Faux caramel and method for production thereof

Abstract

A caramel-like filling, the caramel-like filling comprising 25-35wt% soluble fiber, 25-50wt% sugar alcohol, 4-16wt% cocoa butter, 8-15wt% water. Preferably, the soluble fibre comprises polydextrose, inulin and / or corn fibre. Preferably, the sugar alcohol comprises maltitol, erythritol, xylitol and / or sorbitol. Preferably, the filling comprises 5-15wt% milk powder, 4-8wt% cocoa powder and is sugar-free. Preferably, the filling has a water activity (aW) of 0.6-0.73 and / or a pH of 6-6.4, and is shelf stable. Preferably, the filling is made by blending the ingredients at a temperature sufficient to melt the cocoa butter, but below 55℃. Preferably, a layered confectionery product is made by forming a 2-3mm layer of caramel-like filling on a confectionery-substrate by drum-sheeting or bucket-sheeting, before cooling the caramel-like filling. A similar method of producing filled confectionery products comprises filling a substrate, i.e., a soft cake, with the caramel-like filling by deposition, injection or extrusion before cooling. Preferably the filling is used in a nutrition bar 1 having a coating layer 20, enclosing a high-protein base-cake 5 and the caramel-like filling 10 and optional onclusions 15. Preferably, the protein comprises calcium caseinate, whey protein isolate, beef or plant collagen or plant protein.

