- What Are Compound Chocolates?
- What Are Confectionery Fillings?
- Trends in Filled Confectioneries
- The Growing Demand for Affordable Filled Chocolate Indulgences
- Problems Faced by Confectionery Manufacturers
- Solutions with MASEMUL® EC 5401 & Applications
- Musim Mas’ Sustainability Efforts
The rise of online retail platforms and e-commerce has significantly expanded the accessibility of chocolate-filled products. Consumers today are more discerning, seeking both confections with a premium feel without a hefty price tag. This includes filled confections with chocolates and other fat-based fillings. The use of compound chocolates for fillings, as opposed to pure chocolates, can enable confectioners to innovate in their filled chocolate segment without compromising on quality. For that, good quality fat-based emulsifier blends are necessary to maintain the right sensory properties and hold the fillings well.
What Are Compound Chocolates?
Compound chocolate is a cheaper alternative to pure chocolate. Compound chocolates are still primarily cacao-based. The difference is the addition of hard lauric fats, those derived from coconut oil or palm kernel oil. The addition of these fats allows confectioners to reduce the total amount of cacao, offering cost savings without a significant compromise to quality, particularly for filled chocolates where the focus is on the fillings.
They can also be easier to handle, such as being more heat resistant and not needing careful tempering, making them more shelf stable and meeting logistical challenges. Logistical challenges are particularly significant in warmer climates, such as much of the Asia Pacific region, home to some of the fastest-growing economies.
What Are Confectionery Fillings?
Fillings are semi-solid or viscous substances used to fill various food products, primarily confections and baked goods. Chocolate fillings are made from cocoa solids, milk solids, sugar, and fats processed to achieve a creamy texture; these fillings provide a luscious and delectable center to products like chocolates, truffles, cookies, and more. However, achieving stability in the texture as well as preparation time to achieve the desired crystallization can be challenging. The right emulsifier blends can help confectioners overcome these challenges.
Trends in Filled Confectioneries
Premiumization
The market for high-quality, premium confectionery products is thriving. Consumers are drawn to fine ingredients, artisanal production methods, and innovative flavor combinations. Single-origin chocolates, organic ingredients, and exotic fillings are increasingly popular, catering to the desire for luxury and unique experiences.
Affordable-Value Alternatives
Cocoa prices have spiked since 2023. In much of the 2010s, cocoa traded around US$2,500 a ton. Poor harvests and financial speculation have sent cocoa trading at US6,000 to US$11,000 at one point in April 20241. Price spikes will result in a growing demand for compound chocolate as well as cheaper indulgences, such as bakery items with chocolate coatings. Consumers in this segment still expect strong visual appeal and unique sensory experiences, even in lower-priced products.
Health and Wellness
Health-conscious consumers are seeking healthier confectionery options with reduced sugar, natural sweeteners, and added nutritional benefits. The incorporation of superfoods, nuts, and fruits, along with gluten-free, dairy-free, and plant-based options, is becoming increasingly important.
Innovative Flavors and Textures
Unique and adventurous flavors, such as sweet and savory or spicy and sweet combinations, are capturing consumer interest. The inclusion of unexpected ingredients like herbs and spices, along with a variety of textures (crunchy, creamy, chewy), adds to the appeal of filled confections.
Sustainability and Ethical Sourcing
Environmental and social impact are critical considerations for today’s consumers. There is a growing demand for fair-trade chocolate, sustainably sourced palm oil, and eco-friendly packaging. Producers are expected to demonstrate their commitment to ethical practices.
Personalization and Customization
The trend towards personalized confections is on the rise. Customizable chocolate bars, bespoke gift boxes, and personalized packaging are highly sought after, especially for special occasions.
The Growing Demand for Affordable Filled Chocolate Indulgences
The filled chocolate market was valued at $30.5 billion in 2018 and is expected to achieve a Compound Annual Growth Rate (CAGR) of 4% up to 20282. According to Mordor Intelligence, the compound chocolate market is expected to register a CAGR of 6.42% during the forecast period (2022-2027)3. This growth is driven by its increasing application in less expensive chocolate-based products.
