Confectionery

Although a category to treat yourself, confectionery is not immune to the broader market trends of sugar reduction, and more balanced formulations. Drivers like gelatin replacement, sugar reduction and label-friendly ingredients are also making inroads into the confectionery category amidst the rise of nutritional profiling systems such as Nutri-score, and the broad plant-based and label-friendly focus evidenced today.

This is where Cargill’s knowhow and application expertise comes into play and where our new INFUSE by Cargill™ service offering model will help your product stand out in taste, texture and visual appeal.
 

It’s time for on-trend sweet treats!

Our solutions for sugar confectionery

In the first instance, INFUSE has focused on solutions for plant-based formulation, and has developed blends for both full and partial gelatin replacement, leveraging Cargill’s broad portfolio of plant-based proteins, texturizers and sweeteners.

For example, we have already developed several new gelatin replacement blends under our Flanogen® brand that are suitable for a wide range of sugar confectionery applications. These ingredient solutions are made using the best functional ingredients like pea protein, starch, pectin or carrageenan to deliver on textural and functional requirements without impacting manufacturing processes.