SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | APAC edition

News > Market Trends

Read more breaking news

 

 
ProSweets 2017

Döhler Cactus Pear-Kiwi functional gummie equivalent to one-and-a-half cups of espresso

By Jenny Eagle+

06-Feb-2017
Last updated on 08-Feb-2017 at 11:21 GMT2017-02-08T11:21:35Z

Antonia Kauter, product manager, Döhler

Antonia Kauter, product manager, Döhler

Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.

The range is intended for manufacturers looking to target health-conscious consumers.

Antonia Kauter, product manager, Döhler, said the firm was promoting healthy foods at ProSweets 2017 and how to incorporate a healthier lifestyle into your diet with new concepts based on jellies, gum and chocolate.

Exotic taste

The Cactus Pear-Kiwi gum is super soft, very sweet and better for children as there is fructose inside instead of normal sugar,” she said.

The functionality gum is enriched with guarana extract as well as cactus pear juice concentrate and kiwi juice concentrate. It’s pretty exotic in taste with a slight acid note.

If you eat one serving size of 20 g of this gum it is equivalent to one-and-a-half cups of espresso. So for those of you who do not like energy drinks, or coffee you should go for these kinds of gums to keep you awake.”

Döhler also showcased its ‘Wellness position products’ at the show, for example, Kauter highlighted the benefits of its honeybush strawberry quinoa chocolate.

Popped quinoa

This is white chocolate enriched with popped quinoa and honeybush extract and to make it more fruity we added strawberry granulates,” she said.

If you taste this, it is sweet from the strawberry and honeybush, not like a tea but fruity.

The popped quinoa contributes to a multi-sensory experience with a ‘popping feeling and the crunch’. This product is not necessarily mainstream but a good alternative treat.

We find the topic of sugar reduction and premium ingredients is growing, and we have a broad range of ingredients which we can bring into gum confectionery, chocolate, cereals ad bars.”

Döhler processes natural raw materials such as fruit and vegetable through freeze drying, which retains the shape and shape and color of the raw materials. The fruits can be used as a whole, in slices, as small pieces or as powder and fruit granulates and provides tender melting chocolates and pralines and other confectionery products an extra crispy crunch.

ProSweets 2017 was held in conjunction with ISM sweets and snacks tradeshow at Koelnmesse, Cologne, Germany, January 31-February 3.

Related products

Seaweed swell: European interest turns tide in superfood’s favour?

Seaweed swell: European interest turns tide in superfood’s favour?

Dr Craig Rose

Managing Director, Seaweed and Co

GEA Aquarius BunchWrapper wrapping machine

GEA sees rise in label-on-a-stick lollipops

Angelic van der Rijken,

product manager, , GEA Aquarius lollipop equipment,

GEA debuts Comas and Imaforni processing lines

GEA debuts Comas and Imaforni processing lines

Marco Gandini,

VP, head of bakery applications, , GEA

Treofanphthalate-free packaging and mineral oil barriers

Treofan turns to phthalate-free packaging films and mineral oil barriers

Jürgen Schischko

Technical service director, Treofan

Braskem packaging changes color if a product is unfit for consumption

Braskem packaging changes color if a product is unfit for consumption

Marcia Pires

polymer science researcher , Braskem

Manning Impex ups Asian offering for UK market with seaweed snacks

Manning Impex ups Asian offering for UK market with seaweed snacks

UK-based importer and distributor Manning Impex has added Tao Kae Noi seaweed snacks to...

UK cricket flour energy bar wins ife 2017 Sustainable Packaging Award

UK cricket flour energy bar wins ife 2017 Sustainable Packaging Award

Yumpa, a range of energy bars made with cricket flour, is the first of...

Augmented reality: The ultimate hack in flavour perception?

Augmented reality: The ultimate hack in flavour perception?

Dr Katsunori Okajima

Professor, Yokohama National University

Tate & Lyle unveils upgraded innovation center

Tate & Lyle unveils upgraded innovation center

Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has...

Soup-to-Nuts Podcast: Confections hold steady in face of war on sugar

Soup-to-Nuts Podcast: Confections hold steady in face of the war on sugar

Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences...

UK sugar tax: The big questions

UK sugar tax: The big questions

The UK has announced a tax on sugar-sweetened beverages. But how hard will it...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...