Confectionery & Chocolate

effective – aromatic – innovative

In the development and production of confectionery and chocolate, you can benefit from the technological properties of plant fibressuch as the stabilisation of masses. The use of gum arabic / acacia fibres is highly recommended as a film-forming coating agent. For flavouring, the versatile use of fruit powders, plant extracts as well as wine- / liqueur- and spirits products are exciting.

For sweetening your products, the use of sugars substances / natural fruit sweetener is recommended. Our qualities of caramel sugar are the ideal ingredients to intensify the color and taste of your confectionary & chocolate products.
We will be happy to advise you!


Do you have any questions? I would be happy to advise you personally!

Chantal Brühwiler

Chantal Brühwiler

Head of Food & Health

+41 79 811 25 80