Starches and pectin offer candy makers alternatives
April 15, 2014
While candy may not seem like the first thing many would imagine a vegetarian sacrificing, those in the confectionery industry know why those who stick to plants have avoid marshmallows and gummiesl — gelatin.
Work continues on providing confectionery manufacturers with new fats and oils that streamline ingredient labeling, enhance health benefits and promote sustainability.
“These results demonstrate how we have been able to improve cocoa yields and quality, as well as the livelihoods of the farmers and their communities,“ says Grow Cocoa’s program director, Kevin Wilkins.