The embodiments herein relate to a multi-vitamin kids' gummies composition and a method of making the same. The multi-vitamin kids' gummies comprises a fruit powder, a thickening agent, a vitamin mix and water. The fruit powder is baobab fruit powder. The thickening agent is gelatine. The method of making multi-vitamin kids' gummies comprises mixing a predetermined amount of water and a predetermined amount of a thickening agent to obtain a mixture. The mixture is boiled to get a gel-like consistency. The mixture is cooled to room temperature. A predetermined amount of a fruit powder is added to the mixture. The fruit powder is baobab fruit powder. The mixture is kept at room temperature for at least 15 minutes and the mixture is molded to form gummies or candies.

The embodiments herein relate to a multi-vitamin kids' gummies composition and a method of making the same. The multi-vitamin kids' gummies comprises a fruit powder, a thickening agent, a vitamin mix and water. The fruit powder is baobab fruit powder. The thickening agent is gelatine. The method of making multi-vitamin kids' gummies comprises mixing a predetermined amount of water and a predetermined amount of a thickening agent to obtain a mixture. The mixture is boiled to get a gel-like consistency. The mixture is cooled to room temperature. A predetermined amount of a fruit powder is added to the mixture. The fruit powder is baobab fruit powder. The mixture is kept at room temperature for at least 15 minutes and the mixture is molded to form gummies or candies.

In one embodiment, a confectionary comprises 50 to 75 wt. % erythritol, 0 to 75 wt. % of at least one additional sweetener, at least one stabilizer, water, and a first active ingredient. The water may comprise 0.5 to 3 wt. % of the confectionary. The water may have a water activity of from 0.3 to 0.5. The confectionary may be aerated such that the density of the confectionary is 0.05 to 0.3 grams per cubic centimeter.

This invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel and which contains 0.2 to 5% by weight of ubiquinol, 5 to 15% by weight of gelatin, 55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber, and 9 to 18% by weight of water, and further contains ascorbic acid and/or gallate type catechin.

This invention relates to a gel-like composition in which ubiquinol is dispersed and stabilized in a gel and which contains 0.2 to 5% by weight of ubiquinol, 5 to 15% by weight of gelatin, 55 to 80% by weight of carbohydrate and/or water-soluble dietary fiber, and 9 to 18% by weight of water, and further contains ascorbic acid and/or gallate type catechin.

A confectionery product having a first portion comprising a fruit and/or nut composition and a binder; a second portion comprising a ganache; and a third portion comprising a chocolate composition. The composition has an indulgent taste while having similar nutritional values to snack bars associated with healthy living.

The present invention is related to specific coated non-frozen aerated confectionery, which are fortified with specific nutrients. More particularly it relates to non-frozen aerated confectionery, such as a marshmallow.

The present invention is related to specific coated non-frozen aerated confectionery, which are fortified with specific nutrients. More particularly it relates to non-frozen aerated confectionery, such as a marshmallow.

Filled cluster products comprising an inner material and an outer shell, and methods of manufacturing the same, are disclosed. Outer shells comprising delicate exclusions are susceptible to moisture and force and present a challenge in manufacturing filled cluster products. Typical filled cluster products with delicate extrusions have an outer shell with a high binder to exclusion ratio and significant sugar content. Disclosed herein are methods and formulations for the manufacture of filled cluster products having low binder to exclusion ratio and a low sugar content.

The present invention relates to a protein-rich confectionary product, such as a protein-rich food bar, respectively a confectionary mass for such a confectionary product wherein at least part of the protein is provided by a caseinate powder. Further, the invention relates to a method for preparing a confectionary mass or product according to the invention. In particular, the invention relates to a method for preparing a caseinate powder. More in particular, the invention relates to a caseinate powder obtainable in a method according to the invention. Such powder may be used in the preparation of a confectionary mass or product according to the invention.