Conference finds new trends for confectionery in 2009

Posted by Daniel Palmer on 27th February 2009

The recent ISM trade fair in Cologne indicated momentum for the confectionery industry would continue in 2009, while also introducing a host of new products for retailers to sample.

The fair, attended by more than 32,500 buyers from approximately 150 countries, showcased new products and innovative marketing strategies expected to drive the sector through economic turbulence.

Chocolate with pumpernickel, asparagus pastries, rose sweets, and chips with parsnips were among the exciting array of new products unveiled by the 1,593 exhibitors.

One Dutch manufacturer has taken his luxury 70 per cent chocolate and adorned it with real 23 carat gold leaf, producing the ultimate luxury chocolate product. In contrast, another exhibitor from Lippstadt in North Rhine-Westphalia has created a very special marzipan pumpernickel composition for his plain chocolate. Freeze-dried apple wine must is the basis of a new dark or white chocolate from Austria. Pralines and chocolates that are decorated with real flowers and four-leaf clovers provide happy chocolate moments.

Chef making chocolate truffles

Smoked figs are an ingredient in a new extravagant gourmet chocolate, which combines bitter cocoa accents with the sweetness of ripe figs and aromatic smoke, says the Italian manufacturer. Chocolate in an avant-garde design: this requires design-oriented packaging, unusual breaking grooves in the chocolate bar and 100 per cent organic enjoyment from Austria.

The EU has acquired 25 members so far, which was reason enough for a Swedish exhibitor to create a praline collection in which 25 pralines each represent their own EU country – they capture the cultural feel of the countries, are hand made and presented in a fine design.

An assortment of pralines disguised as a beautiful letter – flat enough to be sent in the post and tasty enough to impress the recipient. Attractive retro packaging with motifs from the pioneering era of passenger aviation make huge Belgian chocolate bars a very special and tasty gift.

Cocoa can also be enjoyed as a delicious drink – and when this drink also gives off exclusive scents of violets and roses, it’s enough to put any connoisseur on cloud nine. Rose jelly turns caramel bonbons into a very special taste experience – a specialty from Poland.

One north-German manufacturer seduced visitors to his stand with his “cake in a glass” and presented his creation made with Madagascan cocoa beans and twelve year old whiskey. Sabletaler with asparagus-canache offered a very unique taste sensation: for the filling a blend of fresh cream of asparagus soup is enriched with nougat, marzipan and chocolate.

Sherbet powder in a pot – a lolly serves as the spoon, raspberry liquorice, liquorice with red-hot chilli, extra large bubble gum in the form of tennis balls, footballs, rugby balls and basketballs …. this was just a small selection from the wide range of ideas in sugar confectionery that was presented at ISM.

The world of crisps and snacks also has lots of new items to offer: sweet and spicy parsnip crisps have been enriched with sea salt – with a mix of parsnips, carrots and beetroot as an alternative.

“We enjoyed solid high-level talks and registered strong demand from abroad and a great deal of interest in our products,” Marie-Josée Graulus-Celis from Belgium’s joint stand reported. “That’s probably why 95 per cent of our exhibitors said they want to come back next year.”
Demand for organic products also remains high, as confirmed by the flow of traffic through Organic Avenue throughout the show’s duration.