Description

The present invention relates to a faux caramel, or caramel-like composition, particularly for use as a filling in confectionary products. Unlike real caramel, the faux caramel can advantageously be produced without high temperature processing and the faux caramel described herein has desirable properties for its incorporation in final products. The invention also relates to a preferred product comprising the caramel-like composition for a protein-rich sports bar with low carbohydrates. Caramel is a very well-known confection. It is an orange-to-brown confectionary obtained by the heat-treatment of sugars. The process of caramelisation involves heating sugar to high temperatures, typically in excess of 170°C. In this heating step there is a loss of water, resulting in isomerisation and polymerisation of the sugars into higher molecular weight compounds. The precise nature of the caramel formed will depend on the starting sugar(s), the temperature and the processing time. Caramel has a rich and sweet taste. The consistency of caramel is sticky and it becomes stickier when warmed in the mouth. The colour of caramel is readily identified and, indeed, caramel is often used as a colourant in some food products. It is known for caramel to be included in a range of different products. A wide variety of candies, desserts, toppings and confections are made with or from caramel. A classic product containing a caramel layer is the Japp™ bar. Depending on the temperature processing and the ingredients used, the caramelisation process can also produce toffees and butterscotch. Since caramel needs to be produced with a high temperature step, the types of products that can be produced are limited, especially when the caramel is to be included in an unbaked product. Moreover, a conventional caramel contributes a high sugar content to the end product which may be less desirable for consumers seeking to limit their sugar consumption. US20040228951A1 describes a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavouring. The sugar substitute comprises between about 19% to about 46% of the nougat by weight, the protein material comprises between about 28% to about 38% of the nougat by weight, and the flavouring comprises between about 7% to about 37% of the nougat by weight. It would be advantageous to provide a caramel-like product with an improved nutritional profile, which has good flavour, appearance and organoleptic properties, while also being structurally suitable for use in a range of confectionary products. It would also be desirable to provide a composition which is microbiologically safe with no artificial preservatives, especially in unbaked snack products. Accordingly, it is desirable to provide an improved caramel-like composition for use as a filling and / or one which addresses problems with the prior art, or which at least provides a commercially useful alternative. According to a first aspect there is provided a caramel-like filling, the caramel-like filling comprising: (a) 25 to 35wt% soluble fiber; (b) 25 to 50wt% sugar alcohol; (c) 4 to 16wt% cocoa butter; (d) 8 to 15wt% water. The present invention will now be further described. In the following passages different aspects of the invention are defined in more detail. Each aspect so defined may be combined with any other aspect or aspects unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous. In particular, the faux caramel may be made by the method described herein and used accordingly in the production of the confectionary embodiments, especially the nutrition bar described herein. Hereafter the terms “faux caramel”, “caramel-like layer”, “caramel-like filling” and “caramellike composition” are used synonymously. The present invention relates to a caramel-like filling or a faux caramel. These terms are used because the composition or filling is not a true caramel - i.e. it is not a heat-treated sugar composition. Rather, the caramel-like filling is a hybrid formulation which mimics caramel from a consumer perspective. It has been found to be particularly suitable for certain product manufacturing approaches and can be applied across a range of technologies, for example, extruded or coextruded, in snack bars, soft cakes, pastries and sandwiches, or in products such as sports bars, cookies, wafers and biscuits. In particular, the filling can be applied between layers, injected into a product or used as a topping, and / or covered in a coating such as a chocolate. It is particularly useful for unbaked snacks where the product has not been exposed to high temperatures and yet the caramel-like properties are obtained. The inventors have found that the caramel-like filling has a number of key advantages. In particular, it provides a caramel-like product which has a suitable colour, flavour and viscosity to successfully mimic true caramel compositions. In addition, the caramel-like product is structurally suitable for use in a range of production methods, including roller sheeting and bucket spreading technologies, because the product has a suitable viscosity, flow and stickiness. Critically, the filling is also stable, such that these advantages are obtained over a stable shelf-life of up to 15 months. Nutritionally, the caramel-like filling can advantageously contain no added sugar. Moreover, the filling has a high content of fibers which is also good from a nutritional perspective. The caramel-like filling comprises 25 to 35wt% soluble fiber, preferably 27 to 33wt%. The soluble fiber comprises and preferably consists of one or more of polydextrose, inulin and soluble corn fiber. The soluble fiber preferably comprises and more preferably consists of polydextrose. The presence of this fiber brings nutritional dietary fibre, allowing at least a 16% addition to any product and, consequently, a "source of fibre claim" on front of pack. Adjusting the level of soluble fiber and, in particular, polydextrose, in the filling helps to control the viscosity and stickiness of the faux caramel. This is especially critical when the final product contains onclusions in contact with the faux caramel, since the stickiness can be essential for retaining the onclusions on a faux caramel layer during production and processing. The caramel-like filling comprises 25 to 50wt% sugar alcohol, preferably 30 to 45wt% and more preferably 35 to 40wt%. The sugar alcohol comprises and preferably consists of one or more of maltitol, erythritol, xylitol and sorbitol. Preferably the sugar alcohol comprises and preferably consists of maltitol and / or erythritol, and most preferably it comprises / consists of maltitol. The sugar alcohol is acting both as a bulking agent and to control the viscosity. The levels may vary as required to meet certain nutritional targets. Maltitol is especially preferred as it is effective, it is commonplace in “no-added sugar” products, and it is known to be safe for consumption. The caramel-like filling comprises 4 to 16wt% cocoa butter, preferably 8 to 12wt%. The cocoa butter contributes to the viscosity and mouthfeel of the filling. The caramel-like filling comprises 8 to 15wt% water, preferably 10 to 13wt%. The faux caramel is not an anhydrous filling, and the presence of the water contributes to the perceived viscosity and stickiness. Preferably the caramel-like filling further comprises milk powder in an amount of up to 20wt%. Preferably the caramel-like filling further comprises milk powder in an amount of from 5 to 15wt%, more preferably 7 to 13wt%. The milk powder may be a whole fat milk powder or a reduced fat milk powder, such as skimmed milk powder, or a mixture thereof. The inclusion of the milk powder helps to achieve a milky taste and to achieve a lighter, or even a white, colour. In products where the flavour does not want to have milky notes or where a darker colour is preferred, the milk powder would be optional. Preferably the caramel-like filling further comprises cocoa powder in an amount of up to 10wt%. Preferably the caramel-like filling further comprises cocoa powder in an amount of from 4 to 8wt%. The inclusion of cocoa powder helps to adjust the colour of the faux caramel and brings additional flavour components. In products where a lighter colour is preferred, cocoa powder would be optional. The caramel-like filling may comprise up to 5wt% of further ingredients, preferably 1 to 5wt%, more preferably 2 