Gelling agents focus: Let’s talk texture

Confectionery Production examines how the latest in gelling agents and thickeners are helping confectionery manufacturers to create products that cater to a variety of subsectors, from fortified gummies to vegan candy, without compromising on taste and texture. Daisy Phillipson reports

This feature article is restricted to logged-in paid subscribers.

Login or subscribe now to view this exclusive content.

Related content

Leave a reply

Confectionery Production