Compound chocolates typically contain fats such as palm kernel oil or coconut oil. They are more shelf-stable and versatile, with wider applications such as filled bars and panned coconut balls, suitable for supermarket shelves and online shopping. The COVID-19 pandemic has solidified a preference for online shopping for confectioneries, contributing to the demand for compound chocolates.
Problems Faced by Confectionery Manufacturers
Fat Bloom
Fat bloom is a common shelf-life limitation caused by fat migration from the filling to the chocolate layer. It appears as white streaks or spots on the surface of the chocolate. Fat bloom occurs when chocolate has been exposed to heat, which causes the cocoa butter in the chocolate to soften and separate from the other ingredients. Fat-bloomed chocolate might be safe to eat, but it gives the impression of being spoilt and is unappealing. It is particularly challenging to avoid in areas with fluctuating temperatures and warm climates.
Shelf Life and Storage Concerns
Improper storage conditions can negatively affect the visual properties and shelf life of confections, especially in warmer climates. Shelf life woes can start with logistics and handling and extend to the conditions in the shops they are sold in, resulting in an unappealing product.
Finding the Right Texture
Achieving the right texture, such as glossiness, and viscosity, such as how well liquid fillings flow, is a complex challenge for confectionery producers. It is particularly challenging for filled chocolates, which have distinct layers.
Solutions with MASEMUL® EC 5401
Leading emulsifier blends can address these problems and offer functional benefits to confectionery producers. Musim Mas’ MASEMUL® EC 5401 stands out with specific advantages:
- Faster Crystallization and Setting: MASEMUL® EC 5401 promotes faster crystallization and setting of fat-based fillings, reducing cooling time and improving production capacity.
- Improved Heat Resistance and Shape Retention: This emulsifier offers better heat resistance and shape retention of compound chocolates, minimizing the impact of oil migration.
- Enhanced Shelf Stability: It acts as a crystallizer, helping to minimize incidents of chocolate coatings peeling off and softening, thus extending shelf life.
- Texture and Sensory Properties: MASEMUL® EC 5401 modifies chocolate’s sensory properties, ensuring a superior mouthfeel while offering cost savings without compromising quality.
Applications
MASEMUL® EC 5401 is versatile and can be used in various applications, including:
- Filled Chocolates: Chocolate truffles, filled bars, and filled wafer balls coated with chocolate
- Coated Chocolates: Products such as chocolate bars found in supermarkets
- Compound Chocolates: Chocolate bars and panned chocolate balls
- Baked Goods: Wafers and coated cookies
Musim Mas’ Sustainability Efforts
Musim Mas is a leading sustainable palm oil producer. As the first major Indonesian company to join the Roundtable on Sustainable Palm Oil (RSPO), all of the group’s integrated mills with plantations are RSPO certified. Musim Mas also leads Indonesia’s most extensive smallholder farmer program and complies with all leading certifications and regulations, such as the European Union Deforestation Regulation (EUDR). In 2023, Musim Mas launched its 2050 Net Zero commitment under the Science Based Targets Initiative (SBTi). All of Musim Mas emulsifiers and other products, are offered compliant with leading certifications such as Kosher and Halal.
In the competitive and ever-evolving world of confectionery production, staying ahead of trends and meeting consumer demands is crucial. Musim Mas’ MASEMUL® EC 5401 offers a comprehensive solution to many of the challenges faced by confectionery producers, from enhancing product quality to ensuring sustainability. Embrace the benefits of MASEMUL® EC 5401 and elevate your confectionery creations to new heights.
References:
[1] https://www.businesstimes.com.sg/companies-markets/why-prices-chocolate-and-cocoa-went-nuts
[2] https://dataintelo.com/report/global-filled-chocolate-market
[3] https://www.mordorintelligence.com/industry-reports/compound-chocolate-market
