Voting is now open for the Ingredient of the Year category at the International Confectionery Awards 2026, giving readers the opportunity to recognise outstanding ingredient innovations demonstrating quality, functionality and technical excellence.
The award celebrates the creativity and expertise behind confectionery ingredients, recognising suppliers developing innovative solutions that improve taste, texture, appearance, sustainability and manufacturing performance across the global confectionery industry.
Recognising Confectionery Ingredient Innovation
This year’s shortlist brings together four finalists representing different areas of ingredient innovation, from natural colours and sugar reduction to cocoa alternatives and advanced solutions for sour confectionery.
The finalists for Ingredient of the Year 2026 are:
PURAC® Powder MAX – Developed by Corbion, this innovative acidulant enables confectionery manufacturers to create new sour taste experiences through improved moisture resistance and controlled acid delivery, supporting greater flexibility in texture, flavour and product formulation.
AuraBC™ Natural Beta-Carotene – Developed by GRA Nutra, this natural colour solution uses proprietary non-GMO fermentation technology to deliver vibrant yellow-to-orange shades for gummies, sweets and coatings, offering manufacturers a scalable alternative to synthetic colours.
NextCoa™ – Developed through a partnership between Cargill and Voyage Foods, NextCoa provides a cocoa-free alternative to chocolate made from revalorised grape and sunflower seeds, helping manufacturers reduce dependence on cocoa while maintaining indulgent taste and texture.
Isomalt – BENEO’s naturally sourced sugar replacer, derived from sugar beet, supports the development of sugar-free confectionery while maintaining taste, texture and visual appeal. Its low moisture absorption makes it particularly suitable for hard-boiled sweets, chewing gum and coatings.
Together, the finalists highlight the diversity of ingredient development across the confectionery industry and the different approaches suppliers are taking to address changing consumer expectations and manufacturing requirements.
Joseph Clarke, Senior Editor of International Confectionery, said: “The quality and diversity of nominations we have received this year highlight the creativity, innovation and expertise driving the global confectionery industry forward.
“Now it is over to our readers to decide who deserves to win from our finalists. These awards provide an opportunity for the industry to celebrate the products, solutions and individuals making a genuine contribution to the future of confectionery, and I would encourage everyone across the sector to get involved and cast their votes.”
Cast Your Vote Today
Voting for Ingredient of the Year is now open here.
Readers can explore the four shortlisted ingredients before selecting the innovation they believe deserves this year’s award.
Voting closes on 9 November 2026.
The winner of Ingredient of the Year will be revealed during the International Confectionery Awards 2026 ceremony on Thursday, 26 November, broadcast via LinkedIn Live.
