Candy Ingredients

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The launch follows the FDA’s clarification that tagatose no longer needs to be declared as an added ingredient, expanding formulation opportunities for tagatose in reduced-sugar foods and beverages.

The confectionery company is introducing two innovations, Cacao Max and ChoViva, its first non-cocoa chocolate experience.

The confectionery ingredient is suitable for use in any enrobing application, including chocolate bars.

The candy product reportedly delivers a chocolatey-like taste consumers expect, and is made using familiar chocolate-making processes.

The NextCoa portfolio delivers chocolatey-like taste and is formulated without major allergens.

R&D teams in the confectionery sector face a significant challenge: reconciling innovation, nutritional value, and industrial performance. 

The company is developing the product in collaboration with California Cultured, which produces sustainable, lab-grown chocolate using plant cell culture technology.

The confectioner will showcase protein-forward innovation and custom NPD capabilities at Expo West.

Yume, from the Japanese word for “dream,” is set to redefine sweetness by harnessing the power of science and nature, the brands say. 

The platform includes both liquid and powder natural colors engineered for performance across a wide range of food and beverage applications.