Sweetened condensed milk (SCM) is one of the most important milk-based ingredients for the confectionery industry and mainly used in the production of high-quality caramel fillings, chocolate bars, pralines, toffees, dessert sauces, ice cream and many other confectionery products. There it not only provides the typical caramel taste, but also influences the desired consistency and mouthfeel of the finished product.
Current food trends require new product solutions
The basic trends of the last years like vegetarian and vegan products, products with organic label, clean label or food for certain faith groups, which e.g. correspond to the rules for Halal or Kosher, are increasingly in demand by today’s very informed consumers. Therefore, the request for suitable ingredients is also growing in parallel with the food and confectionery manufacturers. These ingredients have to meet completely new requirements. WS Warmsener Spezialitäten GmbH, as a specialist for sweetened condensed milk, is reacting to the current market trends with new product varieties and packaging options.
“On the one hand, we are noticing a strong increase in demand for certified varieties such as organic and/or Fairtrade as well as Halal and Kosher. And completely new products are being added, such as sweetened condensed milk with the addition of vegetable fat, purely vegetable alternatives without milk or even replacing the sugar with certain sugar substitutes,” says Johannes Rother, Managing Director of WS Warmsener Spezialitäten GmbH, describing the rapidly changing requirements of his customers.
Specialist for sweetened condensed milk
WS Warmsener Spezialitäten GmbH belongs to the Uelzena Group and is one of the largest manufacturers for SCM in Europe. The company reacted by developing new varieties and has certified its products for various standards to meet these new requirements.
The dairy in Warmsen is currently a pioneer in the market for organic certified sweetened condensed milk, as well as for Fairtrade-licensed condensed milk.
When using vegetable fats in the new recipes, the procurement of sustainably produced raw materials is a particularly important criterion; here the company uses RSPO-certified palm fat, for example. As a central organization, RSPO (Roundtable on Sustainable Palm Oil) promotes sustainable cultivation methods for palm oil in the producer countries and has defined several principles and criteria that must be met for sustainable palm oil production.
For more information, visit www.ingredients.uelzena.com