Ingredients Natural
Confectionery’s ingredients
shift to clean
As consumer demand for clean labels and plant-based indulgences grows, confectionery leaders tackle the challenges of incorporating natural ingredients without compromising on quality or shelf life. Kiran Grewal reports.
T 16
he confectionery industry is facing increased pressure to incorporate natural ingredients into their products. The demand for clean labels, healthier indulgent snacks, and
plant-based options is transforming the way confectionery is made, with an emphasis
on quality, consistency, and transparency in sourcing. However, the transition to natural ingredients presents unique challenges, from maintaining product stability to meeting consumer expectations. In this piece, we explore the insights of industry leaders who are navigating these challenges and driving innovation in the confectionery sector. Richard Parson,
Kennedy’s Confection August/September 2024
Managing Director of Fudge Kitchen, discusses the importance of a transparent supply chain and the meticulous process of crafting high- Silvia Schnicker, Customer Market Leader for Confectionery and Bakery & Snacks North America at Roquette, delves into the hurdles of incorporating natural ingredients in confectionery and the technological
KennedysConfection.com
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