Candies for healthy lifestyle
Consumer interest in healthy and wholesome desserts stimulates technologists to search for interesting recipes that meet consumer expectations. The Japanese have developed mineral candies filled with potassium and sodium.
Lollipops flavored with lemon, honey, grapefruit, tomato, seaweed maintain normal water-salt balance in the body, protect against dehydration. The taste and effect of candies were first appreciated by athletes during periods of intensive training.
The second Japanese company presented useful caramel to its customers. Puree of fresh fruits and vegetables replaces the traditional filling. Candies for a healthy lifestyle are presented in 3 flavor combinations:
- kiwi and spinach;
- banana and pumpkin;
- grapefruit and tomato.
Sweets for beauty
New confectionery technologies often aim to combine benefit and pleasure. Germans have developed and put into production a recipe for beauty sweets. Their composition will seem fantastic to someone, because along with yogurt and pomegranate cream and white chocolate praline, it includes:
- coenzyme Q10;
- collagen;
- aloe vera.
The ingredients listed are essential for firm, toned and beautiful skin, but seeing them in candy is unexpected.
Danish confectioners continued the work of their German colleagues and produced chocolate that satisfies hunger, tones muscles, and increases the body’s endurance. To do this, they added whey protein and coconut filling to the recipe.
The French are also experimenting with recipes for sweets. The result of one of these experiments is marshmallow for adults. Fleurs D’Amour dessert is not sold to minors, because all the ingredients in its composition are aphrodisiacs, awakening sexual desire.
Combining the incongruous
New technologies in confectionery production imply experiments with flavors and textures, combining products that seem incongruous to lovers. American confectioners Vosges have turned ordinary chocolate into a super healthy food rich in minerals, Omega 3, polysaccharides and other substances.
To do this, they added Chinese reishi mushrooms and walnuts to the traditional recipe.
Organic products
Scientists present interesting developments at exhibitions and food exchanges. The advantage of such developments is that they allow confectioners to abandon most chemical additives, replacing them with natural colors and organic products, while enriching the taste of desserts.
The development of baked goods with the addition of lupin flour is another useful innovation. It contains a large amount of protein and iron, healthy fats. Products with lupin flour are useful for people with high sugar, overweight, heart and vascular diseases.
Cakes with wow-effect
Wow-effect is a state when the customer is completely satisfied, when the cake causes genuine joy and meets expectations in taste and decoration.
Confectioners bake standard round, square and rectangular shaped cakes, as well as complex 3D designs in the form of a balloon, a car, a soft toy, a ship, a tablet, the Eiffel Tower and other structures. Vegetable cakes, particularly carrot cakes, are also popular. Trends are shifting towards mousses and decorations and fresh berries. Live flowers are also used in the decoration.
Sugar mastic is relevant in the design, as before. It is used to decorate tiers and create sweet figures on cakes.
Food printer
Complex decoration requires from confectioners artistic taste and modern equipment. New technology in the production of cakes are considered food printers, with the help of which masters create real masterpieces.
Budget food printers print on sugar paper, which has high color accuracy and saturated colors. With their help, the surface of the cake can be turned into a landscape, still life and any other canvas of the artist.
Innovative food printing devices allow you to create 3D figures in black and white and color versions, as well as three-dimensional compositions made of chocolate. The output is works of art worthy of a place in the expositions of thematic museums.