Confectionery

The confectionery market is brimming with innovation, with new concepts, products, and creative ideas constantly emerging. Innovative textures, flavors, and health-focused concepts are the dominant trends in today's candy market.

Gelatin, gum arabic, pectin, and starch are commonly used as gelling and texturizing agents in confectionery. We offer a range of highly functional modified potato and pea starches, including solutions that can fully or partially replace gelatin and other hydrocolloids. These not only deliver rich textures and mouthfeel but also help reduce costs.