Ingredients for sweets, chocolate and more
Sweets remain one of the best indulgent treats around the world. Different texture profiles and healthier, sustainable-source snacks are increasingly present in all markets—including Malaysia and the region.
Our portfolio includes nature-based ingredients that meet customer preferences by shifting textures from clean bite to chewy with a pleasant flavour release. They also improve process conditions to increase yield and save costs, while ensuring consistent quality of the end product thanks to great heat stability and tough texture.
We offer a wide range of citrus peel- and seaweed-based ingredients, tailored for chewy confectionery, marmalades, caramels, fudges, jelly beans, fruit snacks or marshmallow—meeting ingredient, processing, texture and other critical functional requirements.
Natural lecithin is used as the universal emulsifier in chocolate and compound chocolate. Used in very small dosage, it allows manufacturers to adjust viscosity in a way that would otherwise require much larger quantities of fat (cocoa butter or vegetable fat), so lecithin is a cost-saver. Synthetic emulsifiers are not linked to season or climate and give unique properties to chocolate: thin and homogeneous coatings, better performance on frozen products, reduced oil separation, smoother and glossier surface, improved texture and spreadability.