BENEO launches sugar-free candy concepts with Isomalt to drive functional confectionery innovation
BENEO has unveiled three sugar-free hard candy concepts featuring Isomalt, helping confectionery manufacturers meet demand for reduced-sugar products, functional benefits and globally inspired flavours.
GERMANY – BENEO, a leading manufacturer of functional ingredients for the food, feed and pharmaceutical industries, has launched a new collection of sugar-free hard-boiled candy concepts aimed at helping confectionery manufacturers capitalize on growing demand for reduced-sugar products, functional ingredients and innovative flavour experiences.
Presented under the company’s new “Sweets Box” concept collection, the prototypes demonstrate the versatility of BENEO’s sugar replacer, Isomalt, across a range of visually appealing and flavour-driven confectionery applications.
The launch comes as manufacturers continue to explore opportunities in the expanding sugar-free and functional confectionery categories, where consumers increasingly seek products that combine indulgence with health-conscious benefits.
Among the new concepts is the Yuzu & Matcha Liquid Filled Candy, which combines the citrus notes of yuzu with a liquid matcha centre to create a multi-sensory confectionery experience. BENEO developed the concept to reflect growing consumer interest in globally inspired flavours and food trends driven by social media.
The collection also features a Caramel Coffee Candy, formulated to provide a caffeine boost in a sugar-free format. The concept is designed for consumers looking for convenient products that support focus and alertness throughout the day, reflecting continued growth in the caffeine category.
Completing the range is the Energy Drink Candy, which recreates the flavour profile of popular energy beverages in a hard-boiled candy format. Targeted primarily at younger adult consumers, the concept offers a portable and shareable alternative to conventional caffeinated products.
All three concepts are formulated using Isomalt, BENEO’s sugar replacer derived from sugar beet. According to the company, the ingredient delivers a sugar-like taste profile without the cooling sensation commonly associated with other sweetening systems, making it suitable for sugar-free hard-boiled confectionery applications.
BENEO said Isomalt also offers manufacturers several technical advantages, including excellent colour stability, low hygroscopicity to reduce stickiness, and processing properties that support complex multi-layered and filled candy designs. Its slower dissolution rate also helps prolong flavour release and overall consumption time.
Klaudia Volmer, Product Manager for Functional Carbohydrates at BENEO, said: “Through these latest concepts, we are demonstrating how combining market insights with technical expertise can unlock new opportunities for innovation. Isomalt enables manufacturers to create sugar-free products that meet today’s expectations in terms of taste, functionality and visual appeal.”
The new concept collection highlights BENEO’s focus on supporting confectionery manufacturers with ingredient solutions that enable sugar reduction while maintaining taste, texture and visual appeal in response to evolving consumer preferences.
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