The confectionery industry is undergoing a significant transformation as it increasingly embraces cutting-edge innovations in artificial intelligence (AI) and biotechnology. These advancements are fundamentally changing the way functional ingredients are developed, leading to healthier, more sustainable products that still deliver on the promise of taste and indulgence. As consumer preferences shift towards confectionery that offers added health benefits, companies such as ADM, Ingredion, Tate & Lyle, Cargill, Ofi and AIT Ingredients are leading the charge by leveraging these technologies to push the boundaries of what’s possible in ingredient innovation. The intersection of AI and biotechnology is poised to redefine how ingredients are discovered, developed and utilised, setting the stage for the future of the confectionery industry.
AI has become an essential tool in the early stages of ingredient discovery, allowing companies to analyse vast datasets, identify potential new compounds and optimise existing ones with unprecedented speed and accuracy. ADM and Ingredion are both using AI in this capacity, though their approaches reflect different priorities. ADM has made substantial progress in the development of plant-based proteins and fibres, leveraging AI to streamline the identification and optimisation of these ingredients to meet the growing consumer demand for health-enhancing products. VITESSENCE Plant Proteins, offered by Ingredion, are a prime example of how biotechnology can be used to develop sustainable plant-based proteins that are not only nutritious but also suitable for a variety of confectionery applications. These proteins are increasingly being incorporated into products like protein bars, which combine indulgence with health benefits, satisfying a market that is increasingly conscious of both nutrition and sustainability.
AI-Driven sweetener innovations
In the realm of sweeteners, a crucial component in confectionery, ADM, Tate & Lyle and Cargill have all made significant investments in AI and biotechnology, though their strategies vary. ADM offers a wide range of sweetening solutions, including both natural and artificial options and utilises AI to fine-tune sweetness profiles while reducing sugar content. This capability is particularly important as the industry faces the dual challenge of meeting consumer preferences for sweetness while adhering to health guidelines that advocate for reduced sugar intake. For example, ADM’s portfolio includes sweeteners that can be optimised to achieve desired sweetness levels without compromising taste, which is critical for maintaining consumer satisfaction in reduced-sugar products.
Tate & Lyle, on the other hand, has directed its AI efforts towards the rapid development of novel sweeteners, particularly those derived from stevia. The PURECIRCLE Stevia Solutions represent a significant advancement in the field of natural sweeteners. These stevia-based products are designed to deliver low-calorie sweetness, making them ideal for use in confectionery aimed at reducing caloric intake while maintaining flavour. Tate & Lyle’s emphasis on sweeteners that offer a reduced glycaemic response highlights their commitment to not only lowering calories but also enhancing the overall health impact of their products. This focus is particularly relevant as consumers increasingly seek out products that not only satisfy their sweet tooth but also contribute to better blood sugar management.
Cargill, known for its extensive sweetener production is also leveraging AI to optimise the blending of sweeteners, aiming to create new, healthier and more sustainable options. Cargill Biotechnology R&D Center, co-located in Minneapolis, Minnesota and Eddyville, Iowa, United States, and Vilvoorde, Belgium, includes more than 70 scientists, engineers and other specialists with expertise across a range of biotechnology disciplines. The company’s biotechnology advancements include the development of novel sweetening compounds through innovative fermentation processes. These processes allow for the creation of sweeteners that not only offer the desired sweetness but also provide additional functionalities, such as improved stability and lower glycaemic impact.
These modifications make Cargill’s ingredients more suitable for health-oriented confectionery, particularly in products that are marketed as better-for-you alternatives. Cargill’s starches and starch derivatives play a crucial role in maintaining the desired texture and consistency in reduced-sugar and high-fibre confectionery, ensuring that these products meet consumer expectations for both taste and texture.
Functional fibres and probiotics: Enhancing health benefits
Texturants and fibres are also being revolutionised by these technologies. ADM uses biotechnology to enhance the functionality of texturants like starches, gums and hydrocolloids, which are essential for modifying the texture and consistency of confectionery products. This aligns with ADM’s broader goal of creating ingredients that deliver both indulgence and health benefits. ADM’s texturants are designed to improve the mouthfeel of confectionery, ensuring that products remain appealing to consumers even as their nutritional profiles are enhanced.
Flavours and colours are other critical areas where ADM and Tate & Lyle are exploring the potential of AI to predict consumer preferences and optimise formulations. ADM’s application of AI in this area allows for the development of flavours and colours that not only resonate with consumers but also align with health and sustainability trends. This predictive capability is crucial for staying ahead in a market where consumer tastes are constantly evolving. ADM’s botanicals, which include natural extracts used for flavouring and functional benefits, can be innovated through biotechnological methods to enhance potency and sustainability, providing a competitive edge in the natural flavour market.
Tate & Lyle, meanwhile, is using biotechnology to produce ingredients that enhance the nutritional profile of confectionery, such as soluble fibres and rare sugars. These ingredients offer functional benefits alongside taste, underscoring Tate & Lyle’s commitment to creating confectionery that supports health without sacrificing enjoyment. Their OPTIMIZER STEVIA 8.10 sweetener is designed to provide low-calorie sweetness while enhancing the overall sensory experience of the product, making it a valuable ingredient in health-focused confectionery. The company’s work with texturants also illustrates their broader strategy of improving mouthfeel and texture in confectionery products, ensuring that consumers do not have to compromise on sensory experience even as they make healthier choices.
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Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