to 4wt%, preferably selected from colourings, flavourings, sodium and / or potassium chloride, and emulsifiers. All such ingredients are well known in the art. They can contribute to the stability, appearance or mouthfeel of the product, but are not essential. Preferably the caramel-like filling consists of the recited ingredients and up to 5wt% of these further ingredients, preferably 1 to 5wt%, more preferably 2 to 4wt%. Preferably the caramel-like filling contains no added sugar. In this context “sugar” refers to the class of soluble, crystalline, typically sweet-tasting carbohydrates found in living tissues, such as glucose, sucrose, lactose and fructose, and does not include sugar alcohols. Sugars may be present in ingredients such as the milk powder, but not as a sugar ingredient perse. Preferably the filling is substantially sugar-free. By substantially sugar-free it is meant that it contains less than 5wt% sugar (from any source), more preferably less than 3wt%, even more preferably less than 1wt%, and most preferably essentially no sugar. Preferably the caramel-like filling is shelf-stable for at least 9 months (under ambient storage). Preferably the caramel-like filling is shelf-stable for at least 12 months and most preferably at least 15 months. “Shelf stable” is a term in the art which denotes a product which remains substantially unchanged and remains in a condition suitable for sale and consumption. Preferably the caramel-like filling has a water activity (aW) of 0.6 to 0.73. Water activity of a food product is the ratio between the vapour pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapour pressure of distilled water under identical conditions. Water activity is a conventional measurement in the art and can be determined, for example, with a Novasina AW SPRINT at 25°C. A water activity of greater than 0.85 is susceptible to growth of bacteria, yeasts and mould. Therefore, it is desirable to have a water activity that is sufficiently high that the product has a moist taste and texture, but not so high that the product is susceptible to going mouldy, therefore reducing the shelf-life of the product. The above water activity provides this desired balance. Preferably the water activity is from 0.65 to 0.70. These are good ranges of water activity, since it helps to keep the product stable over a longer shelf-life. The water that is present is generally provided in the ingredients used to form the recipe and, in particular, may be provided primarily by the polydextrose solution. Since the preferred method involves little heating, there is little or no water lost in the production and preferably no additional water is intentionally added. The caramel-like filling described herein was found to have a stable colour and pH over the lifetime of the product. Preferably the caramel-like filling has a pH at room temperature of from 6.0 to 6.4. Having a stable pH provides the constant stability, both of the colour and the flavour. Caramel is a well-known product and the appearance and performance of the caramel-like filling would be well known to the skilled person across the range of suitable product uses. An exemplary caramel-like filling was tested by the inventors and was found to show viscosity (HAAKE™ Viscotester™ iQ) at 45°C, shear rate 2 = 105-120, shear rate 15 = 70-80. The caramel-like filling had a Brix of 80 - 85%. According to a further aspect there is provided a method for the manufacture of a caramellike filling as described herein. The method comprises blending the recited ingredients at a temperature sufficient to melt the cocoa butter and which does not exceed 75eC, and preferably does not exceed 55eC. In some preferred embodiments the blend is obtained by mixing a sugar-free chocolate with the other ingredients. This is because such sugar-free chocolate can provide a ready preprepared source of some of the sugar alcohol (e.g. maltitol), cocoa butter and whole milk powder, as well as minor flavourings and emulsifiers. The chocolate is preferably white chocolate, especially when cocoa solids are not required. Therefore, using a sugar-free chocolate, which may be additionally present to provide onclusions, inclusions and / or a coating composition, represents a short-cut for easy provision and mixing. An exemplary sugar-free chocolate may comprise 40-50wt% maltitol, 25-35wt% cocoa butter and 20-25wt% whole milk powder. The ingredients for the manufacture may be divided into liquid and powder raw materials. The bulk liquid ingredients may include, for example, white chocolate and polydextrose, or the constituent parts of the white chocolate, namely cocoa butter, sugar alcohol (such as maltitol) and milk powder. Polydextrose (solution ~30wt% water) can be supplied in bulk containers and stored at room temperature before being transferred to a mixing vessel. The polydextrose can be added directly into the mixing tank at ambient temperature. White chocolate is preferably supplied in melted form at a temperature such as 45-50°C. The bulk powder ingredients may include, for example, maltitol. These can be supplied in bulk and transferred to the mixing vessel through an auger conveyer. The mixing vessel is on load cells, ensuring that the correct ratio of ingredients is added to the recipe. The mixing vessel typically has a mixing container with a hinged lid and a storage container, to ensure uninterrupted production. An exemplary mixing vessel consists of two stirrers. One Anchor-type stirrer with scrapers and one stirrer with a dispersion disk. The two stirrers are to ensure a homogeneous mix of the ingredients. The homogeneous mixture is then pumped to storage tanks with continuous stirring. The mixture is stored between 35-45°C When using a drum-sheeting system, the faux caramel mixture is transported to the thin filmforming drum through heated jacketed pipework. A suitable thin film-former consists of one mass hopper, one double walled roller with cross flow tempering system and one heater scrapper. The liquid mixture is pumped into the mass hopper and applied to the roller which is cooled. The roller creates a thin film of faux caramel on its surface as it rotates through the mass hopper and past the levelling scrapper. The hopper width controls the width of the film. The chilled layer of faux caramel is transferred around the roller to the lower scrapper. The scrapper removes the layer from the roller onto a moving substrate material. After the faux caramel sheet has been formed, onclusions may be added onto the sheet using a sprinkler system, which gravity-feeds the onclusions on top of the faux caramel at a controlled rate. Preferably the onclusions can be pressed into the faux caramel layer using a compression roller. The product can then be cooled before cutting. The faux caramel layer may advantageously be heated before cutting, using infrared heaters - these do not significantly heat the substrate. This helps to reduce cracking in the faux caramel during cutting and promotes the adhesion of any onclusions. The coated slab is then cut into strips of faux caramel coated substrate. In an alternative the faux caramel sheet can be formed using a bucket sheeter. This requires the faux caramel to be hotter but is generally suitable for making a thicker layer. According to a further aspect there is provided a method for the production of a layered confectionery product, the method comprising: (a) providing a confectionery-substrate; (b) forming a layer of the caramel-like filling described herein on the confectionery-substrate either by: (i) drum-sheeting; or (ii) bucket-sheeting; and (c) allowing the caramel-like filling to cool. In one embodiment the method involves drum-sheeting and preferably the caramel-like filling is sheeted at a temperature of greater than 30eC using a forming drum having a temperature of from 15 to 25eC, preferably from 17 to 20eC. In another embodiment the method involves bucket-sheeting and preferably the caramel-like filling is sheeted at a temperature of less than 45eC. The layer of caramel-filling preferably has a thickness of from 1 to 5mm, preferably 2 to 3mm. In some embodiments the method further comprises applying one or more onclusions to the layer of the caramel-like filling before step (c). Preferably the method further comprises dividing the confectionery-substrate bearing the layer of the caramel-like filling into individual portions, preferably after step (c). According to another aspect there is provided a method for the production of a filled confectionery product, the method comprising: (a) providing a confectionery-substrate; (b) filling the caramel-like filling disclosed herein into the confectionery-substrate, preferably by deposition, injection or extrusion; (c) allowing the caramel-like filling to cool. Preferably the caramel-like filling being filled into the confectionery-substrate constitutes 10 -20 wt.