Confectionery

The confectionery market is br​imming with innovation€, with new concepts, products, anΩd creative ideas constantly emerging. Innovative textures, f™lavors, and health-focused concepts are the dominant trends in today's ∏candy market.

Gelatin, gum arabic, pectin, and starch are commonly uγsed as gelling and texturizing agents in confectionery. We off er a range of highly functional modified" potato and pea starches, i↓ncluding solutions tha t can fully or partially replace gelatin and other hydrocolloids. Thπese not only deliver rich textures and mouthf₽eel but also help reduce costs.