The recession changed consumer shopping habits, forcing many to tighten their pocketbooks while sharpening their scrutiny. But it’s not just about being more price-conscious. Value rules, particularly when all natural flavors are touted.

Long recognized for its versatility, functionality and economy, starch continues to expand its role in confectionery formulations as manufacturers seek even greater cost savings to remain competitive.

Twist-wrapping remains a smart approach to protecting candy from moisture, light and various other contaminants while remaining elegant and easy-to-use.

Fruits with high levels of antioxidants can deliver both nutritional benefits and taste enhancement, particularly when combined with chocolate.

Research and development has been the cornerstone for Sollich, which supplies the industry with a broad range of confectionery processing equipment. The third generation not only embraces the legacy, but looks to enhance it.

The global recession has tempered chocolate’s renaissance, which included a torrid consumer love affair with dark chocolate, single origins and high levels of antioxidants. Despite higher cocoa bean prices, chocolate once again is poised for a comeback, offering a bevy of benefits and ultimate comfort for consumers.

As consumers and retail customers continue to raise the bar on quality, manufacturers of confectionery items must follow suit.

The surge in cocoa prices suggests that use of cocoa butter alternatives - with their cost advantage - would accelerate demand. Although there’s been global growth as a replacer, its use as an ingredient offers increased product development opportunities.

Increased commodity costs necessitate innovative solutions with sweeteners. As a result,  suppliers are exposing manufacturers to a broader range of formulation possibilities.

Two case histories provide examples of how robotic technology addressed manufacturers’ need for more output while accommodating gentle handling and space limitations.