% of the product and is filled at a temperature of greater than 35eC. The preferable confectionery substrate in this aspect is a soft cake. According to a further aspect there is provided a confectionery product comprising the caramel-like filling described herein. Suitable confectionery products include a bar, cookie, wafer, biscuit, cake or pastry product, and wherein, optionally, the confectionery product is enrobed in a chocolate or compound coating. In these products, preferably the caramel-like filling is provided as a layer in the confectionery product. A particularly preferred embodiment of the confectionery product is a nutrition bar, and this will now be described further in more detail. Preferably the nutrition bar has at least 30wt% protein and less than 3.3wt% sugar, the nutrition bar comprising a coating layer at least substantially enclosing: (a) a base-cake having a water activity (aW) of 0.5 to 0.69 and comprising at least 50wt% protein, the protein comprising: calcium caseinate; whey protein isolate; and beef or plant collagen; and optionally further plant protein; (b) a layer of the caramel-like filling on the base-cake; and (c) one or more onclusions on, or embedded in, the caramel-like filling layer, wherein the caramel-like filling layer separates the one or more onclusions from the base-cake. It is desirable to provide a sports nutrition bar, having a desirable texture over a long shelflife. In particular, the nutrition bar must provide a high amount of protein and a low sugar content, whilst maintaining the desirable texture which is neither dry nor brittle. The presence of texture additives, such as biscuit pieces, provides a multi-dimensional texture profile, and the structure of the nutrition bar prevents degradation of the texture additives during the shelf-life. Nutrition bars, otherwise known as energy bars or protein bars, are well-known, and there are many different nutrition bars available on the market. Some are intended to be consumed quickly and on-the-go to provide energy release during exercise, while others are targeted at consumers who are trying to lose weight, and therefore looking for something that can provide energy, but which does not contain high levels of sugars. In addition, some are targeted at consumers who wish to have a high protein snack that aids with muscle gain. Existing nutrition bars include those under the Brand names of Rema 1000™, Harvest Morn ™, Tine YT™, MuscleNation Custard™, Nutrend Premium Protein 50%™, Layenberger Newtritionstyle™, MaxSport Collagen+™, Best Body Nutrition Premium Series Crunchy One ™, Muscle Food™, Myprotein™, Nutramino Nutra-Go Plant™, Grenade Carb Killa™, Quest ™, Fulfil™, and various others. Nutrition bars generally contain a high proportion of protein to carbohydrates / fats. However, nutrition bars that are designed for energy release during exercise (i.e. energy bars) generally have a higher carbohydrate content than protein bars that are aimed more at those wishing to build muscle and / or lose weight. Protein bars are targeted at people who primarily want a convenient source of protein that is quick and easy to transport and consume. Nutrition bars are generally considered as a snack and are designed to be ready-to-eat, with minimal to zero preparation of the product and no equipment required to consume the product. In the field of sports fitness, it is known that consuming protein after exercise helps to build the muscles used. Whey protein is one of the most popular protein sources used for athletic performance. Another protein source includes egg albumen protein. Alternatively, protein bars may use insect protein as an ingredient, or plant-based proteins from sources like peas, brown rice, hemp, and soybeans. Protein bars can often be quite dry, and consumers often find the products to be of a bland flavour, and generally lacking sweet taste and softer texture. In particular, after exercise (when the consumer’s mouth is already quite dry), nutrition bars can be unpleasant to consume. Including more water in nutrition bars (to reduce the dryness) generally just causes some of the ingredients to become soggy and reduces the shelf-life of the product. Attempts have been made to provide a nutrition bar that has a pleasant taste and texture, and which has a high level of protein. EP 1755407 B1 discloses a food bar having increased shelf life, wherein carbohydrate makes up to 50 to 60% of the total weight of the food bar, the bar comprising (a) a proteincontaining ingredient comprising greater than 25% of the weight of the ingredients; (b) a carbohydrate-containing ingredient; and (c) a softener selected from the group consisting of: highly-branched indigestible dextrin, inulin, highly-branched maltodextrin, fructooligosaccharides, polydextrose, and mixtures thereof comprising at least 0.1% of the ingredients. The softener is added to maintain the texture of the bar through its shelf life, and to increase the initial softness of the bar after formulation. US 6432457 B1 discloses a bar comprising (a) proteinaceous material having a water absorption property of less than 2.5 grams of water per gram of protein at pH 5.5 and medium to high emulsifying capacity, and (b) carbohydrate material selected from the group consisting of digestible carbohydrate, indigestible carbohydrate and a mixture thereof; wherein said bar is produced by cold extrusion; wherein said proteinaceous material and said carbohydrate material are both present in said bar in a protein: carbohydrate relative weight ratio higher than 1, and wherein said proteinaceous material is a filler protein and a binding protein. In this document, it is disclosed that the use of such proteinaceous material having a dissociation between water absorption properties and other functional characteristics render them suitable for high protein bars without adverse effect on the palatability of the bar. US 7556836 B2 discloses a high protein snack product comprising a cohesive product mixture within a polyvinyldenechloride casing material, wherein the cohesive product mixture comprises from about 2.5 wt.% up to about 3.5 wt.% of a binding agent, from about 2 wt.% up to about 3 wt.% of a salt, up to about 35 wt.% of a sweetener, from about 35 wt.% up to about 60 wt.% of a textured soy protein product, wherein the textured soy protein soy protein product is hydrated and shredded to form fibers and from about 2 wt.% up to about 4 wt.% of a fruity flavoring agent, wherein the textured soy protein product comprises wheat gluten and a blend of soy protein isolates, wherein the blend of soy protein isolates comprises at least 2 parts by weight of a hydrolysed soy protein isolate per part by weight of an unhydrolyzed soy protein isolate, and wherein the textured soy protein product comprises at least 75 wt.% protein, wherein the protein in the textured soy protein product is at least 66 wt.% soy protein. KR 102140774 B1 discloses a high protein snack bar having 100 parts by weight of a first component comprising a puffed soy protein isolate and puffed grains; 120 parts by weight to 170 parts by weight of a second component containing syrup solution, the syrup solution comprising crude syrup, sugar, stevia and salt; at least one of nuts, dried fruits and cereals, 180 to 250 parts by weight of a third component comprising non-puffed soy protein, vitamins and minerals, and the high protein snack bar having a protein content of from 30 to 45 wt.%. By nutrition bar, it is meant a food-product, either in a cuboid shape, or a cylinder, or any other appropriate shape, which is ready to eat, once any relevant packaging has been removed, and which provides a high (e.g. greater than 30 wt.%) amount of protein. The nutrition bar can be a protein bar or an energy bar. A typical serving size for a nutrition bar is from 50 to 75g and preferably is about 60g. The nutrition bar has at least 30 wt.