Innovative Applications for Stevia and Dairy Ingredients in Confectionery Products

When the confectionery industry meets at ProSweets to find out about the latest developments in technology and processes in production, it is obvious there will also be discussion of key raw materials and their innovative potential for the manufacture of confectionery. ProSweets has gladly taken upon itself to present in a seminar current developments in stevia (steviol glycoside) and dairy products to visitors and the entire industry. Developers, marketing experts and production managers are cordially invited to find out in two separate Seminar Sessions on 31 January 2012 about the latest development situation.

Applications for Stevia in Confectionery Products

Following the anticipated positive expert opinion of the European Food Safety Authority (EFSA) and the Panel on Food Additives and Nutrient Sources added to Food (ANS), it is now to be expected that it will soon be permitted to use stevia/steviol glycoside up to a top limit of 4 milligrams per kg body weight in a series of foodstuffs, beverages and also in confectionery. In this way the EFSA is following a recommendation of the Joint FAO/WHO Expert Committee on Food Additives, which already recommended this ADI value two years ago. Since stevia had already been licensed in a number of other countries before that, the European food and confectionery industries are now on the verge of being allowed to use the innovative potential of this “new” natural sweetener for their own products.

Applications for Dairy Ingredients in Confectionery Products

Dairy ingredients are a substantial component in a large number of confectionery products. Traditionally the dairies supplied commodities that were exchangeable in confectionery at any time and were minimally adaptable to the specific requirements in processing, functionality as well as in sensory attributes. It is a totally different ball-game now, with more and more products adapted to the requirements of the confectionery industry being on the market. Dairy companies have created a gamut of products geared to these demands and therefore to greater innovative potential of their products.