23 Mar 2016 --- AAK is providing solutions to the industry’s latest challenge, non-hydro fillings for confectionery. AAK’s non-hydro, zero trans brand of high performance fillings, Confao, provides the desired texture – from creamy and caramel-like to the melt-a-way sensation of a decadent truffle – for non-hydro fillings and helps manufacturers meet the demands of the confectionery industry.
With annual US confectionery sales generating over $30 billion at retail and premium chocolate growth topping 10% in 2014, it’s obvious that the consumer appetite for confectionery items is as healthy as ever. At the same time, there is a level of attention being paid to food and nutrition throughout the country. As consumers look for both better-for-you alternatives and indulgent experiences, confectionery manufacturers must balance both sides of the equation to please consumers who consider confections to be part of a balanced lifestyle.
Dennis Tagarelli, Senior Director, AAK USA Inc tells FoodIngredientsFirst that there may be many reasons behind consumers looking toward better-for-you choices, but the most influential could be the FDA's recent update for dietary guidelines and their statements on PHO's. He explains: “Confao technology delivers solutions to a wide range of center recipes in confections – it's non-hydro, no trans and made with very select unique palm components it delivers both a healthy choice and premium sensory experience.”
Terry Thomas, President, AAK USA Inc. said, “AAK has over a century of experience, and sets the bar for excellence and innovation in the confectionery industry—like being the first to offer non-hydro specialty fat solutions to the confectionery industry in 2006. Today, as the Co-Development Company, we work with our confectionery customers to provide excellent performance for their specific challenges.”
Ramesh Reddy, Customer Innovation Manager, AAK USA Inc. said, “Confectionery manufacturers face a unique set of challenges when creating and producing their particular applications. Many considerations need to be taken into account, including consumer sensory experience, processing and stability concerns, particular recipe challenges, and labeling requirements. AAK’s legacy of confectionery expertise serves these manufacturers particularly well, as we provide effective solutions like our Confao line of filling fats.”
Tagarelli adds: “We have the ability to modify our Confao line, in essence we can customize it to whatever unique attributes a customer may demand.”
Filling fats are essentially mixtures of fat, sugar and flavor-contributing ingredients like nut pastes, cocoa solids, milk solids and fruit essences or pastes. AAK’s brand of premium non-hydro Confao confectionery fillings are formulated from non-hydrogenated, trans-free palm and palm kernel fractions. The Confao line of fillings are especially well-suited for praline, cookie filling, soft filling, high nut content filling and health/cereal/nutritional bar applications.
AAK’s non-hydro Confao premium confectionery fillings
- Inhibit oil and moisture migration and provide high stability especially in recipes containing nuts and moisture, provide good compatibility with milk fat, cocoa butter and nut oils
- Expedite processing and provide minimal waste with the ability to skip a tempering step in production
- Provide excellent mouthfeel and flavor release in both soft and hard fillings, with a light and creamy mouthfeel
- Offer steep melting and excellent cooling sensation for truffle confections
- Prolong shelf life with bloom retarding properties, even at high storage temperatures
Thomas adds, “We are proud to offer an extensive line of non-hydro solutions to the complex applications our customers’ products require to satisfy today’s confectionery consumers.”
by Elizabeth Kenward
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