Exclusive: Gelita ingredients completes the line-up of 2024’s World Confectionery Conference
Johanna Schmidgall global application technology and product development specialist joins the World Confectionery Conference. Pic: Gelita
Advanced natural ingredients supplier Gelita concludes our line-up for the World Confectionery Conference, with the business naming Johanna Schmidgall, global application, technology and product development specialist for the company, writes Neill Barston.
She will be joined by her colleague Natalie Leuwer, category manager specialties (who will be appearing in support as an event visitor), offering an overview of the company’s capabilities within the sweets and snacks sector, which include an innovative range of gelatin, collagen and collagen peptide solutions for industry that are focused on delivering natural, clean label market solutions. You can register for this year’s event, taking place on 12 September at the Brussels NHow hotel here at the following direct link.
Gelita’s presenting duo will be joining our comprehensive agenda covering the full value chain of the confectionery sector, from equipment and systems, through to ingredients and finished product range.
This year’s show includes keynotes from Cargill, Ferrero, Caobisco, Tony’s Chocolonely and significant insights from Mintel and FMCG Gurus, as well as a full supporting range of contributors including Kruger & Salecker confectionery equipment, DT&G Ltd, Palsgaard, Plamil Foods, Corbion ingredients and California Cultured, which has gained notable attention for its alternative approach to confectionery production
We will also examine key issues within supply chains including the cocoa sector, which is facing major challenges this year with the introduction of the EUDR regulations at the end of this year. This is set to feature Ferrero, Made In Africa, HRM Oba Dokun Thompson, the Rainforest Alliance, and Antonie Fountain of the Voice Network.
In addition, we also have our annual awards celebrating excellence across the sector – please do place your entries urgently here (it is entirely free to do so) across categories including sustainability, equipment, systems, team of the year awards and emerging enterprise accolades.
Industry innovation
For its part, Gelita has enjoyed a notably busy year, with the latest of its confectionery applications being the release of its Optibar offering, which stands as an innovative ingredient that allows manufacturers to create future-proof, next generation bars that satisfy two of the most important consumer trends.
The new offering allows more protein to be delivered in functional bars with a long-lasting, soft and indulgent texture. It also acts as a sugar-free binder, enabling ‘low sugar’ and ‘no sugar’ claims in cereal bars.
It is a specific blend of collagen peptides optimised for bar production. It has excellent solubility, so it creates pleasantly smooth bars with an indulgent mouthfeel that lasts throughout their shelf life – even at very high protein levels of as much as 60 percent.
As well as enabling protein enrichment, the new line can also be used as a sugar-free binder in cereal bars. Thus, the sugar content can be minimised and appropriate ‘low sugar’ or ‘no sugar’ claims can be made in bars that stay pleasantly crunchy throughout their shelf life.
The versatile collagen peptides powder is the latest addition to the company’s portfolio of naturally functional branded collagen peptide ingredients. Derived by enzymatic hydrolysis of natural collagen, the company’s latest line has good bioavailability and its neutral taste makes it ideal for both sweet and savoury bars. It is easy to customise with flavours, sweeteners, colorants and dietary fibres, and it combines well with other nutrients, including vitamins and minerals, and ingredients such as dried fruits and cereals.
“As a pioneer in collagen and collagen peptides, we are excited by the opportunities our latest innovative ingredient presents for bar manufacturers,” says Natalie Leuwer, Gelita Category Manager Food Specialties. “We look forward to discussing how Optibar can be used in practice to satisfy consumer demand for next generation bars that are higher in protein, lower in sugar and ultimately delicious too.”
