Naturally flavoured candy
In response to the global trend for developing products that aim to benefit health, Brazil has launched a project to encourage the use of 10 tropical fruits in the creation of candies without the need for artificial colours, flavourings or acids.
Traditional fruit, such as pineapple, banana, guava, mango and passion fruit, the superfruit Açaí as well as exotic fruit, including acerola, cupuassu, pitanga (Surinam cherry) and jaboticaba, bring to the confectionery industry not only distinct flavours, but also beneficial properties for health.
The project is being co-ordinated by ABICAB (The Brazilian Association of Cacao, Chocolates, Candies and Byproducts Industry), along with the Food Technology Institute of Sao Paulo and Cereal Chocotec. With the support of the Financier of Studies and Projects (FINEP) from the Federal Government, the project is scheduled for completion in mid 2014.
“This initiative is part of the new commercial strategy developed by the Brazilian confectionery industry to increase competitiveness in the international market,” says ABICAB vice-president for exports, Solange Isidoro.
Sweet Brazil, the export project co-ordinated by ABICAB in partnership with Apex-Brazil and The Ministry of Foreign Affairs, will be bringsing 18 companies to ISM in 2014 to display some of the results of these investments.
“This is the largest international trade show in our industry, so it is very important to present what Brazil has been doing in terms of innovation in confectionery,” says Rodrigo Solano, ABICAB export manager.
In the Brazilian pavilion, there will also be four biscuit companies in association with the National Biscuits Industry Association (ANIB). In total, Brazilian industries will occupy an area of 526m2, which is 40% larger than it was at ISM 2013.
