Chewing Gum Consultant

Professional Chewing gum industry meeting point

WACKER – Germany 28/05/2018

The German company that in 2017 launched the concept of 3D printed gum (link to my post on this) is focusing now on another concept: Deposited Chewing gum. Their ingredient “Capiva C 03“, which is compatible with the standard candy process allows the mass to be deposited, for instance in Mogul lines. Then, depending on the shape of the mould, the piece of gum will be completely different and, in any case different than the 3 or 4 conventional formats that we all know.

This concept of “Deposited Gum” was also developed by Cafosa in the late 90s. The Barcelona-based company developed a gum base called “Forma-T” which (unlike other gum bases) produced a mass which flowed enough to be deposited. This was marketed under the name “Gum To Mould”. As Technical Assistance Manager of Cafosa at that time, I tested this in Carle & Montanari chocolate depositors (we produced gums with shapes of any praline in the market), in Aasted Mikrowerk “Frozen cone” technology (we produced center filled gum with much more liquid -over 50%!- than any other gum in the market) and in APV Baker candy depositors (producing candy with gum in the center). We did not check the Mogul lines at that time, which is something that Wacker is now doing. Later in the development, other companies joined the project, like Firmenich from the flavouring point of view, or Roquette for the sweeteners. This is an extract from Cafosa’s website in 2007:

 

Magic Chewing gum

Cooperating with Cafosa, the world’s leading gum base supplier, the French company Roquette has developed a new approach to applying sugar-free ingredients to current deposited technology.

The sugar-based Gum to Mould or deposited gum technology developed by the leading gum base supplier Cafosa offers chewing gum manufacturers the opportunity to develop new concepts in product shapes, colour combinations and centre-fillings. It also helps sweet producers to extend the boundaries of their existing product range to include chewing gum-type products.

Using Cafosa’s special gum, Roquette has been able to create a formula that takes advantage of the combination of two polyols, Maltisorb maltitol and Xylisorb xylitol. The formula has been successfully tested in chewing gum production at Baker Perkins, the depositing process specialist.

These results, which could not be achieved with conventional chewing gum processing, include chewing gum filled with a flavoured liquid centre; stripped chewing gums with different colours; chewing gum in a sugar-free, hard-boiled candy; coated chewing gum.

International Food Ingredients. Nº 1 2007 
I think that Cafosa eventually dropped this idea, but now Wacker is taking it with a new approach and with better results.
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ProSweets 2012 14/03/2012

Filed under: Market & Fairs — Joan Mestres @ 10:22 AM
Tags: , , , , ,

The other day I was commeting about ISM, but I think it is quite remarkable the growth of the paralel show: ProSweets. It is becoming an interesting meeting point for suppliers of the confectionery industry (basically machinery and ingredients). I remember that in the first years of this show we could find there the main flavour suppliers (Symrise, Firmenich,…), however this has decreased and now the machinery is taking the big chunk of the hall. I was positevely surprised by the size this is taking. Could it be a serious competitor to Interpack? Time will say… It seems to be the right place for the “confectionery machines”, while in Interpack the suppliers are a tiny part of the huge exhibition. I wonder, however, about the type/quality of visitors. While in Interpack we find the decision-makers ready to buy machines (Engineering Dept, Production dpt, etc.) I am not sure these are the people attending Prosweets. If the visitors are the same as for ISM (distributors, marketing…), then for sure they are not the right people to visit Prosweets.