Sugar-free confectionery

Sunday, 01 June, 2008

When consumers were asked at the point of sale why they buy sugar-free lollies, health at 77% and taste at 67% were the main reasons by far. This demonstrates that sugar-free confectioneries have a convincing profile in terms of both nutrition and taste and as such offer the opportunity to align indulgence with a health lifestyle.

Confectionery made with Isomalt follow this worldwide health trend. Isomalt has only half as many calories as sugar, it is toothfriendly and has a low glycemic effect. Blind tests with consumers have established that test persons experience Isomalt-based sweets as having a more intense of fruitier taste than the sugar-based counterpart. Moreover, Isomalt dissolves somewhat slower than sugar — the sweet stays in the mouth longer, adding up to longer enjoyment.


Related Products

Ramex HR Series hose reels

Ramex hose reels are designed in Italy and are suitable for a range of operations, with strong...

Wefapress Food Secure Products food-safe plastic range

Cut to Size Plastics has introduced the Wefapress Food Secure Products (FSP) range of food-safe...

Analytical workflow facilitates pesticide residue testing

The Thermo Scientific Anionic Pesticides Explorer provides food testing laboratories with a...

  • All content Copyright © 2019 Westwick-Farrow Pty Ltd