According to GlobalData’s company profile on Mars, Filled confectionary manufacturing was a key innovation area identified from patents. Mars's grant share as of September 2023 was 55%. Grant share is based on the ratio of number of grants to total number of patents.

Non-baked food product with nougat composition

A recently filed patent (Publication Number: US20230292784A1) describes a non-baked food product that includes a nougat composition. The nougat composition consists of chocolate liquor, cocoa powder, chocolate, and invert sugar. The patent claims specify the preferred amounts of each ingredient, with ranges provided for optimal ratios. For example, the chocolate liquor should be present in an amount of 0.5 to 10 wt %, the cocoa powder should be present in 0.1 to 8 wt %, and the chocolate should be present in 1 to 15 wt % of the non-baked food product. The invert sugar should be present in 0.1 to 8 wt %.

The patent also mentions the possibility of adding a coating layer, such as white chocolate, dark chocolate, or milk chocolate, to cover or encapsulate the nougat. Additionally, a caramel layer can be included between the nougat and the coating layer. The nougat composition can also contain water, additional sweeteners, fats and/or oils, thickeners, humectants, antioxidants, colorants, and flavorants. The additional sweeteners can include sucrose, corn syrup, lactose, dextrose, glycerol, or combinations thereof. The additional fats and/or oils can include cocoa butter, milk fat, palm oil, hydrogenated palm kernel oil, hydrogenated cottonseed oil, hydrogenated rapeseed oil, or combinations thereof.

The non-baked food product can further include almonds, peanuts, or combinations thereof. The almonds can be present in an amount of 5 to 20 wt %, while the peanuts can be present in an amount of 5 to 20 wt % of the non-baked food product. The nougat composition itself should be present in an amount of 30 to 50 wt %, while the coating layer should be present in an amount of 20 to 50 wt % of the non-baked food product.

The patent also describes a process for making the non-baked food product. The process involves preparing a base syrup with invert sugar, mixing the base syrup with a protein source (such as egg albumen powder) to form a protein syrup blend, aerating the protein syrup blend, preparing a slurry with chocolate liquor, cocoa powder, and chocolate, and mixing the slurry with the aerated protein syrup blend to form the nougat composition. Nuts can be mixed into the slurry or added during the mixing step. The process can also include forming a caramel layer and layering it on top of the nougat, as well as an enrobing step.

In summary, the patent describes a non-baked food product with a nougat composition that includes specific amounts of chocolate liquor, cocoa powder, chocolate, and invert sugar. The product can have additional layers, such as a coating layer and a caramel layer, and can include almonds, peanuts, or both. The patent also outlines a process for making the non-baked food product, including the preparation of a base syrup, mixing with a protein source, and incorporating a slurry of chocolate ingredients.

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