Great fillings for special
chocolate moments
Consumer tastes may differ, but indulgence and excitement are always at the heart
of confectionery favorites – preferably with a healthier, more natural profile.
Although chocolate means different things to different people
there are, according to a recent Euromonitor survey, some
points that chocolate lovers tend to agree on. Three of them
stand out. First of all, chocolate is moving out of the snack
category and becoming more of a premium luxury. Secondly,
exciting creative tastes and texture are a must – perhaps
with the addition of a few nuts and a healthier, more natural
profile. And finally, trans fats are a no-go – with almost a third
of consumers often checking the ingredient labels before
they buy.
“Today, consumers prefer filled chocolate and confectionery
products”, says Marco Oomen, AAK’s Global
Business Director for Chocolate & Confectionery Fats.
“While this gives manufacturers a fantastic playground for
developing new sensory experiences, it also raises a set
of technical challenges that must be solved before a new
product can become a true consumer favorite. Very often,
the solution to such challenges lies in the filling fats.”
The key to a world of opportunities
When manufacturers produce chocolate and confectionery
with fillings, they aim to excite consumers with soft, hard
or aerated textures; flavors with controlled release; and
a creamy or cooling sensation in the mouth. All of these
characteristics depend on the choice of filling fats, their
interaction with the other ingredients in the recipes and the
processes used.
In other words, production of a perfect filling requires a
thorough understanding of all the parameters that influence
the taste and quality of the final filled chocolate. This is the
key to a world of opportunities – where fat plays an essential
role along with the other ingredients used.
Co-development of indulgence and health
AAK supports chocolate and confectionery manufacturers
with all these considerations and technical challenges
through the co-development of exciting new fillings.
“The right AAK filling fat can solve the technical challenges
of using nuts, ensuring the perfect indulgent combination
of taste, texture and appearance along with the healthier
profile that consumers enjoy”, says Marco Oomen. “Several
parameters need to be considered when producing fillings
for the special chocolate moments that consumers seek.
Filled chocolates are not just chocolate anymore. To
consumers, they are about enjoying life, special moments
and indulgence.”
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