Confectionery products are a delight for everyone, throughout the day, both for their taste and texture. Now in additional to this, it’s possible to connect pleasure and balance to traditional products thanks to sugar-free or low sugar confectionery.


Applications involved

Hard-boiled candies, chewies, gums, jellified products, marshmallows, fondants, caramels, chewing-gum tablets, chocolate and pralines.


Roquette’s contribution

The creative mixing of glucose syrup, dextrose, starches, polyols and fibers enables Roquette to propose a large range of sweetening ingredients that provide excellent bulk and textures.
Used alone or in different combinations, these form the elements of the confectionery composition or chocolate products in both traditional recipes and in sugar-free or low sugar ones.


Some ideas:

• Calorie reduced gelatine jellies
• Sugar reduced gelatine jellies
• Sugar-free chewy candies for the whole family
• Trampoline ‘long lasting sugar-free chewy candy’
• Sugar-free chocolate
• Sugar-free chewing gum