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Confectionery innovation - What's driving it?

June 15, 2005

ROQUETTE will be sponsoring the Confectionery Innovation conference organized at Leatherhead Food International (Leatherhead, Surrey, UK), a famous global provider of food information and technical and food research services.

The conference will review the confectionery market trends and dynamics - with a focus on reducing sugar and sugar-free-, product innovations and development opportunities, including solutions towards offering healthier products while preserving taste to gain consumer's acceptance.

Roquette will present a set of new concepts aimed at supporting confectioners' product development activity. Samples will be available to illustrate how MALTISORB® maltitol and NUTRIOSE® soluble fibre can help innovative formulation of pace-setting confectionery products that combine health, taste and indulgence:

  • Reduced-sugar gelatin jellies,
  • Reduced sugar hard boiled candies,
  • Sugar-free chewy sweets with high chew,
  • Candies to help reducing halitosis,
  • Hard boiled candies and jellies with colored inclusions,
  • Sugar-free, no sugars added and sugar-reduced chocolate.

For further information,
please contact:
valerie.barfoot@roquette.com      		                            

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