% protein content and has less than 3.3 wt.% sugar. Preferably the nutrition bar has 30 wt.% to 50wt% protein content, more preferably 33 to 40wt% protein content. The nutrition bar has less than 3.3 wt.% sugar, preferably less than 3wt% sugar and more preferably less than 2wt% sugar. In some embodiments the nutrition bar will contain substantially no sugar. The amount of protein and sugar is calculated relative to the total weight of the nutrition bar. Both sugar and protein are given their normal meaning within food chemistry. In a 60g protein bar, the protein level will preferably be at least 18g, more preferably at least 20g, most preferably 20 to 25g. The sugar content will preferably be less than 2g, preferably less than 1,5g. Preferably the nutrition bar has no added sugar. It should be noted that small amounts of sugar may be present as naturally occurring sugars in certain ingredients. The nutrition bar comprises a coating, and the coating at least substantially encloses components (a) to (c). By coating, it is meant an edible product on the surface of the remaining components of the nutrition bar. The coating at least substantially encloses components (a) to (c). Therefore, the coating must substantially enclose, or enrobe, components (a) to (c), but may completely enclose components (a) to (c), such that the coating forms an outer shell surrounding the remaining components of the nutrition bar. By “substantially” it is meant that the coating is on at least 50 % of the surface area of the nutrition bar, or at least 60 %, or at least 70 %, preferably greater than 80 %, and more preferably greater than 90 % of the surface area of the nutrition bar. It is most preferred that the coating entirely encloses the components (a)-(c). Suitable materials for the coating are chocolate formulations and compound coating materials. In order to meet the desired low sugar content, low or no-added sugar formulations of these should be used. Such compositions are well known in the art and are commercially available. No-added sugar-coating formulations are most preferred. The coating is preferably a chocolate-type coating, but other flavours may be used. The coating is preferably a fat-based or anhydrous coating. The coating preferably has a thickness when applied of from 1 to 4mm, preferably 2 to 3mm. It is intended that the coating is substantially constant in thickness and present on all sides of the product. However, it should be appreciated that the texture additives may cause disruption or pooling of the coating. Therefore the thickness measurement is preferably an average of those regions of the coated bar other than those on and immediately around the texture additives. The coating should form a barrier against moisture loss from the base-cake and, in particular, moisture migration to the texture additives (within the packaging and around the caramel-like layer). This is why it is desirable to provide a consistent coating at least around the exposed surfaces of the base-cake. It is also why the coating is generally fat-based to mitigate moisture transfer. The coating also helps to keep the texture additives affixed to the remaining product and prevents any of the pieces of additives from coming away from the caramel-like layer. The nutrition bar also has a base-cake. By base-cake, it is meant a portion of the nutrition bar that forms the core of the product. It desirably has a soft texture that is easily penetrated with a bite, as opposed to being dry or crunchy. The base-cake has a water activity (aW) of from 0.5 to 0.65. Preferably the water activity is from 0.55 to 0.62, more preferably from 0.58 to 0.60. These water activities ensure a good mouthfeel and texture, while permitting a desirable shelf-life. The water functions as a plasticizer, maintaining the flexibility of the bar matrix. The base-cake comprises at least 50 wt.% protein. Preferably the protein is present in an amount of 55 to 65wt% of the base-cake, more preferably 57 to 63wt%. The protein (that is present in at least 50 wt.%) in the base-cake, comprises calcium caseinate, whey protein (preferably whey protein isolate) and beef / plant collagen. Other sources of protein may also be present, especially plant proteins. Calcium caseinate is a protein that is derived from the casein in milk. It has a good flavour and low viscosity, making it an attractive protein source for use in high-protein food products. Whey protein is made from whey concentrate and the most preferred form is whey protein isolate. Whey protein isolate is whey protein that has been filtered in a process to help remove the lactose in the powder itself. Beef collagen, which is preferably hydrolysed beef collagen, is a structural protein derived from cows. It contains types I and III collagen, which are advantageous for muscle recovery. By hydrolysed, it is meant that the beef collagen has been broken down into smaller units of protein (or collagen peptides), through a process known as hydrolysis. The hydrolysed beef collagen makes it so that the collagen can easily dissolve in hot or cold liquids, which makes it convenient for processing and mixing with other ingredients during manufacture. Plant collagen is a similarly well-known ingredient. All of these ingredients are well known and commercially available. Preferably, of the protein in the base-cake, 20 to 40wt% is calcium caseinate, such as 25 to 35 % is calcium caseinate, more preferably 28 to 33wt%, and most preferably about 28wt%. Preferably, of the protein in the base-cake, from 15 to 35wt% is whey protein (preferably whey protein isolate), such as from 20 to 30 %, more preferably 22 to 27wt% and most preferably about 25wt%. Preferably, of the protein in the base-cake, from 30 to 55wt%, such as from 38 to 45 wt.% is collagen, more preferably 40 to 43 wt.%, and even more preferably from 41 to 42 wt.%. Of these, the amount of collagen is the most flexible and this may be adjusted to lower values in the range to account for the presence of up to 10wt% of other protein sources. This specific combination of calcium caseinate, whey protein and collagen in the recited amounts allows the base-cake to maintain a water activity of 0.5 to 0.65, meaning that the base-cake has a good amount of water and a moist texture, giving rise to desirable organoleptic properties. In addition, the base-cake has a high protein content, making the base-cake advantageous for use in nutrition bars. The protein content of the bar is directly tied to bar hardening during shelf-life as water migrates from the binders into the proteins, and, where present, the cocoa ingredient. This impacts the ability to maintain texture softness. The inventors have found that the key to minimizing this phenomenon is using the right type and blend of protein to hit the final product specifications. The inventors have particularly found that calcium caseinate brings bar crumbliness. Whey protein brings shortness and chewiness. The hydrolysed collagen demonstrates a fairly neutral impact on the texture but does impact the aW phase with uptake of water. The proteins used in combination can aid in overall water binding and flavour of the bar. Apart from the protein, the base-cake will contain further ingredients. Preferably the further ingredients comprise 15 to 25wt% glycerine; and / or 10 to 20wt% fat; and / or up to 10wt% cocoa powder. Ingredients such as cocoa butter provide flavour and colour to the base-cake. Preferably, the base-cake comprises from 5 to 10wt% cocoa powder (~3wt% in the final nutrition bar) since this gives a good flavour and appearance. The glycerine and fat add structure and softness to the bar, while minimising the amount of added water required. Alternatives to glycerine are well known, such as corn syrup, propylene glycol, and the like. The base-cake will typically further include an amount of water, together with flavourings and sweeteners, as desired. The added water may be in the region of 10 to 20wt%, with the specific amount selected to provide good sheetability of the mixture and a desirable moisture level. Desirably the base-cake is unbaked. The specific ingredients discussed above permit the provision of the base-cake by mixing and compaction. This helps to speed the production process and avoids degradation of the protein ingredients. The nutrition bar also comprises (b) a caramel-like layer on the base-cake. This