact of Covid-19, US, May 2020