Sugar-reduced confectionery – gels reliably with sugar substitutes

The demand for sugar-reduced or sugar-free confectionery is increasing along with consumers’ awareness of a modern nutrition. However, the production and development of such confectionery is usually very complex. Many trials are often necessary to figure out the influence of the individual ingredients on texture texture and storage stability.

Here we offer you our support and expertise – we will be glad to help you find tailor-made solutions for your products.

More information can be found here.

Advice on pectins and their applications

Do you have any questions or would you like to make use of our personal consulting service?
We would be happy to give you advice and inform you in detail – just send us a message!