caramel-like layer is as described herein and may be applied as described herein. The nutrition bar also comprises (c) one or more texture additives (or “onclusions”), which are on, or embedded in, the caramel-like layer. The texture additives are preferably selected from biscuit fragments, fruit chunks, crushed nuts, protein crisps, and chocolate chips. Protein crisps help to further increase the protein content of the product. The one or more texture additives are preferably biscuit pieces, such as chunks and / or crumbs of the dark biscuit found on either side of the inner caramel-like layer in a black and white sandwich biscuit. Preferably, the dark biscuit is sugar-free. Alternatively, the one or more texture additives can comprise chocolate chips, preferably milk or dark sugar-free chocolate chips. The one or more texture additives can be on top of the caramel-like layer, such that they are as spatially distant from the base-cake as possible, or they can be embedded in the caramel-like layer, such that they are at least partially, or entirely, surrounded by the caramel-like layer. Preferably onclusions are only partially embedded in the caramel-like layer. Components such as biscuit fragments and protein crisps are particularly prone to losing their crisp texture when exposed to moisture. Preferably, the texture additives have a particle size of 1 to 5mm, preferably 2 to 4mm. Preferably, the texture additives are substantially free of particles smaller than 1 mm. This can be achieved with sieving, for example. The size range is desirable to ensure that the texture additives are discernible when the bar is consumed, but not so large as to disrupt the coating or to provide manufacturing difficulties. The absence of dust particles (less than 1 mm) also improves the manufacturing process and avoids the presence of a dry dusty layer in the product structure. The caramel-like layer separates the one or more texture additives from the base-cake. By “separates”, it is meant that the one or more texture additives are held spatially distant from the base-cake, such that the one or more texture additives are not in direct contact with the base-cake. It is necessary that they are isolated from the base-cake as the moisture content of the base-cake could lead to a degradation of the texture of these additives. The nutrition bar of the first aspect of the present invention advantageously has good organoleptic properties, arising from the moisture-containing base-cake, caramel-like layer and texture additives. The specific combination of proteins in the base-cake allows the basecake to maintain a high-water activity in the range of 0.5 to 0.65 and a desirable texture. In addition, the caramel-like layer prevents the water from the base-cake from migrating to the texture additives, making these softer or even soggy. Therefore, the nutrition bar has a long shelf-life, maintaining desirable organoleptic properties over this long shelf-life. Thus, the inventors have provided a product which meets the nutritional requirements of a sports bar, while providing a multidimensional experience. The texture additives, such as biscuit pieces, remain crispy, despite the proximity to the base-cake, adding an additional element to the experience. The nutrition bar has a soft and desirable base-cake at its core, with crunchy texture additives, without a loss of these desirable properties over its shelf-life. The nutrition bar is generally packaged after production. Such packaging is generally a flowwrap. This ensures that the product is hermetically sealed from the environment which helps to prevent moisture loss from the product. The product typically has a shelf-life of at least 9 months, preferably at least 12 months, more preferably at least 15 months. This means that the texture is not materially degraded in this time period and the product is still commercially viable. In the final product it is preferred that relative to the weight of the final product: the base-cake is present in an amount of 60-70wt%; the caramel-like layer is present in an amount of 10 to 20wt%; the texture additives are present in an amount of 1 to 6wt%, and the coating layer is present in an amount of from 15 to 25wt%. More preferably, in the final product it is preferred that relative to the weight of the final product: the base-cake is present in an amount of 62-65wt%; the caramel-like layer is present in an amount of 12 to 18wt%; the texture additives are present in an amount of 2 to 5wt%, and the coating layer is present in an amount of from 17 to 23wt%. Preferably the nutrition bar does not contain any water-based filling composition or layer. Examples of water-based fillings are fruit-fillings and caramel fillings. Such materials would introduce undesirably high levels of moisture into the product. In a further aspect of the present invention, there is provided a base-cake for a nutrition bar, the base-cake having a water activity (aW) of 0.5 to 0.65, and comprising at least 50wt% of protein, the protein comprising, based on the total weight of protein in the base-cake: 25-35 % calcium caseinate; 20-30 % whey protein (preferably isolate); and 38-45 % collagen. A method for making the base-cake includes a first step of preparing a base-cake premix comprising at least 50 wt.% protein. Preparing the base-cake premix can be done by mixing the required ingredients in an appropriate mixing device. First, the relevant ingredients can be weighed, and then these can be mixed, either continuously or in batch, in a device such as a blade mixer. The protein ingredients can be weighed and mixed separately, and then added to the remaining ingredients, or all the ingredients can be weighed and mixed together in one step. The protein in the base-cake premix comprises calcium caseinate, whey protein and collagen. The next step requires rolling the base-cake-premix to provide a base-cake sheet, the basecake sheet having a water activity (aW) of 0.5 to 0.65. This step of rolling the base-cake premix can be done in batch or as a continuous process using standard rolling techniques and apparatus known in the art, such as forming drums. The base-cake sheet is preferably rolled to about 0.5 to 3 cm thickness. Once the base-cake sheet has been formed, a caramel-like layer is applied to an available side of the sheet. The caramel-like layer can be applied using known techniques and apparatus in the art, such as a bucket sheeter. The caramel-like layer can be applied to an entire face of the base-cake sheet. For ease of manufacturing, the caramel-like layer preferably covers a top surface of the base-cake sheet. Then, one or more texture additives are applied to the caramel-like layer to form a composite sheet product. The one or more texture additives can be added in a uniform, or in a random configuration on or in the caramel-like layer. Known techniques and apparatus for sprinkling crumbs onto a food product can be used. The composite sheet, when cut vertically down will preferably have a configuration of a bottom base-cake layer, with a caramel-like layer on top of the base-cake, and then one or more texture additives in or on the caramel-like layer. The one or more texture additives do not contact the base-cake layer. Then, the composite sheet product is divided into a plurality of nutrition bar precursors. This is done by known cutting methods, such as the use of a guillotine. The composite sheet may be cooled by slab cooling before being divided into the plurality of nutrition bar precursors. The use of a sheeter and cutting system gives rise to a much more efficient process, permitting faster and cheaper production. The selection of the base-cake as described herein makes it cuttable without cracking, and the structure of the caramel-like layer and texture additives is also compatible with the process. Lastly, each nutrition bar precursor is enrobed with a coating layer to form individual nutrition bars. This can be done using known methods, such as by dipping each precursor into the coating composition to partially or entirely enrobe / enclose each nutrition bar precursor. The step of enrobing the nutrition bar precursors preferably includes enrobing at least the basecake so that the base-cake is not in direct contact with air. The enrobing step may preferably enrobe the entire precursor so that all of the base-cake, caramel-like layer and texture