Barry Callebaut creates sensorial experiences while elevating confectionery through coatings and fillings
22 Mar 2021 --- Boosting health, indulgence and better-for-you credentials of confectionery, while making a product stand out for its texture and sensorial experience, is driving demand for innovative fillings and coatings.
Speaking with FoodIngredientsFirst, Joël Perriard, chef chocolatier at Barry Callebaut, explains how fillings and coatings are key when it comes to creating a multi-sensorial experience.
“Taste can be adapted with the filling, so whenever you have a chocolate, for example, an origin chocolate containing special notes, you don’t want that taste to be covered with a filling, so we use a filling like nuts or chocolate, something more basic and neutral,” he explains.
“If you want to put the filling more in focus, you can play with the filling, such as with fruit notes and so on.”
An enhanced experience
When working with pralines, for instance, this can provide added texture to the confectionery product with its cracking shell and creamy filling and “by adding in some crunchy inclusions, you enhance the experience.”
More than ever, consumers are looking for treats that overwhelm all their senses with exciting colors, delightful flavors, surprising textures, as well as products that fit in their healthy lifestyle, notes Perriard.
Coatings and fillings are key ingredients for innovations to satisfy those needs.
Perriard is taking part in a webinar later this week entitled “Elevate your next innovation with Coatings & Fillings.”Perriard will be taking part in a webinar later this week entitled “Elevate your next innovation with Coatings & Fillings.”
He’ll be in the kitchen using inspiring ingredients and demonstrating concepts like hybrid formats, textures, flavors, colors and more.
Perriard will be joined by Xavier Geenens, R&D product expert manager for compounds and fillings, who will focus on fat-based fillings and coatings, which are used across different segments and in different applications.
“Barry Calleabaut stands for functional and quality chocolate, but we offer a much broader range of high-performing products. We have a full range of fillings and compounds, all kinds of inclusions and decorations and water-based products and even bases for beverages and gelato,” Geenens explains.
“I will focus on fat-based fillings, used in different applications where texture and physical properties are key. To cover this full range, Barry Callebaut uses more than 60 different types of fats, from liquid oils to hard fats, and by combining the different types, together with the other raw materials and the use of various processing techniques, we develop exciting textures and indulgent melting behaviors and specific properties.”
Consumers want their senses to be pleased. However, they also demand that their indulgent cravings are satisfied without compromising on health or lifestyle. Indulgent taste is essential to confectionery, ice cream, desserts and so on, but this brings on challenges in better-for-you reformulations.
Be inspired by Perriard’s craftsmanship in the kitchen and learn valuable insights in overcoming technical challenges and more from Geenens on March 25.
By Gaynor Selby
