Thew Arnott opts for a more natural approach to confectionery sealant
Thew Arnott, manufacturers of specialty ingredients for the confectionery industries, has launched a new sugar free glazing system for chocolate coated confectionery products.
AraTAS CON5814 has been designed to be used on compound, milk and dark chocolate coated centres with varnish added to seal the surface to protect against humidity.
Made with a water based solution of natural food ingredients including xylitol, AraTAS CON5814 offers a new option for confectionery manufacturers looking to reduce or remove sugar from their products. Although only a small part of the finished confectionery item, being able to use an all-natural polish will enable manufacturers to make clean label declarations and meet consumer demand for healthier and sugar free products.
AraTAS is Thew Arnott’s fast expanding range of confectionery coatings which includes sugar and chocolate polishing systems and anti-sticking agents, all of which meet customer requirements for Halal, Kosher and BRC Grade AA certification.
