ISM 2008: The trends at this year's

Long live chocolate, and long live the man who invented it!" wrote the Italian playwright Carlo Goldoni in the fullness of his gratitude. The confectionery sector is making a similarly clear commitment to enjoyment as it looks to the 38th International Sweets and Biscuits Fair from 27th - 30th January 2008 in Cologne. Aspects such as flavour and enjoyment are not only strongly emphasised in chocolate products, however; the pleasures of the senses also are often accentuated in fine baked goods, snack items and sugar confectionery. Confectionery and snack items with fewer calories and/or added vitamins, fibre or other additives (so-called wellness products) continue to have a strong appeal. And the popularity of organic products is going strong. Target group-focused appeal and a varied range of products for all ages are the special trademarks of the international confectionery industry, which assembles each year at ISM in Cologne to present the latest trends.

Chocolate is one of the most versatile basic ingredients in the confectionery industry. Its areas of application range from sweet bars, couvertures, baking mixes and biscuit fillings, to sweets, toffees and ice cream. However, chocolate is at its best when it is featured in fine compositions. This is where the creative imagination of the industry and the chocolatiers has free rein. For example, one Italian producer is presenting chocolate that is not only made with cocoa from selected plantations in the Antilles; the chocolate's flavour is enhanced by the "Barrique" method of storing it with a Kentucky tobacco leaf. Other bars are enriched with bee pollen, which is reputed to have outstanding properties that prevent fatigue and exhaustion. And peppermint in dark chocolate, by contrast, is said to have a positive effect on the stomach and intestines.

Chocolates with proof of origin feature particular flavour nuances, which are accentuated in both trendy dark as well as popular milk chocolates. For example, the basic ingredient for a dark bar from Uganda imparts "smoky, earthy accents reminiscent of mushrooms" according to its Belgian manufacturer. Cocoa from Ecuador produces an especially mild flavour - nutty, fruity flavours can be achieved with cocoa contents of between 70 and 80 percent. Top chefs have taken on the challenge of creating fine pralines, and a Belgian chocolatier is presenting the results for the first time at ISM 2008. In Switzerland, another home of chocolate, pralines with a bitter walnut filling laced with maple syrup are being made. Cocoa is also grown in Australia, even if only on a single plantation. This plantation is the source of the basic ingredient for chocolate enriched with Australian Shiraz wine - a true national speciality. Cocoa featuring proof of origin also has new significance in drinks, with new recipes being launched on the market that correspond to the chocolate brands introduced. Beer truffles from Kulmbach, Germany also promise a "fine-bitter" flavour composition.

Many manufacturers refer to the numerous positive effects of enjoying chocolate - dark chocolate, in particular, is beneficial for the heart and blood vessels, concentration, memory and immune system, according to producers. Additives such as fruit, amaranth and extracts of the maca plant are also intended to make positive contributions to good health.

Demand for organic products is also increasing in the confectionery and snack items sector. Many manufacturers are exhibiting organic products in all segments, and not only due to the presentation of the "Organic Avenue" for the first time at ISM. And many companies also make sustainability and fair trade high priorities when purchasing their basic ingredients.

Wellness, fitness and health are equally important topics in the confectionery industry. Manufacturers are catering to the consumers' desire for "guiltless pleasure" by supplying products with reduced calories and fat content. Examples include reduced-sugar butter biscuits that contain 30 % less sugar and come in portion packs. Low-fat rice crackers guarantee light enjoyment with a hint of hearty Thai Chili or Tomato/Basil. And organic biscuit specialities with high fruit and fibre content are a light snack for "athletes and other people who need lots of energy" according to the manufacturer.

Many chewing gum, fruit gum and sweets products are also designed to supply energy, and they are not only recommended for active children. There are also many sugar-free products in these ranges, including some that are enriched with an additional portion of vitamins. Made with fruit drained of water in a particularly painstaking process that retains valuable nutrients and substances, the "Beauty Snack" made by an Austrian producer is a source of vitamin C and makes a quick, convenient snack.

The confectionery industry also is focusing on the impending European Football Championships - fun and confectionery is combined in the "Clapping Hands" and "Squeaky Head", which young fans can use to make a lot of noise while eating. Hamburgers and chips made from marshmallow are also designed for children, and look strikingly realistic for sweets fans.

To coincide with a German TV hit from the Australian jungle, very lifelike giant spiders made from fruit gum are perfect for giving you the creeps - and for nibbling.

The list of new products found in the Press section at www.ism-cologne.de provides a complete overview of the new products exhibited at ISM 2008.

ISM is open to trade visitors only.

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