The benefits of depositing are enabling confectionery companies around the world to create a wide variety of attractive and profitable new brands.

The reasons are clear. Depositing gives a higher quality product that can be exploited in the competitive retail environment: a smoother ‘mouth feel’ with rapid flavour release; a consistent appearance with excellent clarity.

Depositing gives greater flexibility in terms of end product than alternative processes. You can produce colourful candies with flavour and texture profiles that are simply not possible through die-forming and cut and wrap.

Depositing is versatile. The list of sectors in which its benefits can be enjoyed now includes hard and soft candy, lollipops, toffee and caramels, and gum base. Most can be made in sugar-based and sugar-free versions to access the vast ‘healthy eating’ market.

More possibilities will be revealed by Baker Perkins at the Interpack show in Düsseldorf, April 21-27. Depositing is a rapidly expanding mainstream process – Interpack is the venue to sample its full potential.

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