The diverse range includes tender chocolate creations with ginger or strawberry crunches to fine pralines with a flavourful raspberry-mascarpone filling or with whole, freeze-dried blueberries. For these unusual concepts, the company relies on its portfolio of natural colours and natural flavours, juice concentrates, purees and fruit pieces. Especially the wide range of dry ingredients that is exclusively produced from natural raw materials such as fruits and vegetables opens up innovative and particularly natural world of indulgence.
Thanks to extremely gentle freeze drying, shape and colour of the raw materials are optimally retained. Thus, the fruits as a whole, as slices, small pieces or as powder and fruit granulates not only provide a feast for the taste buds and the eyes, but also give tender melting chocolates and pralines and many other confectionery products an extra crispy crunch.
As in all food and beverage sectors, “sugar reduction”, or the reduction of refined sugar, is also one of the most important issues in the confectionery and baked goods industry. According to a survey carried out by Doehler Sensory & Consumer Science, more than two-thirds of consumers consider the statement “reduced sugar” important.
In addition, Doehler presented in Cologne a comprehensive series of product concepts that impress with an ideal sweetness profile while containing less sugar. The focus of the trade fair was on baked goods with reduced-sugar fruit preparations and sweetening components used as a sugar substitute for crunchy biscuits.