The clean label trend in the confectionery industry has not only promoted the transformation of the label simplification and ingredient list in the entire industry, but also had a profound impact on the field of freeze-dried confectionery. In this wave, manufacturers are challenged to meet the changing needs of consumers and to reinvent their products through innovative technologies, including the removal of gelatin as a key element in the production of freeze-dried confectionery, especially in confectionery products of the gummy and health sugar types.As consumers' attention to clean labels continues to rise, it is inevitable that the research and development department will increase the research and development of new technologies.
Phila 'Becket, market research analyst at TIC Gum, said: "Fudge is a popular carrier for vitamins and nutritional supplements, and its unique texture has traditionally relied on gelatin to make it.However, in recent years, consumer demands for transparency in food ingredients have increased significantly, and the demand for gelatine-free freeze-dried confectionery products has grown accordingly."
According to Phila 'Becket, "Since 2012, approximately 55 percent of fudge and freeze-dried confectionery products in the United States have been gelatine-free, but only 6 percent of sugar products meet strict vegan standards."However, it is worth noting that kosher and halal certification are becoming more prevalent in the freeze-dried confectionery market, accounting for about 20%, most likely because multiple dietary restrictions are more attractive to consumers, prompting manufacturers to consider these certification factors more in the production of freeze-dried confectionery."
Phila 'becket further analyzed that gelatin can create unique structural properties, and at present, there is no substitute material that can fully equivalent it.He elaborated: "While ingredients such as pectin have been tried as alternatives to traditional gelatin in the production of freeze-dried confectionery, formulators have found in practice that substituting pectin for gelatin may not produce the desired texture in the final freeze-dried confectionery product.We identified cohesibility, hardness, elasticity and stickiness as the four key properties of the gummy freeze-dried confectionery and developed a special adhesive to regulate these properties in order to improve the quality of the freeze-dried confectionery.
Fortunately, Ticagel Natural GC-581B from TIC Gums is a non-GMO colloidal offering new possibilities as an alternative to gelatin in freeze-dried confectionery production.
Phila 'Becket stresses: "This colloid can adjust important structural characteristics of freeze-dried confectionery, such as adhesion and hardness, allowing manufacturers to customize glue-free freeze-dried confectionery according to market demand, thus delivering the combination of textures desired by consumers, providing a strong support for the development of freeze-dried confectionery in the clean label trend."
