How Confectionery is Embracing Health-Conscious Consumers

Often the confectionery is rightfully associated with the wrongful use of sugar, preservatives and artificial colourings. The health-conscious consumers of today, therefore, are limiting their consumption of chocolates, cakes, candies and cookies. To be relevant in the market thus the confectionery industry is widely embracing healthy alternatives and modes of manufacturing their products. Starting from replacing sugar to switching towards plant-based vegan-friendly ingredients, this industry is going through a rapid fundamental change that needs to be appreciated. 

Opting for Sugar Substitutes

The basic fundamental change that this industry is widely accepting right now is using sugar substitutes. Sugar adversely affects the body through increasing weight, metabolic disorders, chances of diabetes, and kidney problems. That is why the confectionery industry is right now tying up with barley malt extract manufacturers as malt extracts offer the same sort of sweetness but without the harmful health implications caused by traditional sugar. Malt extract is a natural, low-calorie alternative that not only provides sweetness but a unique nutty flavour and texture to the end product you are making with it.

 Vegan and Plant-based Alternatives

The world is gradually switching towards cruelty-free options even in food preferences. Vegan diets are becoming more acceptable and people are now looking after this change in their desserts and beverages too. Plant-based gummies or dairy-free chocolates are just a few examples of confectionary innovations going into the trend among health-conscious consumers of today. Partnering with a malted milk foods third-party manufacturer can help you replace dairy products with plant-based ingredients like barley malts, millet malt, or wheat malt.

Gluten-free Confectionery

One of the major setbacks in the business of the confectionary industry was the increasing rate of gluten sensitivity and celiac diseases among people. Eliminating gluten completely used to cause baked cakes or cookies, and gummies to lose their singular elasticity and softness. But malt extracts can offer the same texture and tenderness to the end products hence switching towards malt extracts is proving to be beneficial for the confectionery.  

Reducing Artificial Preservatives

The confectionery industry is hugely reliant on preservatives. But the artificial preservatives, colours and flavours are not good for health. Thus, the confectionery brands are using natural fruit puree, and natural preservatives like citric acid and Vitamin E instead of artificial ones.

Conclusion 

The confectionery industry is going through a massive transformation considering the health and preferences of its new-age consumers. Opting for sugar substitutes, natural plant-based colouring and preservatives, and gluten-free malt extracts are some of the prominent changes they are embracing. Thus, those who want to satisfy their sweet craving can do it without a stain on their healthy diet.

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