The Rise of Plant-Based Vegan Confectionery
Vegan and vegetarian foods are super-hot in 2022.
Plant-based eating is growing exponentially in vegan, vegetarian, flexitarian, or reducetarian forms. As a result, to stay relevant and competitive, brands must strive to develop and provide plant-based versions of their products or innovate.
Plant-based products offer a wide range of dairy and meat alternatives, including milk, ice cream, yogurts, cheeses, beef, chicken, and fish products. In addition, plant-based savory pastries are available, including pies and sausage rolls.
However, thanks to the widespread use of dairy, egg, and beef gelatin, vegans and vegetarians may feel they’re missing out on their favorite sweet pastries, cakes, cookies, candies, sweets, chocolates and gums. While sugar-free and gluten-free versions of these treats are often available, plant-based options are typically scarce.
The Growth of Plant-Based Treats
Happily, according to Innova Market Insights’ 2020 Plant Forward report, while overall confectionery launches advanced by under two percent from 2016 to 2020, vegan claims rose by 17% CAGR, with ‘plant-based’ introductions doubling1. Hence, the plant-based confectionary category, bakers and sugar, is increasingly shifting into the mainstream market.
Much to vegan consumers’ delight, beyond a host of artisanal offerings, notable launches include Nestle’s plant-based KitKat V, Mars’s plant-based Galaxy bars, Cadbury’s vegan chocolate bar, and Rowntree’s vegan range, including heritage Fruit Pastilles and Fruit Gums.
At the same time, however, while consumer demand and brand owner desire are there, creating a tasty sugar confectionery that provides a familiar mouthfeel without compromising the production process can be tricky. The challenge rests on gelatin, a substance that offers essential gelling, aeration, foaming, and texturizing.
Solving the Gelatin Replacement Challenge
Instead, creative ingredient production leaders can help overcome this hurdle, relying on a multiple component approach. For example, Cargill’s INFUSE uses an innovative method that leverages the building blocks of starches, proteins, and texturizers combined with formulation adjustment and refinement iterations.
Their most advanced concept is the deposited double-layered plant-based jelly and marshmallow, the double-layer of diverse textures typically representing twice the challenge. The solution uses two ingredients combined in a proprietary plant-based pea protein and pectin blend to replace gelatin. The exciting outcome yields a soft bite and softer texture to delight the consumers’ palates. At the same time, a full fruity flavor is released.
Crucially, the solution retains processing efficiencies and easy use, as no drying phase is necessary. In addition, INFUSE’s gelatin replacement in jellies and gums is also feasible in partial gelatin substitution, reducing the product matrix cost.
With texture mimicking advances successfully in the bag, there’s no excuse not to innovate with plant-based variants. In addition, turn to innovative plant-based ingredient producers such as Advanced Biotech for just the right flavor profile.
Rely on Advanced Biotech’s Ingredients for Natural, Plant-Based Appeal
To add delicious fruitiness, chocolaty creaminess, complementary caramel, coffee, vanilla, or other delectable flavor profiles, consider Advanced Biotech’s plant-based, EU-certified pure and natural flavor and aroma molecules.
With increasing consumer demand for more natural and healthier products and ingredients, producers can rely on Advanced Biotech’s advanced plant-based natural and certified sources for the purest extracts derived using approved processes.
So, browse Advanced Biotech’s extensive collection of flavor and aroma molecules and compounds, and place your order today to raise your plant-based confectionary innovation to superior vegan standards. Please contact us for more information.