Confectionary with Thomas
Confectionery products often demand vibrant colours. Natural and clean label colour options now deliver a great variety of shades. Our knowledge of different processing conditions means we can work with you to achieve the best colour performance. Thomas Krahl heads Sensient’s Application Service Centre which includes dedicated sweets technologists. He is an experienced food technologist who has worked for twenty years in both applications and R&D roles across the international food and beverage industry.
The confectionery sector is manifold in terms of subcategories, and so is our portfolio of colour solutions: Vibrant and stable colour shades for high boiled candies with long shelf life and high process temperatures combined with low water content. Brilliant natural shades for jelly sweets in single or multi-colour solutions with low migration properties. A diversity of shades suitable for many types of sugar decoration, i.e. sugar pastes, icings, glazes, crumbles or fillings which can be applied to confectionery. A full portfolio of solutions for any type of coloured chocolate for chocolate-based confectionery. We provide a wide range of colour shades, which are available either as natural colours or as colouring foods, depending on your specific requirements.