Bartek Ingredients unveils confectionery flavour breakthrough at IFT First

Canada’s Bartek Ingredients is showcasing a notable breakthrough in technology that has been developed to unlock sour flavour profiles within categories including confectionery, at this week’s IFT First event in Chicago, US, writes Neill Barston.

The latest show at McCormick Place, which recently hosted the Sweets & Snacks Expo for the final time before the industry extravaganza is due to move to Indianapolis next year, continues at the venue until tomorrow.

As a specialist in malic and food grade fumeric acid, the company observed that consumers have expressed a strong reference for juicy, tart, and balanced new confectionery products that they not only enjoy, but that they are excited to share with their friends and followers.

In response, UpliftTM Taste Modification Technology is Bartek’s newest ingredient line that offers formulators new tools to enhance flavour, boost sour, and more easily manage system pH (acidity) in gummies, beverages, and more.

According to the company, it is designed to enhance existing flavours in these applications, creating a juicy and authentic fruit profiles while precisely controlling sour onset, linger, and peak.

As part of its latest product offering, Bartek and Victus Ars, a boutique food development lab and immersive educational platform for food formulators, have partnered to unlock the full potential of UpliftTM.

“Bartek’s UpliftTM line of products surprised us with the significant flavor impact it had on gummy products,” said Michelle Frame, President of Victus Ars and the Institute of Confectionery Excellence. “Although kids often enjoy super sour, many teens and adults prefer tart that harmonises with other flavours, and UpliftTM provides that. It also smooths out some of the off-notes that actives can cause in supplement gummies. We are so pleased with the results; we are adding UpliftTM to our discussion and lab on tools and tips in the Institute of Confectionery Excellence’s advanced Gummy Formulating course.”

Confectionery formulators may also experience challenges optimising pH using the appropriate buffer.

“Inversion presents a significant obstacle, as it has the potential to disturb a product’s overall structure,” Frame said. “The challenge lies in crafting a confection that boasts a lively, tangy flavor without compromising its stability, which often leads to a less-than-satisfactory taste experience. Bartek’s UpliftTM line distinguishes itself by its remarkable capacity to enhance and extend the delightful amalgamation of juicy and tart notes while exerting minimal influence on pH.”