Page 29 - AMEFT Journal 2021-4

(Source: AAK)
AAK’s AKOMELTM fats for premiumization of caramel
AAK has developed a range of fats for chocolate and confectionery manufacturers that are looking to ben- efit from the growing popularity and premiumization of caramel. AKOMELTM is a portfolio of clean-label and plant- based fats from sustainable sources. Non-hydrogenated, non-trans and low-saturated fat options are available.
Already a well-established classic, caramel is also one of the fastest-grow- ing confectionery categories, accord- ing to Euromonitor, with value sales set to increase by about 5% between 2020 and 2023. This will outstrip volume growth over the same pe- riod (2.5%), indicating that caramel has established itself as a premium category. In addition, caramel is the fastest-growing flavor component in indulgent categories such as choco- late and confectionery.
This trend towards premiumization is further supported by Mintel data demonstrating that there has been an increase in the number of new launch- es of higher-priced caramel products.
By contrast, the number of launches of cheaper caramel products is declining.
Enriching taste experience
The caramel category also covers tof- fee, fudge and nougat – with textures ranging from the hard and chewy to very soft and melt-in-the-mouth. The fat content in caramel is typically 5 to 15% and plays a major role in terms of its flavor, mouthfeel and texture. How the fat melts in relation to human body temperature is an important part of the taste experience. Apart from hav- ing the desired sensory quality, cara- mel must be stable enough to retain its shape at room temperature and ensure it does not stick to packaging.
Speciality vegetable fats can provide improved process control and lower costs without compromising clean label appeal. They are also vegan-friendly and aligned with demand for plant-based foods. Vegan and plant-based foods are strong trends and high in the top of mind of consumers nowadays. Consumers’ awareness of products that are good for
themselves but also good for the planet seems to be an important driver of their purchasing decisions.
Luis Parra, Global Business Direc- tor Chocolate & Confectionery Fats at AAK, said “Generally, we are seeing a movement towards more sophisti- cated, adult-oriented sweets that con- sumers would want to give as a gift on a special occasion. With its luxurious mouthfeel and rich taste, caramel de- livers an indulgent experience that’s in tune with this. AKOMELTM solutions are tailored vegetable fats and there- fore a particularly good choice when developing caramel products for the growing premium market, where high- quality ingredients and cleaner formu- lations are key drivers.”
Rikke Mikkelsen, Customer Innovation Director at AAK added, “At AAK, we’ve got our finger on the pulse of the caramel mar- ket. We are ready to supply our extensively tested AKOMELTM solutions for a range of applications, and our co-development ex- perts are always on-hand to support our customers’ projects.”
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AMEFT 4 2021 29
FOCUS: CONFECTIONERY & SNACKS