We deliver an extensive selection of innovative ingredient solutions to support confectionery manufacturers in overcoming their key challenges.

Gelling Agents (e.g. Pectin, Gelatine): The right gelling agent is essential to achieving the desired texture, no matter if it’s a chewy candy, a soft jelly, or a firm gummy. Pectin is often used in fruit-based products like jams and jellies, while gelatine is used for marshmallows and gummy bears.

Emulsifiers (e.g. Lecithin): These are used to blend ingredients that would not naturally combine, like fat and water. Proper emulsification ensures uniformity, prevents separation, and affects texture and stability.

Stabilisers and Thickeners (e.g. Agar, Xanthan Gum): Some confectioneries, like fillings or creams, require stabilisers to maintain their structure during storage and handling. The right stabilisers ensure consistency, prevent syneresis (water separation), and enhance shelf life.

Acidulants (e.g. Citric Acid): Acidulants help adjust the pH of certain products (like gummies or sour candies), influencing texture (by interacting with gelling agents) and flavour (providing tartness). They also help with preserving the product.

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