Sugar and Chocolate Confectionery

Abstract

In the three years which have elapsed since the last edition of the Food Industries Manual was published, little change has occurred in the confectionery industry and there is little evidence that new products are of much importance to the manufacturer or consumer. Sugar replacement and the so-called ‘healthier’ products have had little impact on the main market in the UK and traditional products, most of which have been made for 50 years, still dominate sales. In the chocolate sector shell moulding seems to be used for many sweets which used to be enrobed and in chocolate assortments many more centres are now truffles or truffle variants. It remains to be seen if the current problem with BSE in the UK will affect sales of products containing gelatin, or if the solution of that problem will result in difficulties with the supply of some milk products.