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Confectionery is being driven by multiple, innovative trends – from new tastes and textures to natural appeal.
Consumer health priorities are playing a major role, as reflected in the constant growth of sugar-free and tooth-friendly confectionery.
So as a producer of sugar-based boiled sweets, you would probably like to take advantage of the sugar-free trend – preferably without having to change your production equipment!
In this application note, Roquette confectionery development team present tested optimum solutions to help you develop sugar-free boiled sweets and their associated benefits – not just nutritional, but taste and appearance as well.