✦ Industries we serve

Bakery & Confectionery

Sugar free and reduced sugar biscuits, cakes, chocolate, hard candy and chewing gum with the body, bake and snap of the original.

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The market

Confectionery and bakery are indulgence categories, so any sugar reduction has to be invisible. Growth is in no added sugar chocolate, keto and diabetic friendly biscuits, and sugar free hard boiled candy where bulk sweeteners do the structural work sugar used to do.

How JJD helps

Isomalt, maltitol and polydextrose rebuild structure and body, allulose delivers Maillard browning, and Shield™ natamycin keeps bakery surfaces mould free with a clean label declaration.

Formulation challenges

✦Replacing the bulk, browning and texture sugar provides
✦Hygroscopicity and stickiness in hard candy and coatings
✦Mould control on high moisture bakery without chemical preservatives
✦Cooling effect and laxation limits of polyols

Typical applications

Sugar free and no added sugar chocolateHard boiled candyChewing gum and mintsGummies and jelliesBiscuits and cookiesCakes, muffins and browniesBreads and bunsFillings, creams and icingsCoated nuts and drageesIndian sweets and mithaiCereal and granola barsChocolate spreadsMarshmallows and nougat

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