Carmit
Candy Industries will showcase a new line of gluten-free chocolate
clusters at Natural Products Expo West, which is slated to take place in
Anaheim between March 7 and 9, 2014. The new line would be available in
multiple international markets.
“Our new line of gluten-free clusters targets both the mainstream market and the specific niches of people suffering from celiac disease and gluten intolerance, and those following a gluten-free lifestyle,” explained Steve Grun, Carmit’s chief executive officer.
“This has been a strong focus for Carmit over the past decade,” he added. Global confectionery launches with a gluten-free positioning increased by 46 per cent in 2013 from those launched in 2012, according to Innova Database.
While this indicated significant growth in gluten-free claims, gluten-free product launch activity was still relatively niche for the confectionery sector. Only seven per cent of confectionery product launches tracked in 2013 filled such positioning.
A cluster is a snack which is based on a blend of ingredients and does not have a structured shape. The gluten-free cluster line includes various combinations of gluten-free cereals and dried fruit or nuts, and is covered in either chocolate or yoghurt.
The clusters can be custom-packed in different sizes and shapes as private-label for marketers, restaurant chains and retailers, and for on-the-go packages or multi-packs. All are designed to address a healthy, gluten-free lifestyle.
“We launched the line regionally and gained rapid success in food chains and health food stores, culminating in our winning the prestigious product of the year award this week,” said Adrian Sagman, Carmit’s vice-president, export marketing and sales.
A significant industry challenge is in how to blend cereals such as corn flakes and rice puffs with nuts and/or dry fruit, and bind them with 70 per cent chocolate in a way that the inclusions are not dominated by the latter and maintain overall great taste and texture.
To achieve this, Carmit conducted trials to hit the perfect balance in each ingredient’s percentage and the chocolate’s viscosity. The final product is a rich, bite-sized cluster of crispy cereals and chewy dried fruit, covered in milk or dark chocolate.
“Our new line of gluten-free clusters targets both the mainstream market and the specific niches of people suffering from celiac disease and gluten intolerance, and those following a gluten-free lifestyle,” explained Steve Grun, Carmit’s chief executive officer.
“This has been a strong focus for Carmit over the past decade,” he added. Global confectionery launches with a gluten-free positioning increased by 46 per cent in 2013 from those launched in 2012, according to Innova Database.
While this indicated significant growth in gluten-free claims, gluten-free product launch activity was still relatively niche for the confectionery sector. Only seven per cent of confectionery product launches tracked in 2013 filled such positioning.
A cluster is a snack which is based on a blend of ingredients and does not have a structured shape. The gluten-free cluster line includes various combinations of gluten-free cereals and dried fruit or nuts, and is covered in either chocolate or yoghurt.
The clusters can be custom-packed in different sizes and shapes as private-label for marketers, restaurant chains and retailers, and for on-the-go packages or multi-packs. All are designed to address a healthy, gluten-free lifestyle.
“We launched the line regionally and gained rapid success in food chains and health food stores, culminating in our winning the prestigious product of the year award this week,” said Adrian Sagman, Carmit’s vice-president, export marketing and sales.
A significant industry challenge is in how to blend cereals such as corn flakes and rice puffs with nuts and/or dry fruit, and bind them with 70 per cent chocolate in a way that the inclusions are not dominated by the latter and maintain overall great taste and texture.
To achieve this, Carmit conducted trials to hit the perfect balance in each ingredient’s percentage and the chocolate’s viscosity. The final product is a rich, bite-sized cluster of crispy cereals and chewy dried fruit, covered in milk or dark chocolate.
No comments:
Post a Comment