Dessert Candy and Candy in Candy can utilise ‘tooth-friendly’ and sugar-free claims, although, “every product needs to be tested via the so called pH-plaque-telemetry before it can carry the well known toothfriendly logo of Toothfriendly International”, said Jens Böhm, Beneo marketing manager.
He added the deposited candies could be manufactured on industry standard machinery.
The formulations may be subject to differing labeling regulations between nations.
“It depends on how the recipes are transferred by manufacturers,” Böhm said. “Every recipe and every national regulation requires different labelling. We can only comment on our ingredients. Isomalt appears as isomalt on the ingredient list.”
The prebiotic, oligofructose-stevia blend product – Stevia Balance – contains about 10% fibre in the four flavours it had developed. It gained a debut recently from German confectionery manufacturer, Bodeta, working with Beneo.
Like Dessert Candy and Candy in Candy, Stevia Balance can also utilise European Union-backed, low-glycaemic characteristics under the nutrition and health claims regulation (NHCR).
The candies contain about 90% isomalt, “as isomalt gives the necessary bulk and 5% Stevia (Rebiana A). Depending on the targeted sweetening power, this ratio varies slightly between the different flavour types.”
Beneo used its Beneo Institute, Technology Center, “as well as the company’s marketing experts” in the candy's development.
Böhm compared the laxative effect that can accompany extreme consumption of polyols like isomalt as being similar to, “ if you were to eat too many plums or beans.”
The Beneo man added in a statement: “We regard ourselves not just as a supplier of functional ingredients, but as a company that promotes innovations to the global food market. In this respect we explore the boundaries of what is technically feasible and provide ideas for new products, based on consumers’ needs.”