Creating a vegan double-layered sugar confectionery product that delivers on texture and mouthfeel, without impacting the manufacturing process can be challenging:
- Gelatin provides 2 very important functionalities in these types of sugar confectionery products:
- Texturizing / gelling
- Aeration / foam creation
- The double layered product poses a double challenge as the texture is radically different
- Solutions on the market today impact manufacturing processes due to added drying step
Answering consumer demand for tasty, plant-based confectionery
Reformulating with a functional, plant-based ingredient blend
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Blended solution of hydrolyzed pea protein and pectin
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100% plant-based ingredients
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Suitable for vegans and vegetarians
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Well-perceived ingredients
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Gelatin-free, Gluten-free
Benefits:
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Nice, soft and chewy texture
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Excellent fruity flavor release
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Helps to deliver on production efficiencies - no drying step needed