A host of attractive new end product ideas will be on display in the Baker Perkins Product Forum at Interpack (Hall 2 Stand 2A03).

Many of them are based around today’s lifestyle preferences of Health and Pleasure. Product characteristics in these sectors are evolving from the straightfoward sugar-free or fruit and cream to more sophisticated positionings such as therapeutic, feel well, indulgence and sensations. The ‘clean’ image associated with sugar-free hard candy and lollipop depositing is providing exciting opportunities. Depositing of gum base is another development arousing considerable market interest.

Other ideas meet consumer demand for vibrant colours, with innovative flavour and texture profiles - deposited candies and lollipops can now be made in one to four colours, with stripes, layers or random patterns, and with one or two centre-fills.

Visitors to Interpack will be able to discuss specific new confectionery developments including high percentage hard candy centre-filling within a thin outer shell; combinations of materials using centre filling; the combination of hard candy with edible strips; and innovative nozzle profiles to make unique product concepts.

Makers of functional/pharmaceutical end products with active ingredients are increasingly using the depositing process to achieve the consistent high quality vital in this added-value sector.

Baker Perkins develops many new concepts with its alliance partners:

Palatinit for ingredients allowing sugar-free hard candies and lollipops to be made in the same varieties as sugar-based products.

CAFOSA, the gum base supplier, for technology allowing the depositing of gum base, and incorporating gums into candies and lollipops.

Firmenich, the flavour specialist, with encapsulation and flavour technology.

British Sugar, with a range of sugar products tailored to the confectionery industry.

These recent end product ideas developed by Baker Perkins and its alliance partners are already achieving market penetration:

     • Coconut milk based candies allow a variety of ‘tropical’ flavour combinations to
       be offered

     • Hard candy and toffee combinations in striped, centre-filled and layered products
       offer unique taste possibilities

     • Butterscotch with up to 25% chocolate centre-filling extends the well-established
       butterscotch range

     • Innovative layering combinations can now be achieved with a variety of sugar-based
       and sugar-free syrups


To see the full range or to discuss your own product concepts visit the APV Baker Product Forum at Interpack in Hall 2 Stand 2A03.