Cargill solution targets major efficiency gains

Ingredients business Cargill has launched a solution to enable European confectionery manufacturers to achieve optimal texture and transparency, while significantly reducing drying time for gelatin-free winegum applications. Cargill solution targets major efficiency gains

Ingredients business Cargill has launched a solution to enable European confectionery manufacturers to achieve optimal texture and transparency, while significantly reducing drying time for gelatin-free winegum applications.

The company’s new product - C*Clearset 35426 - is a unique blend of specialty starches for gelatin-free sugar confectionery applications with improved functionality.

According to Cargill, it offers a softer texture with excellent flavour release, optimal transparency and facilitates up to 50 percent reduction in drying time compared to a single starch base. This introduction boosts the variety of possibilities to design nutritious, convenient and tasty foods to satisfy consumers.

Laura Goodbrand, EMEA starch product manager for Cargill Starches, Sweeteners & Texturisers, said: “When it comes to taste perception, texture is key. In Europe, gummy and jelly product launches with a texture-related claim have doubled in the past five years.”

She added that industry forecasts indicate the demand for gums and jellies will continue to grow in Europe, with the Middle East and Africa being the fastest growing region (Euromonitor, 2017).

“Not only are we seeing a change in consumer preference for softer and more transparent sweets, but we expect a rise in demand for gelatin-free products (Innova Market Insights, 2017).

The appeal for vegan products is expanding across all categories beyond those who avoid animal products for ethical reasons. To cater to the need of this growing consumer base, gelatin use in gummies and jellies is being progressively phased out, with ‘gelatin-free’ increasingly highlighted on product packaging.”

C*Clearset 35426 starch was developed by Cargill’s technical experts to improve the processing of gelatin-free, starch-based winegums without compromising on taste.

 Offering up to 50 percent reduction in drying time without the need for additional capex investment, it enables increased output with a higher top-line growth.

“During research, specific specialty starch products were identified as containing properties that would enhance confectionery applications,” added Jan Delobel, senior confectionery application specialist. “Extensive application testing in our pilot process facility provided a deeper understanding of the challenges faced by our customers and enabled C*Clearset 35426 starch to be tailored, in partnership, to their process flow”.

With extensive application knowledge, state-of-the-art technology and a broad portfolio, customers can benefit from a comprehensive range of products to suit their texturising needs.

 C*Clearset 35426, is part of Cargill’s industry-leading portfolio of texturisers and emulsifiers which includes a vast range of starches, lecithins, seaweeds, fruit extracts and sugar fermentation solutions. 

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