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Confectionery

Every now and then, people like to treat themselves well and dive into something indulgently sweet. By definition, the confectionery segment fits that moment perfectly! Still, even in this segment, consumers across the globe are mindful about what they snack on. Market research reporting that (at least) every 1 in 2 consumers is concerned about his sugar consumption isn’t anything new anymore. And the fact that the clean label trend his spreading it’s reach into this sweet segment is a given for some and news to others. But… to hear that consumers are interested in digestive wellness as a benefit from a sweet treat still identifies opportunities to most. And yet, about 30% of consumers in Europe and the US confirm they would consider it.

  • Hard-boiled candies
  • Chewing gum
  • Coated products
  • Chocolate
  • Compressed tablets
  • Chewy candies
  • Gummies & Jellies
Click here to jump directly to the specific application:
Hard-boiled candies    Chewing gum    Coated products     Chocolate     Compressed tablets      Chewy candies     Gummies & gellies

Hard-boiled candies.

  • Add BeneoPro VWG in bread recipes to optimize dough properties, increase the bread volume and improve its crumb texture.
  • Go for a source of protein claim with BENEO’s rice-based or wheat-based protein and meet the latest trend.
  • An unique combination of BENEO rice starches and flours ensure good volume and fine crumb structure in gluten-free breads, securing a high quality product with non-sticky bread texture and a pleasant taste.
  • With PalatinoseTM in the coating of a donut glaze (or icing), the quality (e.g. less sticky) is improved and the shelf-life of fresh and frozen donuts can be increased.
  • People preferring white bread will love your fibre-enriched version with Orafti®Inulin as it does not change the colour of the bread texture usually seen with wheat fibre or bran.
beneo-applications-confectionery-hardcandy

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Chewing gum

  • Sneak in a fibre claim thanks to the invisible property of our Orafti® Inulin. The cakes are deliciously soft and have an attractive crust colour. On top, they are fibre-enriched!
  • High quality, gluten-free cakes thanks to an unique combination of rice flour & starches. Bake a nice tasting cake with good volume, soft texture & perfect colour.
  • 30% sugar reduction can be achieved with Orafti® Oligofructose or Orafti® Inulin, as it easily takes over the texturizing role from the replaced sugar.
  • With our Orafti® Inulin, fat-reduced cakes are easy to make. Also its sensorial properties are ideal: neutral flavour and no aftertaste ensure a light, yet indulgent treat.
  • As a bulk sweetener, our Isomalt takes over the texturizing role of sugar in cakes and has a pleasant sweetness on top.
beneo-applications-confectionery-chewinggum

Coated products

  • Sneak in a fibre claim thanks to the invisible property of our Orafti® Inulin. The cakes are deliciously soft and have an attractive crust colour. On top, they are fibre-enriched!
  • High quality, gluten-free cakes thanks to an unique combination of rice flour & starches. Bake a nice tasting cake with good volume, soft texture & perfect colour.
  • 30% sugar reduction can be achieved with Orafti® Oligofructose or Orafti® Inulin, as it easily takes over the texturizing role from the replaced sugar.
  • With our Orafti® Inulin, fat-reduced cakes are easy to make. Also its sensorial properties are ideal: neutral flavour and no aftertaste ensure a light, yet indulgent treat.
  • As a bulk sweetener, our Isomalt takes over the texturizing role of sugar in cakes and has a pleasant sweetness on top.
Multicolor candies in glass jars on wooden background

Chocolate

  • Sneak in a fibre claim thanks to the invisible property of our Orafti® Inulin. The cakes are deliciously soft and have an attractive crust colour. On top, they are fibre-enriched!
  • High quality, gluten-free cakes thanks to an unique combination of rice flour & starches. Bake a nice tasting cake with good volume, soft texture & perfect colour.
  • 30% sugar reduction can be achieved with Orafti® Oligofructose or Orafti® Inulin, as it easily takes over the texturizing role from the replaced sugar.
  • With our Orafti® Inulin, fat-reduced cakes are easy to make. Also its sensorial properties are ideal: neutral flavour and no aftertaste ensure a light, yet indulgent treat.
  • As a bulk sweetener, our Isomalt takes over the texturizing role of sugar in cakes and has a pleasant sweetness on top.
beneo-applications-confectionery-chocolate
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