Modern flavors, ingredients for modern consumers
The CEO of Cornelia Confections, Cornelia Parchment-Horn, recently reformulated her thin, crunchy, small batch brittle to be made without high fructose corn syrup, which has been demonized in recent years. The new formula uses tapioca syrup, which behaves the same way, but doesn’t have the bad rap of corn syrup, she said. Her brittles also have bold flavors that millennials are demanding, including Pecan Chipotle, Coconut Ginger and Almond Mocha, in addition to original Peanut.
