Health and wellness-focused candies
Many candy manufacturers are struggling to produce health-focused candies such as yoghurt-based candies, candies enriched with local herbs and vitamins, pectin gels enriched with dietary fibre, high-protein nutrition bars for the development of healthy confectionery with quality ingredients. Confectionery products are keeping an eye on growing consumers attraction for health and wellness-focused lifestyle where Food Research Lab is increasingly focused on transparency and sustainability in the food production and supply chain, and confectioneries are no exception. We are committed to developing health and wellness-focused candies, which are expected to emphasize fun and more flavorful to catch consumer's eyes and satisfaction.
Food Research Lab regularly works in manufacture sugar-reduced or sugar-free confectioneries through using polyols such as maltitol, sorbitol, iso-malt, and lactitol as well as erythritol to replace sucrose from the kitchen. We are committed to shifting recipes that employ more natural and organic ingredients and at the same time eliminating artificial additives, colours, flavours and high fructose corn syrup.
Jelly and gum products:
Gelatin is conventionally used for the production of jelly and gum products, but it can also be used in mixture with gelling agents and other stabilizers. The Food Research Lab offers various modified starches for use in gum & jelly products that show excellent texturing, gelling, and stabilizing properties in fruit jellies, wine gums, and extruded confectionery and thus achieve the desired texture, colour, and flavour.
Aerated confections:
The aerated confections are confectioneries that are made with glucose syrup, high sugar component, and whipping, foaming and stabilizing agents as well as flavour. Gelatin is often used by default as stabilizing agents in aerated confectioneries.
Chewy candy:
Marzipan consisting primarily of honey and almond, sometimes improved with almond oil or extract. It is often made into sweets and commonly used for chocolate-covered marzipan and small marzipan imitations of vegetables and fruits. It can also be used as rolls into thin sheets and glazed for icing cakes, but primarily in cakes.
Hard candy:
Hard candy includes lollipops, hard candies, or caramels, and it can be prepared from a combination of sugar and gelling agents. Caramel is a dark brown confection made from variations of caramelized sugar and also developed in combination with different flavours. Food Research Lab product development contribute to improved processing as well as shelf-life.
Praline:
Praline is one of the confection products containing minimum culinary nuts and sugar, whereas a cream is a typical third ingredient. Food Research Lab can support you in producing all the three types of pralines such as Belgian pralines, French pralines, and American pralines.
Nougat:
Nougat is made with honey, roasted nuts including almonds, pistachios, walnuts, macadamia nuts and hazelnuts and sometimes chopped candied fruit. The nougat that looks in many candy bars differs from traditional recipes, and it is used in a wide range of candy bars and chocolates where the consistency of nougat is chewy.