Welcome to issue Six of the C-In newsletter from confectionery-innovations.com

Confectionery manufacturers looking to diversify can use the power of the latest depositing technology to add a range of soft-centred products to their portfolio.

Multi-component one-shot depositing provides almost limitless potential. A centre of gum, toffee, chocolate, jam or paste is surrounded by single- or two-colour striped hard candy that has the characteristic smooth mouth feel and visual attractiveness of deposited products.

There's huge scope for colour, flavour and texture diversity, in both sugar and sugar-free variants. The nature of the process means that short runs are economic, with new cooking and depositing technologies allowing rapid changeover times between products.

This is particularly useful for limited editions and seasonal variants that add interest and variety in the market place.

There is now the opportunity to produce functional products. Volatile flavours such as eucalyptus and menthol are easily handled, typically providing a base for nasal congestants and throat soothing confectionery.

Key to this new opportunity is the functionality of the range of ServoForm depositors bringing infinite flexibility in terms of product formats and profiles.

Plant upgrades are also available to produce multi-component candies on existing depositing lines to enable customers to expand their product range.

For all the latest confectionery innovations visit www.confectionery-innovations.com