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WHITE PAPER - Unwrapping sticky issues: How to deliver superior product stability in sugar confectionery

Published: 21-May-2015 | Format: PDF file | Document type: White / Technical Paper
Related applications: Ingredients

Recent research has demonstrated that more and more confectioners are experimenting with new ingredients and flavors, as well as reducing sugar levels and removing artificial ingredients and additives, in a bid to improve the perceived health and nutritional qualities of their confectionery products.

Based on Corbion Purac’s research, this white paper is an absolute must-read for confectionery processors looking for innovative ingredients that appeal to the consumer, adhere to local regulations and retain superior product stability.

Download this free white paper to learn more.

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