Four years ago, in the midst of a still struggling recovery, confectionery executives were turning to candy technologists with a simple mandate: Reduce costs but maintain quality. And luckily, starches, which can come from a wide range of plant sources, came to the rescue.
There were two key ways this versatile ingredient has helped candy technologists deal with the ultimatum: First, manufacturers found they could switch from more expensive hydrocolloid ingredients (such as gelatin, gum Arabic, and pectin) to starch-based alternatives. Second, by using specialty high-amylose corn starch products, manufacturers could speed up drying times and improve processing efficiency.