웰니스, 맛, 식물성, 지속가능성과 같은 식품 트렌드는 빠르게 변화합니다. Caldic은 글로벌 소싱과 지역 연구소를 결합하여 맛있고, 기능적이며, 트렌드에 맞는 솔루션을 공동 개발합니다. 우리는 식품 브랜드가 더 빠르게 확장하고, 더 똑똑하게 리포뮬레이션하며, 소비자가 원하는 것을 제공할 수 있도록 돕습니다.
Magnus Nilsson, Product & Application Developer, Food, Caldic Ingredients Sweden, speaks passionately about Calsand, Caldic’s sugar-sanding solution. “With Calsand, we give candies that extra boost, both in flavor and in appearance,” he explains. “It’s high-quality, and it’s used in a wide range of sweets and confectionery. One of our largest customers, a leader in the industry, trusts us to bring real value to their products.”
That value comes in the form of expertise and precision. “Calsand delivers sugar-acid coating for everything from candies and chocolates to pastilles, but blending sugar and acid is a tedious process. It can get dusty in production, especially during packing, and every batch needs to be tested for quality and taste,” he says, “Our site in Sweden lets us support customers both commercially and technically.
Magnus stresses the importance of getting the basics right - starting with the sugar crystal itself. “Since sugar is the key ingredient in confectionery, the size of the crystal is crucial,” he says. “Finding the right size can be a real challenge, both technologically and in the supply chain. Not all candies can handle a sugar-acid blend. If the sugar-to-glucose ratio is off, moisture can seep out and ruin a whole batch. That’s why our technical food specialists experiment constantly - different parameters, different approaches - and our supplier network is a huge help.”
Innovation is baked into their process. “We develop recipes in our application lab,” he continues. “We create alternatives for evaluation, test every new blended batch, and add flavors like apple or citrus to see how they feel in the mouth. Tweaking the coating changes not only the taste but when and how the acid is released. It’s a delicate balance.”
Consumer trends add another layer of complexity. “When you try to make low-sugar or palm-oil-free versions, functionality can take a hit,” he admits. “The quality can drop. But that’s where our food application expertise comes in. We have the formulation skills and technical know-how to fix those issues without sacrificing taste or texture.”
웰니스, 맛, 식물성, 지속가능성과 같은 식품 트렌드는 빠르게 변화합니다. Caldic은 글로벌 소싱과 지역 연구소를 결합하여 맛있고, 기능적이며, 트렌드에 맞는 솔루션을 공동 개발합니다. 우리는 식품 브랜드가 더 빠르게 확장하고, 더 똑똑하게 리포뮬레이션하며, 소비자가 원하는 것을 제공할 수 있도록 돕습니다.