There are now a number of ingredients which are used as alternatives to dairy products in confectionery. However many of them are essentially non-functional, whilst they provide a bulking agent and a label claim, they do little or nothing to replicate the flavours and textures normally associated with dairy ingredients
A series of new technical developments has allowed these ingredients to be modified and processed to produce products which have a very similar taste and texture profile to conventional dairy based products, but in a Vegan and Gluten Free formulation