additives are enrobed and the outer surface of the precursor is entirely covered with the coating layer. The method of the present invention is advantageously able to produce a nutrition bar in accordance with the invention, that does not require individually extruding each nutrition bar. This makes the process more efficient, meaning that more nutrition bars can be produced in a given amount of time, which also makes the process economically advantageous. The inventors have found that a consistent product can be produced in much higher amounts, reducing the manufacturing time and complexity. The terms “inclusions” and “onclusions” are discussed herein, “inclusions” refers to additive components, such as chocolate chips or nuts, included within the basecake portion or within the faux caramel of the product. In the present context, an inclusion in the faux caramel would be introduced before sheeting, filling or layer formation, whereas the onclusions are added after the faux caramel has been added to the product. The term “onclusions” refers to additive components provided on top of the faux caramel or within the coating of the product. Figures The invention will now be described in relation to the following non-limiting figures, in which: Figure 1 shows a cross-section through a nutrition bar described herein. The present invention relates to a nutrition bar 1. Suitable dimensions are 3-5cm in width and 10-20cm in length. The height of the nutrition bar 1 may vary, but is typically from 1 to 3cm. The nutrition bar 1 typically has a total product weight of about 60g, such as 55 to 65g. The nutrition bar 1 comprises a base-cake 5 which has a high protein content. The basecake 5 typically has an Aw of from 0.55 to 0.65. Since the base-cake is preferably made by rolling and cutting a sheet, it generally has a roughly cuboid form. The base-cake 5 supports a layer of caramel-like filling 10. This generally has a thickness of 1-5mm, such as 2-3mm. Deposited across the layer of caramel-like filling 10 there are provided texture additives 15 or so-called “onclusions”. A preferred texture additive 15 is a biscuit crumb. The texture additives 15 typically have a particle size of 1 to 5mm. Since the texture additives 15 are applied onto the layer of caramel-like filling 10, they do not directly contact the base-cake 5. This means that they are protected against the relatively high-moisture of the base-cake 5 which could cause a loss in the texture additives’ 15 desirable texture. A layer of coating 20 is applied to the final structure, enrobing the base-cake 5, the layer of caramel-like filling 10 and the texture additives 15. It may be the case that some of the texture additives 15 are not entirely coated on all sides, but this is not critical to the final product, since the nutrition bar 1 is generally sealed in packaging and the high moisture base-cake 5 is generally entirely isolated from the texture additives 15 by the layer of caramel-like filling 10 and the layer of coating 20. The layer of coating 20 typically has a thickness of 1 to 4mm. Suitable recipes for each of the components are given in the Examples below. A method for the manufacture of the nutrition bar 1 will now be described further. In a first step, the base-cake is prepared. A liquid premix is prepared by mixing together the water, glycerine, fat, water-soluble sweetener and flavouring ingredients. Separately, the dry ingredients are weighed out, including the protein ingredients and the cocoa powder. The liquid premix and the dry ingredients are then mixed together in a high-speed mixer. Typical mixing times are in the region of 10 to 20 minutes for a 500-1000kg batch. The mixer can be run in a continuous mode, if desired. After the mixture is fully mixed, it is fed to forming drums. The forming drums may be fitted with a collection hopper (not shown). The forming drumsserve to roll out a flat sheet of the base-cake mixture. Separately, a faux caramel premix is prepared and passed to a bucket sheeter which applies a layer of the faux caramel across the sheet of the base-cake mixture. The caramel-like layer formed is generally 2-3mm thick. Separately, a suitably sized texture additiveis supplied in the form of dark sugar-free biscuit crumbs. These are applied to the layer of caramel-like filling using a sprinkler with automatic feeding conveyor. This forms a layer of the texture additives on the layer of caramel-like filling. The layer of the texture additives may be incomplete, depending on how many texture additives are desired. The composite product of the base-cake, caramel-like layer and the texture additives is then cooled in a cooling step before cutting the composite product with a guillotine into individual bars. These individual bars are then enrobed with the coating layer and packed in a flowwrapper. Examples The invention will now be described further in relation to the following non-limiting examples. 1. Faux Caramel A range of faux caramel compositions were formulated as set out in the table below. These were prepared without heating and were tested for their flavour and structural performance. They were found to have a caramel-like performance and maintained this over a long shelflike. Standard faux Caramel Sweet faux Caramel White faux Caramel Fudge faux Caramel Polydextrose Liquid (70% DM) 45 40.5 39 41 Maltitol 35 42 40 39 Milk powder 8.5 9 13 5.5 Cocoa powder 1.7 0.7 0.0 6 Cocoa butter 8 7 8 8 Flavourings 0.5 0.2 0.3 0.2 Colourings 0.6 0.2 0.0 0.0 Salt 0.4 0.4 0.1 0.3 2. Nutrition Bars A recipe for a nutrition bar is now outlined below in more detail. Percentage (wt.%) Base-cake 60-70wt% Calcium caseinate 20wt% (i.e. 33wt% of protein in base-cake) Whey protein 15wt% (i.e. 25wt% of protein in base-cake) Hydrolysed beef collagen 25wt% (i.e. 41wt% of protein in base-cake) Cocoa powder 5wt% Glycerine 20wt% Fat 15wt% Water, sweeteners and flavours The balance Caramel-like layer 10-15wt% Polydextrose 25-35wt% Maltitol 25-50wt% Cocoa butter 4-16wt% Water 8-15wt% Coating 20-25wt% No-added sugar chocolate 100wt% Texture additives 2-5wt% Crushed dark sugar-free biscuits 100wt% The inventors performed trials with different protein sources including different proportions of different proteins. Wheat and pea proteins, as well as skimmed milk powder, were all trialled. In addition, different ratios of calcium caseinate, whey protein and hydrolysed beef collagen were assessed together and in combination with these further protein sources. The products 10 differed in moisture content (related to Aw) for workable formulations and in the final product, texture. The optimal formulations for ensuring a moisture content compatible with a long shelf-life and a desirable texture are described herein with particular reference to the Table above. 15 Optimal nutritional information for the final product is provided below: NUTRITION BAR SAMPLE Ingredients: Protein Blend (Calcium Caseinate (Milk), Whey Protein (Milk), Milk Chocolate with Sweetener (19%),(Sweetener: Maltitol; Cocoa Butter, Whole Milk Powder, Cocoa Mass, Emulsifier: Soy Lecithin; Natural Flavouring) Hydrolysed Bovine Collagen, Water, Humectant ;Glycerol, Sweetener ;Maltitol, Bulking Agent ;Polydextrose, Chocolate Chips with sweetener (4,5%)(Cocoa Mass, Sweetener: Maltitol; Emulsifier: Soy Lecithin; Fat-reduced Cocoa Powder, Natural Flavouring), Rapeseed Oil, White Chocolate with Sweetener, (Sweetener: Maltitol; Cocoa Butter, Whole Milk Powder, Emulsifier: Soy Lecithin; Natural Flavouring), Skimmed Milk Powder, Soy Lecithin, Sea salt, Potassium Chloride,Fat Reduced Coaoa powder, Flavourings, Colouring ; Betacarotene. Unless otherwise stated, all percentages herein are by weight. The term "comprising" is intended to be inclusive and mean that there may be additional elements other than the listed elements. The term “consisting of” is intended to mean that no other elements may be present other than those listed. The term “consisting essentially of” is intended to mean that no other elements may be present other than those listed unless the other elements do not materially affect the basic and novel characteristics of the invention. Although preferred embodiments of the invention have been described herein in detail, it will be understood by those skilled in the art that variations may be made thereto without departing from the scope of the invention or of the appended claims.

