Danisco invests in future of confectionery
in order to experiment with new combinations of texture, taste and
functionality.
The company said that the facility should enhance the companys existing technical expertise and confectionery application knowledge at its facilities in Denmark.
The development also underlines moves towards the development healthier confectionery. There have been a number of new products in this young sub-category, and Danisco clearly believes that this is a market yet to be full exploited.
"Todays main development challenges relate to health - particularly in relation to effective sugar and fat replacement," said the company in a release.
"Danisco have the tools and expertise to replace mouthfeel and flavour delivery when fat and sugar are removed."
For example, the company recently developed a range of emulsifier blends designed to restore processing and performance functionality to trans-free oils and fats. Trans fats, which are mainly found in (partially) hydrogenated vegetable oil, common ingredients in thousands of food products, have been negatively linked to raising blood cholesterol levels and promoting heart disease.
The company has also developed a range of Litesse polydextrose and Lactitol products to help food companies develop controlled calorie snacks. Litesse polydextrose is 1kcal/gram speciality carbohydrate that the company claims offers food makers a wide range of physiological and functional benefits.
It replaces sugar and fat while maintaining flavour, texture and mouthfeel in a variety of applications.
The company hopes that its new facility will help to build on these innovations, and also create greater interaction between different food and drink segments. Innovation is seen as essential because confectionery, which remains popular in many countries such as the UK, is struggling in others.
"This can be changed with dedication and out-of-the-box product development," said the company.
This month for example, Danisco Ice Cream Frozen Desserts launched an ice cream product with brown sugar in place of white sugar. Brown sugar has been increasing in popularity over the last year as a sort of old-fashioned alternative to white sugar, which is increasingly seen by consumers as being less healthy.
Replacing sucrose with brown bakery syrup means that flavour and colour are added without additives. Such an innovation could also have applications for the confectionery sector.
Danisco is a leading manufacturer of flavours in Europe. It has developed brands such as Commonsense Flavours, Aura Flavours and Litesse (polydextrose), which have been used by the confectionery industry.
