Confectionary expansion

Sunday, 01 June, 2008



Baker Perkins has introduced a range of processes, equipment and end products, incorporating natural elements such as fruit, which enable confectionary, snack and cereal companies to produce health and indulgence ranges alongside traditional products.

Confectionary process technology has been adopted to enable manufacturers to meet consumer interest in healthy or indulgent confectionary while retaining the capability to manufacture high-quality traditional sugar confectionary.

Deposited fruit snacks are a new concept that has been introduced. These products are 100% fruit, all natural and contain no added sugar.

They are made using the ServoGel process. This is also suitable for jellies and gums, which can be either traditional products or aimed at the healthy confectionary sector with the inclusion of fruit pulp, fruit juice or real fruit pieces within the jelly or gum.

Real fruit juice may be added as a centre filling and the health profile further enhanced with vitamins, calcium or other beneficial ingredients.

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