Recent research has demonstrated that more and more confectioners are experimenting with new ingredients and flavors, as well as reducing sugar levels and removing artificial ingredients and additives, in a bid to improve the perceived health and nutritional qualities of their confectionery products.
Based on Corbion Purac’s research, this white paper is an absolute must-read for confectionery processors looking for innovative ingredients that appeal to the consumer, adhere to local regulations and retain superior product stability.
Download this free white paper to learn more.
