|Tuesday, 10 April 2012 07:23|
Candy lovers will enjoy one of their favorite times of the year in the days that follow Easter Sunday when retailers, bakers, and confectioners put all of their unsold wares on sale for clearance. The challenge for the makers of seasonal confections is keeping them fresh from the time of manufacture through the holiday and afterwards. Seasonal confections must remain fresh and intact to move off store shelves during and even after the celebrations end.
Oxidation of Volatile OilsChocolate candy is vulnerable to the negative effects of oxidation, visible in the form of "bloom" or the white chalky substance sometimes seen on candy. Atmospheric oxygen can also contribute to negative reactions with the volatile oils in chocolate that include off-flavors, discoloration and even rancidity. The longer chocolate is exposed to the air, the more likely it is to spoil.
Panned Confections Offer Protection from Atmospheric OxygenChocolate can be protected against exposure to the air with a candy coated shell. A hard covering enrobes and protects the chocolate while also adding a pleasing crunch to the consumer experience.
TicaPAN® 311 and TicaPAN Quick Crunch from TIC Gums are patent pending confection coating systems from which consumers and manufacturers can benefit. Consumers benefit from fresher tasting candy, later in the season. Manufacturers have fewer returns and restocks due to spoilage.
The TicaPAN coating systems are perfect for replacing traditional gum arabic coatings. TicaPAN costs approximately 20% less than gum arabic, is more readily available and has identical (when not superior) performance over traditional gum arabic. TicaPAN 311 is a 1:1 drop in replacement for gum arabic for both hard panned and soft panned candies. TicaPAN Quick Crunch offers the same benefits as TicaPAN 311 plus it dries faster, creates a stronger shell and imparts an even crunchier texture.
Industry Background On Seasonal Chocolate
According to industry research published in trade magazines and web sites, the popularity of seasonal chocolates is rising. As much as 25% of all global new product launches for chocolate were tied to seasonal positioning. Other published research reported a 45% increase in the number of Easter products launched for the 2012 Easter holiday. In 2011, the seasonal chocolate industry was valued at $4.9 billion. By using panning solutions, these manufacturers will have more profitable seasons and their customers' better holiday experiences. With Easter now over, can Halloween be far away?
About TIC Gums
TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile, and shelf appeal of their products. Legendary customer service, high quality standards, and the unrivaled knowledge of our Gum Gurus® has made TIC Gums the industry leader for more than 100 years.
The Days After Easter Are Great For Candy Lovers!