Claims

:

1. A caramel-like filling, the caramel-like filling comprising:(a) 25 to 35wt% soluble fiber;(b) 25 to 50wt% sugar alcohol;(c) 4 to 16wt% cocoa butter;(d) 8 to 15wt% water.

2. The caramel-like filling according to claim 1, wherein the soluble fiber comprises one or more of polydextrose, inulin and soluble corn fiber.

3. The caramel-like filling according to claim 2, wherein the soluble fiber consists of polydextrose.

4. The caramel-like filling according to claim 1 or claim 2, wherein the sugar alcohol comprises or consists of one or more of maltitol, erythritol, xylitol and sorbitol.

5. The caramel-like filling according to any preceding claim, wherein the caramel-like filling further comprises milk powder in an amount of up to 20wt%.

6. The caramel-like filling according to claim 5, wherein the caramel-like filling comprises the milk powder in an amount of from 5 to 15wt%.

7. The caramel-like filling according to any preceding claim, wherein the caramel-likefilling further comprises cocoa powder in an amount of up to 10wt%.

8. The caramel-like filling according to claim 7, wherein the cocoa powder is present in an amount of from 4 to 8wt%.

9. The caramel-like filling according to any preceding claim, wherein the caramel-like filling consists of the recited ingredients and up to 5wt% of further ingredients.

10. The caramel-like filling according to any preceding claim, wherein the caramel-like filling contains no added sugar or is substantially sugar-free.

11. The caramel-like filling according to any preceding claim, wherein the caramel-like filling is shelf-stable for at least 9 months.

12. The caramel-like filling according to any preceding claim, wherein the caramel-like filling has:i) a water activity (aW) of 0.6 to 0.73; and / orii) a pH at room temperature of from 6.0 to 6.4.

13. A method for the manufacture of a caramel-like filling according to any preceding claim, the method comprising blending the recited ingredients at a temperature sufficient to melt the cocoa butter and which does not exceed 75°C.

14. The method according to claim 13, wherein the method does not exceed 55°C.

15. A method for the production of a layered confectionery product, the method comprising:(a) providing a confectionery-substrate;(b) forming a layer of the caramel-like filling according to any of claims 1 to 12 or obtainable by the method of claim 13 or 14 on the confectionery-substrate either by:(i) drum-sheeting; or(ii) bucket-sheeting; and(c) allowing the caramel-like filling to cool.

16. The method according to claim 15, wherein the method involves:i) drum-sheeting and wherein the caramel-like filling is sheeted at a temperature of greater than 30°C using a forming drum having a temperature of from 15 to 25°C; orii) bucket-sheeting and wherein the caramel-like filling is sheeted at a temperature of less than 45°C.

17. The method according to claim 15 or claim 16, wherein the layer of caramel-like filling has a thickness of from 1 to 5mm.

18. The method according to any of claims 15 to 17, wherein the method further comprises applying one or more onclusions to the layer of the caramel-like filling before step (c).

19. The method according to any of claims 15 to 18, wherein the method further comprises dividing the confectionery-substrate bearing the layer of the caramel-like filling into individual portions.

520. A method for the production of a filled confectionery product, the method comprising:(a) providing a confectionery-substrate;(b) filling the caramel-like filling, according to any of claims 1 to 12 or obtainable by the method of claim 13 or 14, into the confectionery-substrate;10 (c) allowing the caramel-like filling to cool.

21. A method according to claim 20, wherein the confectionery substrate is a soft cake.

22. A confectionery product comprising the caramel-like filling according to any of claims ^-15 1 to 12.CM£yj 23. A confectionery product according to claim 22, wherein the confectionery product is a nutrition bar having at least 30wt% protein and less than 3.3wt% sugar, the nutrition bar comprising a coating layer at least substantially enclosing:20 (a) a base-cake having a water activity (aW) of 0.5 to 0.69 and comprising atleast 50wt% protein, the protein comprising:calcium caseinate;whey protein isolate; and beef or plant collagen, 25 and optionally further plant protein;(b) a layer of the caramel-like filling on the base-cake; and(c) one or more onclusions on, or embedded in, the caramel-like filling layer, wherein the caramel-like filling layer separates the one or more onclusions from the base-cake.3024. The confectionary product according to claim 23, wherein the confectionery product is a bar, cookie, wafer, biscuit, cake or pastry product, and wherein, optionally, the confectionery product is enrobed in a chocolate or compound coating.

25. The confectionary product according to claim 23 or claim 24, wherein the caramellike filling is provided as a layer in the confectionery product.xt CMCM

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