Consumers have become more concerned about their sugar consumption and, as a result, focus on sugar reduction and clean labels will likely continue. Recognizing this, confectioners have reformulated their products to fit consumers’ needs.

Sugar is used to give confectionery products sweetness and enhance confectionery flavors such as chocolate, vanilla, caramel and fruit. Furthermore, one of sugar’s biggest values is its ability to maintain texture, says Sanjiv Avashia, principal scientist for Tate & Lyle’s bakery, snacks and confectionery division.