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Danisco's confectionery team offers solid competencies within four major areas:

• bars
• fat-based confectionery
• sugar confectionery
• chewing gum

Application expertise

Our toolbox is extensive and covers everything from raw materials and production processes to a deep understanding of how raw materials and ingredients interact during processing and storage.

This enables us to:

• choose the optimal ingredients to fit a specific formulation and process
• design formulations
• help in troubleshooting
• suggest alternative processes and process parameters

Bars

Expertise	Technical development and know-how
confectionery bars nutrition bars	aeration cold flow stability gelled Texture unique flavour sensation nutrition profiles barrier systems

Fat-based confectionery

Expertise	Technical development and know-how
chocolate, compounds and spreads fat-based fillings	raw materials, including analysis and identification specialty fats fat reduction possibilities sweeteners as sugar replacement particle size control process rheology flavour profiling tempering and control of crystal formation, for example shelf life migration stability· coating processes

Sugar confectionery

Expertise	Technical development and know-how
aerated candy, gummies, jellies, caramels, hard-boiled candies, halawa, tablets, chewy candy, toffee, dragées, marzipan  water-based confectionery fillings, including liquid fillings	control of gelation onset· texture variations influence from pH, soluble solids type and content processes· aeration· foam stability flavour profiling· sweeteners and bulking agents sugar free/no added sugar/reduced sugar products reduction of glycemic load (diabetic or carbohydrate controlled diets) products with oral health benefits· sugar and sugar syrups

Chewing gum

Expertise	Technical development and know-how
chewing gum gum base	manufacturing of gum base and chewing gum control of chewing characteristics, e.g. softness, juiciness sweeteners as sugar replacement in products with oral health benefits coating and panning using sweeteners

Pilot plant equipment

• chocolate equipment, including frozen cone technology
• sugar confectionery equipment, including single shot depositor
• chewing gum equipment

Analysis

• chemical analysis, including fatty acid determination
• physicochemical analysis, including rheology, DCS, X-ray, sensory analysis

Know-how on physiological effects

• potential health benefits of textural ingredients
• low-calorie products
• sugar replacement using sweeteners and bulking agents, sugar free/no added sugar/reduced sugar products
• fat replacement using BENEFAT® Reduced Calorie Triglyceride - Salatrim
• reduction of glycemic load (diabetic or carbohydrate controlled diets)
• oral health benefits from Xylitol
• special labelling requirements