The present disclosure provides frozen confectionary products comprising a base frozen confection, wherein the base frozen confection comprises i) a vegetable or vegetable derivative component and ii) one or more sweetening agents. The frozen confectionary products provided in the present disclosure may optionally comprise an oil, an emulsifier, a stabilizer, a salt, and water.

The present disclosure is directed to a multilayered confectionary with a colloid blend that includes gelatin and pectin and methods of making the multilayered confectionary. The multilayered confectionary has two non-aerated layers, a first layer and a second layer having different attributes, the multilayered confectionary formed by pre-gelling the colloid blend.

The present disclosure is directed to a multilayered confectionary with a colloid blend that includes gelatin and pectin and methods of making the multilayered confectionary. The multilayered confectionary has two non-aerated layers, a first layer and a second layer having different attributes, the multilayered confectionary formed by pre-gelling the colloid blend.

The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.

The present disclosure is directed to a novel method of preparing fat-based confectionery products.

A confectionery product comprising of a layer of gummy confectionery, made up of one or more sections, which coat a non-edible object or container. This container is purposed to house a children's toy and support the layer of confectionery. Methods of preparing the confectionery-coated object also are provided.

The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.