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Con Tech 2006 Australia
May 23, 2006
Roquette lectured on “Sugar-free and sugar-reduced chocolate and sugar confections”
Melbourne, 10 & 11 May 2006: several hundred people from the food industry answered “present” at Con Tech 2006, the annual technical conference of the Confectionery Manufacturers of Australasia (CMA).
With a lecture on “sugar-free and sugar-reduced chocolate and sugar confections”, Roquette showed how the market is more than ever moving towards sugar-free and reduced-sugar confections, as a consequence of health recommendations from public authorities and health professionals worldwide. On their side, consumers are definitely ready to go for sugar reduced food, but do not want to compromise on taste and pleasure, especially in confectionery.
After giving an overview of the main polyols and soluble fibres available as sugar substitutes, Roquette showed how to easily combine sugar reduction and taste/pleasure in sugar confectionery and chocolate simply by choosing the appropriate sugar substitutes.
Examples:
- MALTISORB® maltitol is the only sugar substitute which replaces sucrose 1:1 without changing the recipe (same fat content), the process, or the taste of traditional chocolates. MALTISORB® maltitol is also the polyol which gives the crunchiest and the most stable hard coating for sugar-free chewing-gums and coated confectionery.
- NUTRIOSE® is the only soluble fibre which combines high sugar reduction potential with outstanding digestive tolerance and ease of use, key parameters in confectionery. NUTRIOSE® has already proved its worth many times over in “30% less sugars” jellies, chewy sweets, and hard-boiled candies, among others.
NUTRIOSE® and MALTISORB® are already used in many “fibre enriched” or “reduced-sugars” applications in Australia.
Learn more about MALTISORB® and NUTRIOSE® benefits in sugar-free / reduced-sugars formulations:
www.nutriose.com
www.maltitol-maltisorb.roquette.com
In case of interest, contact us now!
foobusiness@roquette.com
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