CAPOL exhibits solutions at ProSweets

At ProSweets Cologne this year (23-25 April), CAPOL will be offering a multifaceted presence, showcasing its diverse portfolio of natural colours and surface finishes and how manufacturers can utilise its product range to develop natural and attractive confectionery products.

In order to attract consumers, confectionery products and snacks must be visually appealing, while meeting increasing demand for natural ingredients and transparency around how these ingredients are used. At this year’s ProSweets, the company will be demonstrating how to support the ‘sensory wow’ effect using natural solutions from colours, flavours and surface finishes with expert advice and inspiration. At the show, its focus will be on the visual component of product development.

Natural food colours are becoming more and more prevalent in the American and Asian confectionery markets, with CAPOL’s VIVAPIGMENTS being part of the mix, adding vibrant colours to confectionery, baked goods and sweet or savoury snacks. By encapsulating natural colouring substances in a rice protein matrix, natural pigments can be created with good stability and opacity.

Titanium dioxide has become the subject of increasing scrutiny for its use as a whitening agent in food. Since 7 August 2022, the use of TiO2 as a food additive has been banned in the EU – also facilitating the demand for natural alternatives.

CAPOL offers an alternative, VIVAPIGMENTS White, for the sugar-coating of dark coloured chocolate lentils, in addition to its latest developments in glazing, anti-sticking and sealing agents for the confectionery industry.

As part of product formulation, surface treatment agents need to meet increasing consumer demands on confectionery while retaining their functionality and efficiency.

Visitors to ISM and ProSweets, which are being co-located for the first time this year as part of a special edition, are invited to learn more about the company’s solutions to surface treatment and the application of natural colours and flavours at its booth.

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Media contact

Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920

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